Easy Salted Caramel Cheesecake
Servings 6 People
- 1 Box Salted Caramel Cheesecake The Cheesecake Factory at Home Box Mix
- 3 Large Eggs
- 2 TB Heavy Cream
- 3 TB Sour Cream
- 2 8 oz Cream Cheese Softened
- 4 TB Melted Butter
- 6 oz Heavy Whipping Cream
Heat oven to 275 degrees and grease your cake pan.
Combine the crust mix and melted butter until it is fully blended. Gently press the mixture into your cake pan. Make sure it covers the entire bottom and halfway up the sides of the pan.
Mix the cream cheese and filling mix until cream cheese is fluffy. Scrap the bowl and then add the heavy cream and sour cream. Beat on high until fluffy.
Scrape the sides of the bowl and add the eggs. Mix on low until they are fully incorporated.
Pour this mixture onto the prepared crust.
Bake for 45-49 minutes or until the center has a slight jiggle to it. Do not overbake. The cheesecake filling will firm up after you let it cool.
Cool in refrigerator and add caramel when cooled
Mix up 6 oz of Whipping Cream with 2 TB powdered sugar. Pipe on Cheesecake.
I made my cheesecake in a 6" Springform Pan instead of an 8" pan on Box
I used the Chef notes on box and substituted Heavy Cream and Sour Cream for Milk.
I added 15 -20 minutes time by using a 6" Pan and a taller cheesecake
Serving: 1slice | Calories: 227kcal | Carbohydrates: 1g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 151mg | Sodium: 117mg | Potassium: 60mg | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg