Salted Caramel Cheesecake Squares

Origin: I don't know exactly where salted caramel cheesecake came from, but I know where salted caramel AND cheesecake came from.

Salted caramel came from Brittany, which is a place in France. The story of salted caramel is actually very interesting and I recommend you reading it!

Cheesecake seems to be from Greece, but people have argued that it is English. And just a little more information, the unbaked cheesecake came from the states.

Sweet, flavorful, squares that melt in your mouth and remind you want it is to be a kid that loves sugar, salt, and everything nice.

Makes about: 20-25 squares

Time: 4 hours and 15 minuets

Difficulty 2 out of 5

Prep:

Place a piece of tinfoil in the bottom of a cake pan and grease the tinfoil.

Preheat oven to 350 F

Ingredients: Crust

8 ounces graham crackers

1/2 cup pecans

8 tablespoons unsalted butter

1 1/2 teaspoons vanilla extract

Cheesecake Mix

24 ounces cream cheese - room temperature

1 1/2 cups granulated sugar

1 1/2 teaspoons vanilla extract

4 large eggs - one at a time

1/2 cup sour cream

Caramel

1/2 cup brown sugar

6 tablespoons unsalted butter

14 ounce can sweetened condensed milk

2 tablespoons light corn syrup

1 teaspoon vanilla extract

rock salt for garnish

Instructions: Crust

- Step 1 - Pulse the Base

In a food processor add 8 ounces of graham crackers and 1/2 cup of pecans.

Blend until it becomes a crumble.

Pour the crumble into a medium bowl.

- Step 2 - Melt Butter

Melt 8 tablespoons of unsalted butter in a small sauce pan.

- Step 3 - Add Vanilla

Add the 1 1/2 teaspoons of vanilla extract and the 8 tablespoons of melted butter to the crumble.

- Step 4 - Mix Well

Mix the butter and crumple well until it becomes a sand like texture.

- Step 5 - Spoon Crust into Baking Pan

Spoon the crumple into the tinfoil lined baking sheet.

- Step 6 - Press Down and Set Aside

Press the crumble down into the baking pan until it is evenly flat through the baking pan.

Cheesecake Mix

- Step 7 - Soften Cream Cheese

Place 24 ounces of cream cheese in a large bowl that is at room temperature. If it is not room temperature mix with your hands until it becomes soft.

- Step 8 - Add a Few More Things

Add in 1 1/2 cups of granulated sugar and 1 1/2 teaspoons of vanilla extract until well combined.

It will be pretty hard to mix, but mix it as good as you can.

- Step 9 - Add the Eggs

Add 1 egg at a time until all 4 large eggs have been mixed in.

The cream cheese mixture will start to become thinner and as you add in the eggs.

- Step 10 - Add Sour Cream

Add the 1/2 cup of sour cream to the cheese cake mixture.

- Step 11 - Pour the Cream Cheese Filling on Top of the Crust

Pour the cream cheese mixture on top of the graham cracker crust.

- Step 12 - Bake

Place your cheesecake into the preheated oven for 50 minutes.

- Step 13 - Once it Has Finished Baking Cool for 15 Minutes

Turn off the oven and open the oven door slightly to let the cheesecake cool for 15 minutes.

This will prevent the cheesecake from cooling too fast and cracking.

(I dropped my spoon into my cheesecake and that is why I do not have a picture of it after it was completed.)

- Step 14 - Cool for an Hour

Cool the cake on the counter for an hour.

Caramel

- Step 15 - Dissolve Brown Sugar in Butter

In a medium sauce pan dissolve 1/2 cup of brown sugar and 6 tablespoons of unsalted butter.

- Step 16 - Bring Everything to 225 Degrees F

Once the brown sugar has dissolved add in a 14 ounce can of sweetened condensed milk, 2 tablespoons of light corn syrup, and 1 teaspoon of vanilla extract. Place a candy thermometer into the caramel and bring to a boil. Mix constantly till the caramel reaches 225 degrees F.

- Step 17 - Cool 5 Minutes

Once the caramel reaches 225 degrees F pull it off the hot stove and let rest for 5 minutes.

- Step 18 - Pour Caramel on Top of Cheesecake

Pour the caramel on top of the cooled cheesecake and spread evenly.

- Step 19 - Cool for 30 Minutes

Let the caramel cool on top of the cheesecake for 30 minutes.

- Step 20 - Place in Fridge for 2 Hours

Place the cheesecake in the fridge for at least 2 hours or more. This will let the caramel and cheesecake harden to make it easier to cut.

- Step 21 Cut into Squares

Once your caramel cheesecake has rested for 2 hours pull the tinfoil out of the cake pan and cute your cheesecake squares to your desired size.

- Step 22 - Sprinkle a Little Salt

On top of each square sprinkle a little rock salt on each square making them salted caramel cheese cake squares.

This salt brings out a lot of flavor, so I would recommend using it.

- Step 23 - Enjoy Every Sugary Delicious Bite

This recipe was found on "Food Network" and I used most of the recipe, but changed a few instructions and made it more detailed for people who need a few more steps when baking.