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Salted Caramel Cheesecake

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Salted Caramel Cheesecake with the flavors of salted caramel, and chocolate this is sure to be a huge hit. Who could resist.

Serve it for birthdays, desert, parties, guests, or just because.

It is just one of those things that you eat to feel warm and fuzzy inside.

Salted Caramel Cheesecake Recipe



1 package (9 ounces) chocolate wafers

1 cup (6 ounces) semisweet chocolate chips

1/2 cup packed brown sugar

1/2 cup butter, melted


3 packages (8 ounces each) cream cheese, softened

1 cup packed brown sugar

1/2 cup sour cream

2 tablespoons all-purpose flour

4 eggs, lightly beaten


1/2 cup hot caramel ice cream topping

1/2 teaspoon coarse sea salt


Preheat oven to 350°.

Place a greased 9-inch spring form pan on a double thickness of heavy-duty tin foil (about 18 in. square).  The securely wrap the tin foil around spring form pan.

Place first three ingredients into a food processor.

Set the food processor on pulse.

Continue to pulse until fine crumbs form.

Gradually add the butter to the crumb mixture.

Pulsing until fully combined.

Press the crumb mixture onto the bottom and 2 in. up the sides of the prepared spring form pan and set aside.

In a large bowl, beat cream cheese and brown sugar until light and creamy. Beat in the sour cream, and flour.

Once combined add the eggs and beat on low speed just until combined. Pour the filling into the crust.

Place the spring form pan in a large baking pan with 1 inch of boiling water in the bottom.

Place the baking pan on the center rack of your pre-heated oven.

Bake for 55 to 65 minutes or until center is just set and top looks dull.

Remove the baking pan from the oven.

Remove the spring form pan from the water bath.

Remove the foil from around the spring form pan.

Place the spring form pan onto a cooling rack until cool.

Once cool; run a knife around the inside of the spring form pan.

When ready to serve drizzle the top with caramel sauce and sprinkle the top of the cooled Salted Caramel Chocolate Cheesecake with coarse sea salt and serve.

Once cooled you may wish to cut your cheesecake into slices and freeze. This way whenever you need one or two slices it is ready to go. Just simply remove them from the freezer about 30 minutes prior to serving.


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