Easy Salted Caramel Cheesecake
Making Salted Caramel Cheesecake
I removed my Sara Lee Cheesecake from the tin, spooned over a simple caramel mousse then drizzled over the easiest homemade caramel sauce.
To top it off, I sprinkled on a little Maldon sea salt.
Oh my goodness! Are you drooling yet? Because I am just looking at these pictures again!
In each bite, you can taste the tartness of the cheesecake combined with the sweetness of caramel and a little crunch of salt flakes.
Keeping a Sara Lee dessert and Cool Whip Whipped Topping in your freezer is the perfect way to be prepared for easy entertaining or snacking at any time.
This is the perfect way to celebrate my mom. And since I can’t get it to her for Mother’s Day, I now have the perfect excuse to make it again.
- Caramel Mousse
- 1/4 cup granulated sugar
- 1/2 cup 2% milk, warmed
- 1 tsp butter, melted
- 1 TBSP corn starch
- 1 TBSP water
- 1/2 tsp vanilla extract
- 3/4 cup Cool Whip
- Caramel Sauce
- 1 cup brown sugar
- 1/2 stick butter
- 1/2 cup half and half
- 1 TBS vanilla
- pinch salt
- Sara Lee Cheesecake
- Maldon salt for sprinkling
- Defrost cheesecake according to package instructions.
- Place sugar in small saucepan and melt over medium heat.
- Stir in the warmed milk and butter. Cook for 1 minute.
- Combine the cornstarch with the water and add it to the mousse. Bring to a boil.
- Remove from the heat and add the vanilla and dash of salt.
- Chill covered for 20 minutes.
- Add 1/3 cup Cool Whip and mix thoroughly. Then fold in the remaining cool whip.
- Chill until needed.
- Mix brown sugar, butter, half&half, vanilla and salt over medium heat.
- Whisk for 5-7 minutes until caramel coats the back of a spoon.
- Chill for 30 minutes.
- Spoon mousse onto defrosted Sara Lee Cheesecake.
- Pour over caramel sauce (as much as you would like!)
- Sprinkle with Maldon salt.
- Devour!
You can find Sara Lee Desserts and Cool Whip Whipped Topping products in the frozen foods section at your local Walmart!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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