Name: Salted Caramel Shortbread Cheesecake
Ingredients: Shortbread crumbs — 2 cups (240 g) 🍪; Unsalted butter, melted — 6 tablespoons (84 g) 🧈; Unsalted butter (for caramel) — ½ cup (113 g) 🧈; Sweetened condensed milk — 7 ounces (≈198 g) 🥛; Heavy whipping cream (for caramel) — ¼ cup (59.5 g) 🥛; Light corn syrup — ¼ cup (85 g) 🍯; Light brown sugar, packed — ½ cup (100 g) 🍬; Kosher salt (for caramel) — ¼ teaspoon 🧂; Vanilla extract (for caramel) — ¼ teaspoon 🌼; Cream cheese, room temperature — 3 blocks (8 oz each / 680 g total) 🧀; Granulated sugar — 1 cup (200 g) 🍚; Vanilla extract (for cheesecake) — 2 teaspoons 🌼; Kosher salt (for cheesecake) — ¼ teaspoon 🧂; Heavy whipping cream (for cheesecake) — 2 ¼ cups (535.5 g) 🥛; Whipped topping, for garnish — as needed 🍦; Extra shortbread crumbs, for garnish — as needed 🍪; Caramel sauce, for drizzling — as needed 🍯

Prepare a 9-inch (23 cm) springform pan: spray with nonstick spray and line the bottom with parchment paper.
Make the shortbread crust: combine shortbread crumbs and 6 tablespoons melted butter; mix with a fork until crumbs are evenly coated.
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan; set aside.
Make the caramel: in a large saucepan over medium heat melt ½ cup butter, then add sweetened condensed milk, ¼ cup heavy cream, corn syrup, light brown sugar, ¼ tsp salt and ¼ tsp vanilla; stir to combine.
Continue cooking the caramel, stirring constantly, until it reaches 236°F (soft-ball stage), about 15–18 minutes — be careful, the caramel will be very hot.
Pour the hot caramel over the pressed shortbread crust and spread to an even layer; refrigerate until completely cool and set, about 90 minutes.
Prepare the cheesecake filling: beat room-temperature cream cheese, granulated sugar, 2 tsp vanilla and ¼ tsp salt on medium speed until smooth and creamy, scraping the bowl as needed.
Switch to the whisk attachment; with the mixer on low, pour in the 2¼ cups heavy whipping cream, then increase speed to high and whip until the mixture holds stiff peaks, about 3–5 minutes.
Pour the whipped cheesecake filling over the cooled caramel layer and smooth the top with a spatula.
Chill the assembled cheesecake in the refrigerator until firm, at least 6 hours or overnight for best texture.
Before serving, garnish with whipped topping, extra shortbread crumbs and a drizzle of caramel sauce; run a warm knife around the pan before releasing the springform for clean slices.

Ingredients

Instructions