Caramel Bliss Cheesecake Recipe

Lemon Bar Base Ingredients :

• 1/2 cup of Butter, softened
• 1/4 cup of White Sugar
• 1 cup of All-Purpose Flour
• 1/2 cup of Lemon Curd

Lemon Bar Base Instructions :

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cream the butter and sugar together until light and fluffy.
3. Add the flour and mix well.
4. Press into a greased 9-inch springform pan.
5. Bake for 15-20 minutes until the edges are lightly golden.
6. Remove from the oven and let cool for 10 minutes.
7. Spread the lemon curd over the cooled crust.
8. Chill in the refrigerator while making the filling and topping.

Salted Caramel Filling Ingredients :

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz), softened at room temperature
• 1 cup of White Sugar
• 1/4 cup of Brown Sugar
• 4 large Eggs
• 1/2 cup of Heavy Whipping Cream
• 1/2 cup of Salted Caramel Sauce
• 1 tsp of Vanilla Extract

Salted Caramel Filling Instructions :

1. Preheat oven to 325 F (160 C).
2. In a large mixing bowl, beat the cream cheese, white sugar, and brown sugar until smooth.
3. Add eggs one at a time, beating well after each addition.
4. Add heavy whipping cream, salted caramel sauce, and vanilla extract; beat again until well combined.
5. Pour the mixture over the lemon bar base into the prepared pan.
6. Bake for 50 to 55 minutes or until the center is just set.
7. Remove from the oven, run a knife around the edges to loosen the cheesecake from the pan, and let cool.
8. Refrigerate for at least 4 hours or overnight before adding the topping.

Fudge Brownie Topping Ingredients :

• 1/2 cup of Butter
• 1 cup of Sugar
• 3/4 cup of Unsweetened Cocoa Powder
• 1/2 cup of All-Purpose Flour
• 1/2 tsp of Salt
• 2 large Eggs
• 1 tsp of Vanilla Extract

Fudge Brownie Topping Instructions :

1. Melt the butter in a medium-size saucepan over medium-low heat.
2. Add sugar, cocoa powder, flour, and salt; stir to combine.
3. Add eggs and vanilla extract; mix well until fully combined.
4. Pour the mixture over the chilled cheesecake and smooth it over the top.
5. Bake at 350 F (175 C) for 15-20 minutes or until set.
6. Remove from the oven and let cool.
7. Chill the cheesecake in the refrigerator for at least an hour before serving.