Salted Caramel Berry Dream Cheesecake

Graham Cracker Base

• 1 1/2 cups Graham Cracker Crumbs
• 1/3 cup White Sugar
• 1/2 cup Unsalted Butter, melted

Salted Caramel Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup White Sugar
• 1/4 cup Brown Sugar
• 4 large Eggs
• 1/2 cup Heavy Cream
• 1/2 cup Salted Caramel Sauce

Berries & Cream Topping

• 1 cup Heavy Cream
• 2 tbsp Powdered Sugar
• 1 tsp Vanilla Extract
• 1 cup Fresh Berries (Strawberries, Blueberries, Raspberries)

Instructions

1. Preheat oven to 350°F (177°C).
2. For the crust, in a mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix well until combined.
3. Pour mixture into a greased 9-inch springform pan. Press the crumbs down on the bottom and up the sides of the pan. Bake for 10 minutes. Let cool completely on a wire rack.
4. For the filling, in a large mixing bowl beat the cream cheese and sugar until smooth.
5. Add brown sugar and mix until well combined.
6. Add eggs, one at a time, making sure each egg is fully incorporated before adding the next.
7. Stir in the heavy cream and salted caramel sauce.
8. Pour the filling mixture into the crust and smooth out the top with a spatula.
9. Bake for 50-60 minutes or until the center is almost set but still jiggly.
10. Allow the cheesecake to cool to room temperature before chilling it in the refrigerator for at least 4 hours or overnight.
11. For the topping, in a mixing bowl combine heavy cream, powdered sugar, and vanilla extract. Mix well until stiff peaks form. Set aside.
12. Remove cheesecake from the pan and place it on a serving plate. Top with whipped cream and fresh berries.
13. Serve and enjoy!