Caramel Cheese cake Recipe There is a no bake one coming next.

[pattrose]

1 3/4 cups Shortbread cookie crumbs. (Like Walkers, and you can crush it yourself.)
3 Tbsp granulated sugar
5 Tbsp unsalted butter, melted

Mix together and press into a springform pan. Bake for ten minutes at 325 degrees.

To make the cheesecake:

2 (8 oz) blocks of cream cheese, softened to room temperature
2/3 cup granulated sugar
1 tsp vanilla extract
2 large eggs, room temperature
Optional: 1-2 Tbsp sour cream for extra creaminess


Instructions:

Prepare Oven & Pan: Preheat oven to 325°F (163°C). Grease an 8-inch or 9-inch springform pan.
Make the Crust: Mix shortbread crumbs, 3 Tbsp sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then set aside to cool.

Make the Filling: In a large bowl, beat the softened cream cheese and 2/3 cup sugar on medium speed until smooth and creamy (about 2 minutes). Scrape down the sides.

Add Eggs: Add eggs one at a time, mixing on low speed until just combined. Do not overmix. Stir in the vanilla. Add sour cream for a creamier texture.

Bake: Pour the filling over the crust. Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble.

Cool & Chill: Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour (this prevents cracking). Remove and let cool completely, then refrigerate for at least 4 hours (preferably overnight).

Take 13.4 ounces of dulce de leche caramel and pour it over the cheesecake, and leave it in the fridge for another hour or two.

Comments

[kazzy_cee]

I don't think I'd bother to add that extra sugar to the base. It would be sweet enough with the shortbread (which is mostly sugar anyway).