May 3, 2016

Salted Caramel Cheesecake Bars

 

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  1. Preheat oven to 350°F. Mix all ingredients for the Crust together. Press into a 12″x 8″ rectangular glass dish.

Crust:

1 cup Graham Cracker Crumbs

1/4 tsp. Cinnamon

6 Tbs. Byrne Dairy Butter, melted

1 Tbs. Brown Sugar

 

2. Beat softened Cream Cheese with Sugar until well combined. Add in Eggs one at a time, mixing thoroughly. Add in Sour Cream and Vanilla Extract.

 

Filling:

1.5- 8 oz. blocks Cream Cheese, room temperature

3/4 cup Sugar

2 Byrne Dairy Eggs

1/2 cup Byrne Dairy Sour Cream

2 tsp. Vanilla Extract

 

3. Pour Filling over Crust. Bake 45-50 minutes, or until set. Turn oven off, leave dish in the oven for 10 minutes. Remove & cool before refrigerating.

 

4. In a saucepan over medium heat, melt Brown Sugar and Butter together. Add in Sweetened Condensed Milk and Evaporated Milk. Insert candy thermometer. Cook caramel until it reaches 225°F. Remove from heat and stir in Vanilla Extract. Cool 5 minutes. Pour over Cheesecake & sprinkle with Sea Salt. Refrigerate 2 hours or until ready to serve. Cut into squares.  

Topping:
1/2 cup Brown Sugar

6 Tbs. Byrne Dairy Butter

1 can Sweetened Condensed Milk

2 Tbs. Evaporated Milk

1 tsp. Vanilla Extract

Sea Salt