Salted Caramel Cheesecake made with RITZ Crackers



48 servings or 4 cheesecakes, 12 servings each
  • 12 lb.cheesecake batter, prepared, divided
  • 1¾ lb.finely crushedRITZ Crackers
  • 1 lb.butter, melted
  • 1 lb.caramel sauce, warmed
  • 4 tsp.sea salt

Nutrition per serving

Calories560 Total fat43 gSaturated fat24 gTrans fat2 gCholesterol190 mgSodium700 mgCarbohydrate34 gDietary fiber0 gTotal Sugars25 gProtein8 gVitamin A30 %DVVitamin C0 %DVCalcium8 %DVIron4 %DV

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.


Servig Suggestion

Top with whipped cream and caramel sauce.

© Mondelēz International group