Salted Caramel Cheesecake

Preheat the oven to 200°C. Prepare the crust by combining the Shirriff Pie Crust Mix with the melted butter and cold water in a large mixing bowl. Mix until it forms a dough. Press into the bottom of the springform pan. Prick the crust with a fork and bake for 8-10 minutes.

In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Add the Shirriff Pie Filling Vanilla and granulated sugar, mixing until well combined. Beat in the eggs one at a time.

Gradually add the heavy cream and sea salt to the cream cheese mixture, beating until smooth. Pour the cheesecake filling over the prepared crust in the springform pan.

Preheat the oven to 160°C and bake the cheesecake for 50 minutes, or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours.

Prepare the caramel sauce by heating the granulated sugar with water in a saucepan over medium heat, stirring constantly until melted and golden brown. Add the cubed butter and stir until fully melted. Slowly add the heavy cream and sea salt, continuing to stir until smooth. Let the caramel sauce cool slightly.

Once the cheesecake is chilled, pour the caramel sauce over the top, spreading it evenly. Sprinkle with a pinch of sea salt before serving. Enjoy your salted caramel cheesecake!