Salted Caramel Cheesecake

January 23, 2013 by Kenmore

Executive Chef Billy of the Cooking Light Marketing Kitchen shares with us how to make a Salted Caramel Cheesecake recipe. Tune in to the video to learn how to make this delicious dish and hear some great health tips.


preparation time
15 mins

cook time




30 vanilla wafers

2 tablespoons canola oil

0.67 cup packed light brown sugar

0.67 cup plain fat-free Greek yogurt

12 ounces 1/3-less-fat cream cheese softened

1.5 teaspoons vanilla extract

0.13 teaspoons table salt

2 large eggs

0.5 cup granulated sugar

2 tablespoons water

1 tablespoons butter

0.5 cup evaporated milk

0.38 teaspoons flake salt


Step 1

Preheat oven to 300

Step 2

Place cookies in a food processor; process until finely ground crumbs measure about 1 cup. Add oil; pulse to combine. Coat a 12-cup muffin tin well with cooking spray. Spoon about 1 packed tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom. Bake at 300 for 7 minutes or until lightly browned. Remove from oven; cool.

Step 3

Wipe food processor clean. Place brown sugar, yogurt, and cream cheese in processor; process until smooth. Add vanilla, table salt, and eggs; process until smooth. Spoon about 3 tablespoons batter into each muffin cup. Bake at 300 for 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or until well chilled.

Step 4

Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready to serve.

Step 5

Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking 12 minutes or until the color of light brown sugar (do not stir). Remove from heat; carefully stir in butter and milk (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Spoon about 1 tablespoon caramel over each cheesecake. Sprinkle cheesecakes evenly with flake salt.


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