Salted Caramel Cheesecake

Salted Caramel Cheesecake
48 servings or 4 cheesecakes, 12 servings each


Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter, divided 12 lb. 4 tubs
finely crushed RITZ Crackers 1.75 lb. 2-1/4 qt. + 1/3 cup
butter, melted 1 lb. + 2 oz. 2-1/4 cups
caramel ice cream topping, warmed 1 lb. 2 cups
sea salt - 4 tsp.


LET cheesecake batter stand at room temperature 1 hour.

MIX cracker crumbs and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz. crumb mixture to each pan.

BAKE in 325ºF standard oven 10 min. Cool.

COMBINE 12 oz. of the cheesecake batter (or 3 oz. of the cheesecake batter for trial recipe) and caramel topping. Pour 1 lb. 6 oz. of the remaining plain cheescake batter over each crust.

SPOON 3.5 oz. of the caramel batter into pastry tube fitted with 1/4-inch tip; use to squeeze small circles of caramel batter over plain batter in 1 pan; swirl gently with knife.

REPEAT with remaining batters, refilling pastry tube with 3.5 oz. of the remaining caramel batter after swirling batters in each pan. Sprinkle 1 tsp. sea salt over batter in each pan. Place in water bath, using separate water-filled pan for each cheesecake. (See directions on tub of Cheesecake Batter for how to prepare water baths.)

BAKE 1 hour 30 min. to 1 hour 45 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.

Kraft Kitchens Tips

Special Extra
Top each serving with a dollop of whipped topping and drizzle of additional caramel topping.
You will need to crush about 24 RITZ Crackers for each cup of crumbs.
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