Salted Caramel Cheesecake

• 4 tubs PHILADELPHIA Cheesecake Batter, divided
• 2-1/4 qt. finely crushed RITZ Crackers
• 2-1/4 cups butter, melted
• 2 cups caramel ice cream topping, warmed
• 4 tsp. sea salt

1. Let cheesecake batter stand at room temperature 1 hour.
2. Mix cracker crumbs and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 9-inch springform pan for trial recipe), adding 11 oz.
3. crumb mixture to each pan.
4. Bake in 325 degrees F standard oven 10 min.
5. Cool.
6. Combine 12 oz.
7. of the cheesecake batter (or 3 oz.
8. of the cheesecake batter for trial recipe) and caramel topping.
9. Pour 1 lb.
10. 6 oz.
11. of the remaining plain cheescake batter over each crust.
12. Spoon 3.5 oz.
13. of the caramel batter into pastry tube fitted with 1/4-inch tip; use to squeeze small circles of caramel batter over plain batter in 1 pan; swirl gently with knife.
14. Repeat with remaining batters, refilling pastry tube with 3.5 oz.
15. of the remaining caramel batter after swirling batters in each pan.
16. Sprinkle 1 tsp.
17. sea salt over batter in each pan.
18. Place in water bath, using separate water-filled pan for each cheesecake.
19. (See directions on tub of Cheesecake Batter for how to prepare water baths.)
20. Bake 1 hour 30 min.
21. to 1 hour 45 min.
22. or until centers are almost set; cool completely.
23. Refrigerate several hours or overnight.

batter, crackers, butter, caramel ice cream topping, salt

Taken from www.kraftrecipes.com/recipes/salted-caramel-cheesecake-129375.aspx (may not work)