The ultimate in sweet and salty combinations. Rich cheesecake topped with caramel and crushed potato chips. We’ve also added crushed potato chips to the crust.
- 4 pkg (each 8 oz/250 g) brick-style cream cheese, softened
- 1 cup packed light brown sugar
- 1/4 tsp salt
- 4 eggs
- 1/2 cup sour cream
- Crust: Preheat oven to 350°F. Toss together cracker crumbs, potato chips, sugar and melted butter; firmly press into bottom of 9-inch (23 cm) springform pan. Bake for 12 to 15 minutes or until lightly golden. Let cool completely.
- Line the inside of springform pan with parchment paper strip. Set pan on large piece of heavy-duty foil (or double layer of regular foil) and press up side of pan; place in deep roasting pan. Set aside.
- Reduce heat to 325°F (160°F). Beat cream cheese until smooth; beat in brown sugar and salt until fluffy. Beat in eggs, 1 at a time; beat in sour cream. Pour over crust.
- Pour enough water into roasting pan to come 1 inch up side of springform pan.
- Bake for about 70 minutes or until set but still jiggles slightly in center. Turn off oven; let cool in oven for 1 hour. Transfer to wire rack and let cool in water bath. Remove from water; let cool on rack to room temperature. Refrigerate overnight or for up to 2 days.
- Caramel & Potato Chip Topping: In large heavy-bottomed saucepan, stir sugar with water over medium heat until dissolved. Bring to boil; boil without stirring, but brushing down side of pan with water for about 7 to 9 minutes, or until amber color. Whisk in cream and butter until smooth; let cool.
- Lightly drizzle 2 tbsp (30 mL) of caramel on top of cheesecake. Sprinkle crushed chips over top. Drizzle with another 2 tbsp (30 mL) of caramel. Serve cheesecake with remaining caramel or use caramel to garnish serving plates.