Indulgent Salted Caramel Cheesecake with Berries & Cream

Ingredients

• 1 package of Buttermilk Biscuits
• 6 tablespoons of unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, 8oz each
• 3/4 cup of granulated sugar
• 3 large eggs
• 1 teaspoon of pure vanilla extract
• 1/2 cup of salted caramel sauce
• 1/4 teaspoon of kosher salt
• 1/2 cup of heavy cream
• 1/4 cup of powdered sugar
• 1 teaspoon of pure vanilla extract
• 1 pint of fresh berries (such as raspberries, strawberries, and blueberries)

Instructions

1. Preheat the oven to 350°F.
2. In a food processor, crush the Buttermilk Biscuits into fine crumbs.
3. Add melted butter to the food processor and pulse until evenly moistened.
4. Press the biscuit mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then remove from the oven.
5. In a large mixing bowl, add Norman's Kosher Cholov Yisroel Cream Cheese and beat with an electric mixer until smooth.
6. Add granulated sugar and continue to beat until creamy and smooth.
7. Beat in eggs, one at a time and then add pure vanilla extract while continuing to beat until combined.
8. Spoon salted caramel sauce over the biscuit base and spread it evenly.
9. Pour the cheesecake batter over the salted caramel sauce in the springform pan.
10. Bake for 40-45 minutes, or until the cheesecake is set around edges but still slightly jiggly in the center.
11. Remove from the oven and let it cool to room temperature then chill in the fridge for at least 2 hours.
12. For the topping, beat heavy cream, powdered sugar, and pure vanilla extract with an electric mixer until stiff peaks form.
13. Remove the cheesecake from the springform pan onto a serving plate, dollop the whipped cream mixture over the top of the cheesecake. Decorate with fresh berries.

Enjoy this decadent Salted Caramel Cheesecake with Berries & Cream, made with the finest Norman's Kosher Cholov Yisroel Cream Cheese, perfect to serve for any occasion!