Salted Caramel Cheesecake Bars Recipe 435

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
• Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that's okay!
• For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
• Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
• For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
• Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
• Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.

Steps:

• Preheat oven at 350°F. Grease and line an 8-inch square baking tin. Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15 to 18 minutes. Set aside to cool. Turn down oven temperature to 300°F. In the bowl of a standing mixer with a paddle attachment, mix cream cheese and sugar until combined. Add eggs, one at a time. Then add vanilla and salt. Blend until well combined. Pour the filling in the prepare pan. Tap the pan on counter a few times to release all the air in the batter. Bake the cheesecake for 40 to 50 minutes, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking. Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour. Remove from the oven. Chill overnight. SALTED CARAMEL: In a heavy saucepan set over low heat, combine sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream slowly. Be careful as it will splatter. Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10 to 15 minutes until you reach a nice creamy consistency. Let cool to room temperature. Pour the lukewarm caramel over the cooled cheesecake, then place in the refrigerator to chill for an hour. When ready to serve, cut into slabs or squares using a sharp knife dipped in hot water. Garnish with sea salt and serve.