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Chocolate-Covered Salted Caramel Cheesecake
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Chocolate-Covered Salted Caramel Cheesecake

6 Hours 30 Minutes
20 Min Prep
6 Hr 30 Min Cook
Wanna knock their socks off? Try this: a rich and creamy cheesecake blended with salted caramel and an equally creamy chocolate topping.
What You Need
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16 servings
Original recipe yields 16 servings
30 RITZ Crackers, crushed (1-1/2 cups)
3 Tbsp. butter, melted
2 Tbsp. granulated sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
1/2 tsp. salt
1 cup caramel ice cream topping
3 egg s
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1-1/2 cups (1/2 of 8 oz. tub) frozen COOL WHIP Whipped Topping (do not thaw)
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Let's Make It
1
Heat oven to 325°F.
2
Mix cracker crumbs, butter and sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
3
Beat cream cheese, flour and salt in large bowl with mixer until well blended. Add caramel topping; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4
Bake 60 to 70 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours.
5
Place chocolate and frozen COOL WHIP in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted when stirred; cool slightly. Spread over cheesecake; refrigerate until firm.
Kitchen Tips
Use Room Temperature Ingredients
When making cheesecakes, bring the eggs and cream cheese to room temperature before using. This will allow for easier blending with the other ingredients. To bring to room temperature, remove the ingredients from the refrigerator about 30 min. before using.
How to Cut a Cheesecake
When cutting a cheesecake, use a knife with a thin blade, wiping the blade with a damp paper towel or rinsing with warm water after each cut for best results. Or, try using unwaxed dental floss. Just cut an 18-inch piece of floss, then wrap the ends around your index fingers. Cut the cheesecake in half by pulling the floss through the cheesecake, starting at top surface of cheesecake and keeping the floss pulled tight. Release one end of the floss and pull through bottom of cheesecake. Rewrap the floss and use to cut cheesecake into desired number of slices.
How to Store
Store leftovers in refrigerator.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 27g
35%
Saturated Fat 16g
80%
Trans Fat 0g
Cholesterol 115mg
38%
Sodium 390mg
17%
Total Carbohydrates 27g
10%
Dietary Fibers 1g
4%
Sugars 17g
34%
Protein 6g
12%
Vitamin A
15%
Vitamin C
0%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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