Salted Caramel Cheesecake with Shortbread Base and Caramel Sauce Topping

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Ingredients

• Shortbread Base:
• 6 oz. unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 tsp. salt
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• Salted Caramel Filling:
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (16 oz. total)
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup salted caramel sauce (store-bought or homemade)
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• Caramel Sauce Topping:
• 1/2 cup salted caramel sauce (store-bought or homemade)

Instructions

1. Shortbread Base:
• Preheat the oven to 350°F.
• In a large bowl, cream together the butter, sugar, and salt until light and fluffy.
• Add the flour and cornstarch and mix until fully combined.
• Press the mixture into the bottom of a 9-inch springform pan.
• Bake for 12-15 minutes, or until the edges are golden brown. Let cool completely.
2. Salted Caramel Filling:
• Reduce oven temperature to 325°F.
• In a large mixing bowl, beat the cream cheese and sugar until creamy and smooth.
• Add the eggs one at a time, beating well after each addition.
• Stir in the heavy cream, salted caramel sauce, vanilla extract, and salt until fully combined.
• Pour the mixture over the cooled shortbread crust.
• Bake for 35-40 minutes or until the edges are set and center is slightly wobbly.
• Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours (or overnight).
3. Caramel Sauce Topping:
• Pour the salted caramel sauce over the chilled cheesecake.
• Serve and enjoy!