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Filling
 2 packages cream cheese
 1 cup sugar
 2 large eggs
 1 tsp vanilla extract
 ½ tsp salt
 1 can dulce de leche
Graham Cracker Crust
 ¼ lb butter
 2 packs graham crackers, made into small crumbs (or buy a box of pre-crushed graham cracker crumbs)

Crust
1

Crush up graham crackers (or half of the box if pre-crushed). Put crumbs into mixing bowl.

Melt butter and then pour over crumbs in bowl till all crumbs are wet.

Put mixture into a GREASED springform pan. Bake on 350 for about 15 minutes.

Filling
2

Mix all ingredients using a mixer. Add each ingredient a little at a time until blended smooth.

Add cheesecake mixture to graham cracker crust once the crust has cooled to room temperature.

Bake for about 40 minutes at 300 degrees. Use toothpick or knife to check for doneness. It should come out clean.

Let cool to room temperature.

4

Heat Dulce de Leche in its can (top removed) in a pan of water till softened enough to easily spread. Pour over top of cheesecake and spread evenly. Put in refrigerator to chill.

When you are ready to serve remove from refrigerator and lightly sprinkle with sea salt. Remove from springform pan and cut into small bite size squares.

Ingredients

Filling
 2 packages cream cheese
 1 cup sugar
 2 large eggs
 1 tsp vanilla extract
 ½ tsp salt
 1 can dulce de leche
Graham Cracker Crust
 ¼ lb butter
 2 packs graham crackers, made into small crumbs (or buy a box of pre-crushed graham cracker crumbs)

Directions

Crust
1

Crush up graham crackers (or half of the box if pre-crushed). Put crumbs into mixing bowl.

Melt butter and then pour over crumbs in bowl till all crumbs are wet.

Put mixture into a GREASED springform pan. Bake on 350 for about 15 minutes.

Filling
2

Mix all ingredients using a mixer. Add each ingredient a little at a time until blended smooth.

Add cheesecake mixture to graham cracker crust once the crust has cooled to room temperature.

Bake for about 40 minutes at 300 degrees. Use toothpick or knife to check for doneness. It should come out clean.

Let cool to room temperature.

4

Heat Dulce de Leche in its can (top removed) in a pan of water till softened enough to easily spread. Pour over top of cheesecake and spread evenly. Put in refrigerator to chill.

When you are ready to serve remove from refrigerator and lightly sprinkle with sea salt. Remove from springform pan and cut into small bite size squares.

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