Instructions

Preheat the oven to 325°F.

In a large mixing bowl, use your hands to combine butter, Kathie’s Bakery Scratch Shortbread cookie mix until the dough holds together when lightly squeezed. (the warmth from your hands is important.)

Pat down the dough into an ungreased 9X13” cake pan. Poke holes all over it with a fork and bake for 15-20 minutes or until turning slightly brown around the edges. Remove from oven and cool.

Make the Filling: In a stand mixer or with a hand mixer, beat cream cheese with sugar and vanilla until blended. Add eggs one at a time mixing on low speed after each just until blended. Pour over cooled crust and bake for 55 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake. Cool for 4 hours in the fridge.

Make Caramel Sauce: Place all ingredients except vanilla in a heavy-bottomed pot. Stir together and cook on medium-low heat. Cook, while whisking, for 5-7 minutes until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off heat, cool slightly, use immediately or pour the sauce into a jar and refrigerate to keep for later use.

To serve, top cheesecake with caramel sauce. It is best to warm the caramel sauce a bit to make it easier to pour.

Fruit Topped Cheesecake: A plain fresh fruit topping option is a nice not-so-sweet choice. Make the cheesecake exactly the same except for the caramel sauce. There are different toppings that can be used on this cheesecake-Use your imagination. You can use any pie filling or make your own. Stir together 1 cup fruit filling with ½ cup sugar. Bring to a boil and boil for 3-5 minutes. Remove from heat and skim off froth. Top cooled cheesecake with fruit topping.