4/29/2020 Brown Sugar Caramel Cheesecake with Oatmeal Cookie Crust - Bake or Break

BROWN SUGAR CARAMEL CHEESECAKE WITH OATMEAL COOKIE

CRUST
yield: 16 SERVINGS prep time: 40 MINUTES cook time: 2 HOURS 20 MINUTES

This Brown Sugar Caramel Cheesecake has SO many delicious layers – oatmeal cookie crust, caramel,
cheesecake, and whipped cream. A big-time crowd-pleaser!

INGREDIENTS:

FOR THE CRUST:

• 1/2 cup all-purpose flour

• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup old-fashioned rolled oats
• 1/3 cup firmly packed light brown sugar
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon vanilla extract

FOR THE CARAMEL:

• 11 ounces soft caramels (about 40 caramels)

• 1/3 cup heavy cream

FOR THE CHEESECAKE FILLING:

• 24 ounces cream cheese, at room temperature

• 1 cup firmly packed light brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream

FOR THE TOPPING:

• 1 cup heavy cream

• 2 tablespoons granulated sugar
• toffee bits, for garnish

DIRECTIONS:

TO MAKE THE CRUST:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.

2. Whisk together the flour, cinnamon, and salt. Stir in the oats. Set aside.

3. Using an electric mixer on medium speed, beat the brown sugar, butter, and vanilla until thoroughly combined.

4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

5. Press the mixture into the bottom and slightly up the sides (about 1/4″ to 1/2″) of the prepared pan.

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4/29/2020 Brown Sugar Caramel Cheesecake with Oatmeal Cookie Crust - Bake or Break

6. Place the pan on a lined, rimmed baking sheet to catch any spills. Bake 10 minutes. Set aside to cool.

TO MAKE THE CARAMEL:

1. Place the caramels and cream in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture
is smooth.

2. Pour over the cooled crust, and spread evenly. Place the pan in the refrigerator while you make the filling (about 10
minutes).

TO MAKE THE CHEESECAKE FILLING:

1. Using an electric mixer on medium speed, beat the cream cheese and brown sugar until thoroughly combined. Add
the eggs and vanilla, and mix well. Mix in the sour cream.

2. Pour the filling over the chilled caramel, and spread evenly.

3. Place the pan on a lined, rimmed baking sheet to catch any spills. Bake at 350°F for 15 minutes.

4. Reduce the oven temperature to 200°F. Bake for 2 hours.

5. Remove the cheesecake from the oven and gently run a thin knife around the edges of the pan.

6. Turn off the oven, and return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.

7. Cover loosely and refrigerate overnight.

TO MAKE THE TOPPING:

1. Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-
high speed until the cream begins to thicken.

2. Sprinkle the sugar over the cream.

3. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in
the cream. This should take 4 to 5 minutes.

4. Spread the whipped cream over the cheesecake. Garnish with toffee bits.

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