Caramel Cheesecake Bars/Squares

[JFLinLA]

Caramel Cheesecake Bars/Squares

I knew I wanted to make caramel cheesecake with the caramel on top or swirled in. After a lot of trial and error, this is what I developed. Hope you like it.

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Crust

• 1-3/4 c graham cracker crumbs
  
• 1/3 c butter
  
• 1/4 c brown sugar
  

Batter

• 32 oz cream cheese (4 -- 8 ounce blocks)
  
• 3/4 c granulated sugar
  
• 4 eggs
  
• 1-1/2 tsp vanilla
  

caramel base

• 1/4 c water
  
• 1 c sugar
  
• 1/3 c heavy cream, warmed
  

Preparing the pan

Use a 9 inch square pan. Take 2 sheets heavy duty aluminum foil, fold in half, and press into bottom, edges and up sides of the pan with edges hanging over. The sheets should be at a 90 degree angle so all 4 sides of the pan are covered. Remove foil. Spray pan with non-stick spray. Replace foil and spray again with non-stick spray.

Make Crust

Mix together graham cracker crumbs, melted butter and brown sugar until blended. Press firmly into bottom of pan (not up sides). Place into oven preheated to 375 degrees and bake for 6-8 minutes. Allow to cool completely.

Make Cheesecake Batter

In an electric mixer, mix cream cheese and sugar until smooth, scraping down as necessary. Add vanilla. Mix in eggs, one at a time, till well blended. Scrape down as necessary. Pour off 1 1/2 cups of the batter and set aside. Pour remaining batter on top of cooled crust. Pour batter you've set aside back into bowl of mixer.

Make Caramel Base

Put water and sugar in a medium saucepan. Heat over low flame until sugar has dissolved and liquid is clear. Turn up heat and boil rapidly until it turns a deep amber color. You may need to swirl the pan occassionally. As soon as the caramel has reached the desired color, remove from heat and immediately add the warm cream. Stir with a wooden spoon to blend until the bubbling has subsided.

Mixing Caramel with Remaining Cheesecake Batter

As soon as caramel has stopped bubbling, bring it over to the mixer. You will need to use your whisk attachment for this. Pour a small amount of the caramel into the remaining cheesecake batter and immediately whisk to blend. Once mixed, stop the mixer, add some more caramel and mix again. Keep adding in caramel until it's all mixed in. Scrape down sides of the bowl as necessary. Don't worry and lumps of thick caramel, they will bake in. Pour caramel cheesecake on top of plain cheesecake in the pan. Use a small off-set spatula to cover cheesecake if necessary.

Baking

Place in a preheated 325 degree oven. (Water bath is much preferred but not absolutely necessary.) Bake for about 45 minutes, until edges are cooked and middle of cake has set but still jiggles some when you shake the pan.

Storing and Serving

Allow cake to cool completely at room temperature, then cover and refrigerate. Or, you can freeze. When you are ready to serve, use overhanging flaps of foil to remove from the pan. Use a hot knife to trim the edges and then cut bars or squares in the size you desire.

Keywords: Dessert, Cake, American, Brownies/Bars

( RG1277 )