Ritz Cracker Salted Caramel Icebox Cake
Ingredients:
For the Caramel Sauce:
1 cup granulated sugar
cup water
1 teaspoon sea salt
cup heavy cream
3 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Cake:
16 ounces cream cheese, softened
1 cup granulated sugar
cup heavy cream
1 teaspoon vanilla extract
48 Ritz crackers
cup salted caramel sauce prepared earlier
Whipped cream, for garnish
Directions:
Prepare the Caramel Sauce:
In a medium saucepan over medium heat, combine 1 cup granulated sugar and cup water. Stir until the sugar dissolves.
Allow the mixture to cook without stirring until it turns a deep amber color.
Carefully whisk in 1 teaspoon sea salt and cup heavy cream. Be cautious, as the mixture will bubble vigorously.
Continue whisking until smooth, then remove from heat and stir in 3 tablespoons unsalted butter and 1 teaspoon vanilla extract.
Let the caramel sauce cool to room temperature.
Make the Cream Cheese Filling:
In a large mixing bowl, beat 16 ounces softened cream cheese and 1 cup granulated sugar until smooth and creamy.
Add cup heavy cream and 1 teaspoon vanilla extract; continue to beat until the mixture is fluffy and well combined.
Assemble the Cake:
Line an 88-inch baking dish with plastic wrap, leaving enough overhang on the sides for easy removal later.
Place a layer of 16 Ritz crackers on the bottom of the dish.
Spread one-third of the cream cheese mixture over the crackers, then drizzle with one-third of the caramel sauce.
Repeat the layers two more times, finishing with the cream cheese mixture on top.
Chill the Cake:
Cover the dish with plastic wrap and refrigerate for at least 12 hours, or overnight, to allow the flavors to meld and the cake to set.
Serve:
Use the plastic wrap to lift the cake out of the dish.
Cut into squares and serve with a dollop of whipped cream and a drizzle of extra caramel sauce.
Nutritional Information:
Prep Time: 30 minutes Chill Time: 12 hours Total Time: 12 hours 30 minutes
Kcal: Approximately 350 kcal per serving
Servings: 9
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