No bake caramel cheesecake

[pattrose]

No bake caramel cheesecake


Ingredients:
Pie shell:
1 3/4 cups (150 grams) graham cracker crumbs
▢ 1 teaspoon cinnamon
▢ 3 tablespoons (42 grams) granulated sugar
▢ 7 tablespoons (100 grams) salted butter melted (add ¼ teaspoon of kosher salt if you do not have salted butter)
Cheesecake filling:

16 oz (340 grams) cream cheese room temperature, full-fat, brick style
▢ 3/4 cup (195 grams) salted caramel sauce if making your own, make sure it's cooled down and thickened.
▢ 2 teaspoons vanilla extract
▢ 3/4 cup (170 grams) heavy cream cold
▢ 1/4 cup (40 grams) powdered sugar
▢ Topping the cheesecake- 1/3 cup caramel sauce (81 grams)

Instructions:

Step 1. In a medium bowl, mix together the graham cracker crumbs, cinnamon, and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Chill in the refrigerator while preparing the filling

Step 2. In a large mixing bowl, using a handheld or stand mixer, beat the cream cheese, salted caramel sauce, and vanilla extract together until smooth and creamy.

Step 3. In a separate bowl, beat the heavy cream and powdered sugar together until stiff peaks form.

Step 4. Gently fold the whipped cream into the cream cheese mixture in batches, being careful not to deflate the mixture.

Step 5. Pour the cheesecake filling over the crust in the pan. Spread it out evenly with a spatula. Cover the pan and refrigerate for at least 6 hours or until the cheesecake is firm and set.

Step 6. Once chilled, drizzle the top with ⅓ cup salted caramel sauce, spreading it gently for an even layer.

Comments

[kazzy_cee]

YUM!