Salted Caramel Cheesecake Squares
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
31
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Pecan6 tbsps
Salted Butter1 tsp
Vanilla Extract1.5 cups
Granulated Sugar4 large
Egg1 cup
Sour CreamDirections:
1
Special equipment: a candy thermometer For the crust: Preheat the oven to 350 degrees F
2
Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray
3
Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs
4
Add the butter and vanilla and pulse again until combined
5
Pour into the prepared pan and press the crumbs into the bottom of the pan
6
If they come up the sides, that's okay! For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth
7
Add the eggs 1 at a time, beating after each addition
8
Add the sour cream and mix again
9
Pour the mixture into the crust, smooth the top and bake for 50 minutes
10
Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes
11
Remove and set aside to cool for an hour
12
For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved
13
Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously
14
Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F
15
Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake
16
Allow to set for 2 hours, then cut into squares with a sharp knife
17
Arrange on a plate and garnish each square with a pinch of sea salt