SALTED CARAMEL CHEESECAKE CRUNCH RECIPE Recipes

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The production procedure is extremely simple, you simply need to adhere to the techniques that we have actually created on this web page. The complying with are the stages of just how to prepare SALTED CARAMEL CHEESECAKE CRUNCH RECIPE.

To many, plain cheesecake is decadent enough. Not for us here at Bite Me More and that’s why Chef Lisa has created this amazingly delicious Salted Caramel Cheesecake Crunch Recipe. A buttery brown sugar and graham crust sits beneath a smooth and creamy cheesecake that’s topped with a sour cream layer, toffee bits and homemade salted caramel sauce.

INGREDIENTS

  • Salted Caramel Sauce
  • 1 cup sugar
  • 1/3 cup butter, softened
  • ½ cup heavy cream, warmed
  • 1 tsp flaky sea salt
  • Graham Crust
  • 1½ cups graham cracker crumbs
  • 1/3 cup butter, melted
  • ¼ cup brown sugar
  • ¼ cup skor or heath bits
  • Cheesecake Filling
  • 4 (8oz) packages cream cheese, room temperature
  • 1¼ cups sugar
  • 4 eggs
  • ½ cup heavy cream
  • ¼ cup salted caramel sauce
  • 2 tsp vanilla extract
  • Sour Cream Topping
  • ¾ cup sour cream
  • ¼ cup sugar 
  • 2 tbsp salted caramel sauce
  • ½ tsp vanilla extract
  • Skor or Heath bits, for garnish 
  • Salted caramel sauce, for garnish

DIRECTIONS

  1. For the salted caramel, place sugar in a medium saucepan over medium heat. Continuously stir until the sugar is completely melted and a deep amber color. Remove from heat and stir in butter until combined. Add cream and sea salt (mixture will bubble up) and return to heat for 1 minute, stirring constantly until smooth. Remove from heat and pour into a glass container to cool completely. Can be refrigerated for up to 2 weeks.
  2. For the cheesecake crust, preheat oven to 350ºF. In a medium bowl, combine graham cracker crumbs, melted butter and brown sugar. Press the mixture evenly and firmly over the bottom of a 9-inch springform pan. Bake crust for 8-10 minutes. Remove from oven and sprinkle with ¼ cup Skor or Heath toffee bits. Set aside.
  3. ………………………………..

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