This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
With Halloween over, all systems a go on the holidays. I don't know about your family and home, but ours switches starting the day after Halloween. The spider webs, witches and jack-o-lanterns are put up and fall inspirations replace there spot on the bookshelves. One our our favorite activities as a family during this time is baking. We love to try new recipes but tend to come back to our go-to treats that are always a hit like our
Sea Salt Caramel Cheesecake
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This week's ROW(recipe of the week) we'll be sharing with you on how to make this family favorite!
Ingredients:
Crust:
- 1 ½ Cups Graham Cracker Crumbs
- 5 tablespoon butter(salted) - melted
- 2 Tbsp sugar
Cheesecake:
- 4 x 8 oz packages of cream cheese - room temperature
- 1 ½ cups sugar
- 3 tablespoon flour
- 3 large eggs
- ½ cup heavy cream
- ½ cup sour cream
- 2 teaspoon vanilla extract
Caramel:
- 1 cup of caramel bits
- 2 teaspoon water
- sea salt
Directions:
We use our non-stick pans so that you don't have to worry about the cheesecakes sticking to the bottom, if your don't have a non-stick pan, add a little flour to the bottoms. Then using the Pompeian Grapeseed Oil Spray, spray the bottom of the pans generously. Pompeian Grapeseed Oil is not only all natural and chemical free (which we love), the flavor is so light and delicate it enhances the taste of the crust and helps to bind the crust together perfectly! AWESOME!
Pre-heat oven to 350 degrees. In a bowl mix together the graham cracker crumbs, melted butter and sugar. Mix till fully combined.
Distribute equally across the muffin holes. Put the crust into the oven for about 5-7 minutes.
While they bake, start in on the cheesecake. After they are initially cooked, pull them out and set to the side.
In a small bowl, combine the sugar and flour till its fully mixed. Then in a mixing bowl, combined the softened cream cheese and the sugar/flour mixture from the smaller bowl. Mix on low until smooth. Then add each of the eggs one at a time till they are fully combined. Then on low to medium speed mix in the heavy cream, sour cream and vanilla. Mix until its smooth and fully blended. Using a teaspoon, spoon the cheesecake mixture on top of the crusts. Fill the holes to the top. Bake for approximately 20-25 minutes until the middle is still slightly giggly. You don't want to overcook. Once done baking, let chill for an hour. Then cover and into the refrigerator for about 2 hours.
The best part of baking is having the little ones in there with me watching and helping!!
Now its time for the caramel. There are plenty of different recipes that are really good for this, but we like to save time (and sanity) and melt the caramel bits over a double boiler. Adding the water to the mixture helps to make it a little easier to work with. Once its melted, I use a spoon and spoon a dollop on each of the cheesecakes and a few grains of sea salt. Then back into the refrigerator for the caramel to set. Then you're ready to serve!
ENJOY!
For the Baking for Better official rules, please visithttp://www.pompeian.com/bakebetter. Coupons for Pompeian products can be found at http://www.pompeian.com.
This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
