No-Bake Salted Caramel Cheesecake Bars

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  • Prep Time:  45 minutes
  • Chill Time: 3 hours

Ingredients

  • For the salted caramel sauce
  • ¾ cup granulated sugar
  • 2 tablespoons Karo® Light Corn Syrup
  • 2 tablespoons water
  • ¼ cup unsalted butter
  • ¼ cup heavy cream
  • ¾ teaspoon vanilla extract
  • ½ teaspoon fine sea salt

  • For The Graham Cracker Crust
  • 3 cups graham cracker crumbs (from 18 full graham crackers)
  • ½ cup light brown sugar
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, melted
  • 2 tablespoons Karo® Light Corn Syrup

  • For the cheesecake filling
  • 2 teaspoons powdered gelatin (1 packet)
  • 1-¾ cups heavy cream, divided
  • 16 oz. cream cheese, softened
  • ¼ cup Karo® Light Corn Syrup
  • 10 tablespoons salted caramel, divided
  • ½ cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon fine sea salt

Directions

  1. Salted Caramel Sauce
  2. Combine the sugar, Karo® Light Corn Syrup, and water in a small saucepan. Bring the mixture to a boil over medium-high heat, stirring before it comes to a boil to help dissolve the sugar but stopping once it starts to boil.
  3. Continue to boil the syrup until it becomes a medium amber color. Once the syrup starts to color, carefully tilt the pan occasionally—it’s easier to see the true color of the caramel when you’re looking at less of it (otherwise it may seem darker than it really is).
  4. As soon as the caramel is close to medium amber, turn off the heat—the caramel will retain heat and continue to cook, so you want to allow for the carry-over cooking. Add the butter and stir gently to combine.
  5. Carefully stir in the cream—because the sugars are so hot, the mixture will bubble up and steam a lot; just keep stirring and the bubbles will subside. The caramel should be smooth and creamy.
  6. Stir in the salt and vanilla extract. Let cool to room temperature. The sauce may firm up as it sits. If necessary, rewarm the sauce in 15-second increments in the microwave to make it more fluid.

  7. Graham Cracker Crust
  8. Line a 9 x 9–inch pan with parchment paper, extending the parchment paper over the sides to form a sling. In the bowl of a food processor, pulse the graham crackers, light brown sugar, and salt until the crackers resemble fine crumbs. Transfer the mixture to a medium bowl. Add the melted butter and Karo® Light Corn Syrup and mix to combine; it should have the consistency of wet sand.
  9. Pour the crust into the prepared pan and pat it down until smooth using the bottom of a flat glass or a measuring cup, ensuring that it is an even thickness. Place the crust in the fridge while you prepare the cheesecake filling.

  10. Cheesecake Filling
  11. In a small saucepan over low heat, dissolve the gelatin in ½ cup of heavy cream. Set aside.
  12. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer or balloon whisk) whip the remaining 1-¼ cups of heavy cream until medium peaks form. Transfer to a separate bowl and set aside.
  13. In the same bowl used to whip the heavy cream (there’s no need to wash it since mixtures will be combined), beat the cream cheese until smooth. Add the Karo® Light Corn Syrup, 7 tablespoons of the salted caramel, powdered sugar, vanilla bean paste and salt. Beat until combined. Then, add the gelatin and cream mixture, and mix until smooth.
  14. Using a spatula, gently fold the whipped cream into the cream cheese mixture. Spoon the filling over the prepared crust, tapping gently to remove any bubbles, then spread with an offset spatula.
  15. Spoon or drizzle the remaining salted caramel on top of the filling with some cheesecake showing through. Gently swirl a skewer or toothpick back and forth to make a marbled effect.
  16. Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into squares using a knife that has been run through hot water and then dried before cutting. Cover and store leftover bars in an airtight container in the refrigerator for up to 5 to 7 days.

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No-Bake Salted Caramel Cheesecake Bars

  • Prep Time:  45 minutes
  • Chill Time: 3 hours

Ingredients

  • For the salted caramel sauce
  • ¾ cup granulated sugar
  • 2 tablespoons Karo® Light Corn Syrup
  • 2 tablespoons water
  • ¼ cup unsalted butter
  • ¼ cup heavy cream
  • ¾ teaspoon vanilla extract
  • ½ teaspoon fine sea salt

  • For The Graham Cracker Crust
  • 3 cups graham cracker crumbs (from 18 full graham crackers)
  • ½ cup light brown sugar
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, melted
  • 2 tablespoons Karo® Light Corn Syrup

  • For the cheesecake filling
  • 2 teaspoons powdered gelatin (1 packet)
  • 1-¾ cups heavy cream, divided
  • 16 oz. cream cheese, softened
  • ¼ cup Karo® Light Corn Syrup
  • 10 tablespoons salted caramel, divided
  • ½ cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon fine sea salt

Directions

  • Salted Caramel Sauce
  • Combine the sugar, Karo® Light Corn Syrup, and water in a small saucepan. Bring the mixture to a boil over medium-high heat, stirring before it comes to a boil to help dissolve the sugar but stopping once it starts to boil.
  • Continue to boil the syrup until it becomes a medium amber color. Once the syrup starts to color, carefully tilt the pan occasionally—it’s easier to see the true color of the caramel when you’re looking at less of it (otherwise it may seem darker than it really is).
  • As soon as the caramel is close to medium amber, turn off the heat—the caramel will retain heat and continue to cook, so you want to allow for the carry-over cooking. Add the butter and stir gently to combine.
  • Carefully stir in the cream—because the sugars are so hot, the mixture will bubble up and steam a lot; just keep stirring and the bubbles will subside. The caramel should be smooth and creamy.
  • Stir in the salt and vanilla extract. Let cool to room temperature. The sauce may firm up as it sits. If necessary, rewarm the sauce in 15-second increments in the microwave to make it more fluid.

  • Graham Cracker Crust
  • Line a 9 x 9–inch pan with parchment paper, extending the parchment paper over the sides to form a sling. In the bowl of a food processor, pulse the graham crackers, light brown sugar, and salt until the crackers resemble fine crumbs. Transfer the mixture to a medium bowl. Add the melted butter and Karo® Light Corn Syrup and mix to combine; it should have the consistency of wet sand.
  • Pour the crust into the prepared pan and pat it down until smooth using the bottom of a flat glass or a measuring cup, ensuring that it is an even thickness. Place the crust in the fridge while you prepare the cheesecake filling.

  • Cheesecake Filling
  • In a small saucepan over low heat, dissolve the gelatin in ½ cup of heavy cream. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer or balloon whisk) whip the remaining 1-¼ cups of heavy cream until medium peaks form. Transfer to a separate bowl and set aside.
  • In the same bowl used to whip the heavy cream (there’s no need to wash it since mixtures will be combined), beat the cream cheese until smooth. Add the Karo® Light Corn Syrup, 7 tablespoons of the salted caramel, powdered sugar, vanilla bean paste and salt. Beat until combined. Then, add the gelatin and cream mixture, and mix until smooth.
  • Using a spatula, gently fold the whipped cream into the cream cheese mixture. Spoon the filling over the prepared crust, tapping gently to remove any bubbles, then spread with an offset spatula.
  • Spoon or drizzle the remaining salted caramel on top of the filling with some cheesecake showing through. Gently swirl a skewer or toothpick back and forth to make a marbled effect.
  • Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into squares using a knife that has been run through hot water and then dried before cutting. Cover and store leftover bars in an airtight container in the refrigerator for up to 5 to 7 days.