Salted Caramel Cheesecake made with RITZ Crackers

Salted Caramel Cheesecake made with RITZ Crackers

INGREDIENTS

48 servings or 4 cheesecakes, 12 servings each

  • 12 lb. cheesecake batter, prepared, divided
  • 1-3/4 lb. finely crushed RITZ Crackers
  • 1 lb. butter, melted
  • 1 lb. caramel sauce, warmed
  • 4 tsp. sea salt

Nutrition per serving

  • Calories

    560

  • Total fat

    43 g

  • Saturated fat

    24 g

  • Trans fat

    2 g

  • Cholesterol

    190 mg

  • Sodium

    700 mg

  • Carbohydrate

    34 g

  • Dietary fiber

    0 g

  • Sugars

    25 g

  • Protein

    8 g

  • Vitamin A

    30 %DV

  • Vitamin C

    0 %DV

  • Calcium

    8 %DV

  • Iron

    4 %DV

DIRECTIONS

MIX cracker crumbs and butter; press onto bottoms of 4 (9-inch) springform pans, adding 11 oz. crumb mixture to each pan. BAKE in 325ºF standard oven 10 min. Cool.

COMBINE 12 oz. of the cheesecake batter and caramel sauce. Pour 1 lb. 6 oz. of the remaining plain cheesecake 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

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

Tips

Servig Suggestion

  • Top with whipped cream and caramel sauce.