This dish is popular in Louisiana. For my family, I have to cook it every Christmas.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 ½ cups graham cracker crumbs
- 3 tablespoons white sugar
- 6 tablespoons butter or margarine, melted
- 3 (8 ounce) packages cream cheese, softened
- ¾ cup sugar
- ⅛ teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons light cream
- ½ teaspoon rum extract (Optional)
- ½ cup walnut pieces (Optional)
- 1 ⅔ cups HERSHEY’S® Sea Salt Caramel Baking Chips
Instructions
- Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.
- CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.
- Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.
- Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.
- Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)
- Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 206 mg |
| Sugars | 10 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I had company and didn’t follow directions closely. I put the cream in the entire cream cheese mixture and didn’t line the pan with foil. It is still a hit! I am definitely making this as a desert for thanksgiving and other future events or if we have a craving for cheesecake. So good! Even the 2year old grandson loved it!!
Great tasting, easy to make
Way too nutty. I need to cut back on the nuts and add the rum extract.
Easy to make. Makes great finger snacks, so easy for holiday parties.
Hershey’s® Sea Salt Cheesecake Swirl Bars are one of the best sweet treats I’ve had in a long time. These are simple enough for everyday and worthy of a spot on the most decadent dessert table. There’s not a thing I would change with this recipe. The directions were easy to follow and the additional ingredients are ones that you may already have in your cupboard and fridge.
I accidentally overbaked this recipe, but it is still yummy. I made it using a gluten-free graham cracker crust but kept everything else the same. The foil I used was Reynolds non-stick. This was my first time using the salted caramel chips, and they are sweet but very delicious. My swirls could have gone a little deeper, but what I did was first put onto the crust all the plain white mixture and then the caramel chip mixture in spoonfuls on top and then swirled. It’d have been better to do like the recipe tells you to do. I used a sharp knife dipped in hot water and wiped dry to cut into squares. Thanks, Hershey’s Kitchens! Yum!