Salted Caramel Cheesecake made with RITZ Crackers

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Ingredients

  • 12 lb. cheesecake batter, prepared, divided
  • 1-3/4 lb. finely crushed RITZ Crackers
  • 1 lb. butter, melted
  • 1 lb. caramel sauce, warmed
  • 4 tsp. sea salt

Instructions

  • MIX  cracker crumbs and butter; press onto bottoms of 4 (9-inch) springform pans, adding 11 oz. crumb mixture to each pan. BAKE in 325ºF standard oven 10 min. Cool.
  • COMBINE  12 oz. of the cheesecake batter and caramel sauce. Pour 1 lb. 6 oz. of the remaining plain cheesecake batter over each crust.
  • SPOON  3.5 oz. of the caramel batter into pastry tube fitted with 1/4-inch tip; use to squeeze small circles of caramel batter over plain batter in 1 pan; swirl gently with knife.
  • REPEAT  with remaining batters, refilling pastry tube with 3.5 oz. of the remaining caramel batter after swirling batters in each pan. Sprinkle 1 tsp. sea salt over batter in each pan. Place in water bath, using separate water-filled pan for each cheesecake
  • BAKE  1 hour 30 min. to 1 hour 45 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.

Recipe Tips

Servig SuggestionTop with whipped cream and caramel sauce.

129375

Nutritional Information PerServing
Calories 560
Total fat 43g
Saturated fat 24g
Trans fat 2g
Cholesterol 190mg
Sodium 700mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 25g
Protein 8g
Vitamin A 30%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 4%DV

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