Salted Caramel Cheesecake Bars Food

SALTED CARAMEL-PRETZEL CHEESECAKE BARS

Steps:

• Salted Caramel Sauce:
• Combine the sugar and water in a medium saucepan and bring to a boil over medium-low heat; continue to cook, without stirring, until the sugar has dissolved (about 4 min.).
• Increase the heat to medium-high, then cook until the caramel has turned to a deep golden color (about 6 to 7 min.).
• Remove from heat. Add the heavy cream and whisk to incorporate, being careful as the heavy cream will bubble heavily.
• Return the saucepan to the heat. Add the butter and salt; stir. Cook for another minute.
• Turn off the heat and let the caramel sauce cool down before using. (The caramel will get thicker after it cools down but it won't harden at room temperature.)
• Pretzel Crust:
• Preheat the oven to 400°F.
• Line a 2-inch-deep 8x8-inch pan with parchment paper.
• In a small bowl, combine the pretzel crumbs, sugar and butter.
• Press the mixture into the bottom of the pan and bake for 12 min. or until golden brown.
• Cheesecake:
• Reduce the oven temperature to 325°F.
• In a medium bowl, beat the cream cheese and sugar until smooth.
• Add the eggs, one at time, and mix until just blended.
• Stir in the vanilla and flour just until combined.
• Pour the cream cheese batter over the crust. Add ½ cup of the salted caramel sauce and swirl it into the cream cheese batter. Bake for 30 min. or until the center of cheesecake is set.
• Let the cheesecake cool completely at room temperature.
• Pour the remaining 1 cup salted caramel sauce over the cooled cheesecake, then refrigerate overnight (or at least 4 hours).
• Before serving, decorate with whole pretzels and salted caramel popcorn.

SALTED CARAMEL CHEESECAKE BARS

Steps:

• Preheat oven to 350. Line an 8x8 inch pan with foil or parchment (I prefer the foil) and spritz with nonstick spray.
• In a blender or food processor combine the graham crackers (you may need to break them first so they'll fit), and sugar and pulse until fine crumbs form. Add the melted butter and pulse again until mixture comes together.
• Press crumb mixture into the bottom of your prepared baking pan. Bake for 5 minutes. While crust is baking, in a medium bowl combine egg, sugar, cream cheese, and vanilla and mix until smooth.
• Pour mixture over baked crust. Drop teaspoons of caramel sauce on top of the cheesecake layer, then swirl in with a knife being careful not to disturb the bottom crust layer. Bake for 20 minutes or until cheesecake is set.
• Allow to cool at room temperature for about 10-20 minutes, then transfer to the fridge to finish cooling completely. Serve drizzled with extra caramel sauce and sprinkled with coarse sea salt if desired.

SALTED CARAMEL CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 23cm springform cake tin and line the base with baking parchment. Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.) Press the biscuit mixture into the base of the tin - the easiest way to do this is by flattening it with your hand under a sheet of cling film. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.
• Meanwhile, scrape the cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth. Beat in the eggs, one at a time, until you have a thick, smooth custard consistency. Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins. Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre. Turn off the heat and leave the door just slightly ajar - a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don't worry. Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.
• On the day, loosen the sides of the cheesecake from the tin with a knife and remove the base (although I usually serve it straight from the tin base). Add a large pinch of flaky sea salt to the rest of the caramel sauce, then spoon it over the cake and swirl with the back of the spoon. The cheesecake will sit happily on a stand at room temperature for a couple of hours. Just before serving, sprinkle with extra sea salt, if you like.

SALTED CARAMEL CHEESECAKE SQUARES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
• Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. 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. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
• Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
• 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. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
• Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
• Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.

SALTED CARAMEL CHEESECAKE BARS RECIPE - (4.3/5)

Steps:

• Preheat oven at 350°F. Grease and line an 8-inch square baking tin. Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15 to 18 minutes. Set aside to cool. Turn down oven temperature to 300°F. In the bowl of a standing mixer with a paddle attachment, mix cream cheese and sugar until combined. Add eggs, one at a time. Then add vanilla and salt. Blend until well combined. Pour the filling in the prepare pan. Tap the pan on counter a few times to release all the air in the batter. Bake the cheesecake for 40 to 50 minutes, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking. Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour. Remove from the oven. Chill overnight. SALTED CARAMEL: In a heavy saucepan set over low heat, combine sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream slowly. Be careful as it will splatter. Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10 to 15 minutes until you reach a nice creamy consistency. Let cool to room temperature. Pour the lukewarm caramel over the cooled cheesecake, then place in the refrigerator to chill for an hour. When ready to serve, cut into slabs or squares using a sharp knife dipped in hot water. Garnish with sea salt and serve.