Caramel Dream Cheesecake
Oreo Base
- 20 Oreo cookies, crushed
- 4 tbsp unsalted butter, melted
Mix together the crushed Oreos and melted butter, then press the mixture evenly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator while you prepare the cheesecake filling.
Salted Caramel Cheesecake Filling
- 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup salted caramel sauce
Preheat oven to 325°F. Using an electric mixer, beat the cream cheese and sugar on medium-high speed until light and fluffy, about 5 minutes. Add the sour cream and mix until combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and salted caramel sauce. Pour the mixture over the Oreo crust. Bake for 45-50 minutes, or until the edges are set and the center is only slightly jiggly. Let the cheesecake cool at room temperature for an hour then transfer to the fridge to chill for at least 2 hours before serving.
Fruit Compote Topping
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tbsp fresh lemon juice
In a small saucepan, combine the mixed berries, sugar, water, and fresh lemon juice. Cook over medium-high heat, stirring occasionally, until the berries are soft and the liquid has thickened, about 10 minutes. Let the compote cool to room temperature before spooning it over the chilled cheesecake.
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