3 8-ounce packages cream cheese, at room temperature
1 ¼ cups powdered sugar, sifted
2 ½ teaspoons vanilla bean paste or vanilla extract
¼ cup Karo® Light Corn Syrup
1 8-ounce container whipped topping, thawed
FOR THE TOPPING:
½ cup granulated sugar
2 tablespoons Karo® Light Corn Syrup
1 teaspoon water
Directions
Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, or a zip top bag, crush the cookies until you have fine crumbs.
Transfer the crumbs to a medium bowl and add in the butter and Karo® Light Corn
Syrup and stir until the ingredients are thoroughly combined.
Pour the crumbs into the prepared pan and evenly press into the bottom of the pan to create an even crust layer.
Place pan into the refrigerator while you prepare the filling.
TO MAKE THE FILLING:
In a large bowl, combine the cream cheese and beat with an electric mixer until smooth for 2-3 minutes.
Gradually add in the powdered sugar and mix until combined. Stir in the Karo®
Light Corn Syrup and beat the mixture for an additional 1-2 minutes until it is smooth and no lumps remain. Add in vanilla and mix to incorporate.
Using a rubber spatula, gently fold in the whipped topping until it is fully incorporated into the cheesecake batter.
Spread the batter evenly over the chilled crust, cover and refrigerate for at least 8 hours.
Just before serving, prepare the cracked sugar topping by combining the sugar and Karo® Light Corn Syrup in a small saucepan. Cook over medium heat, stirring constantly, until a golden amber color. Quickly pour the sugar mixture onto a large rimmed baking sheet lined with a silicone baking mat or piece of parchment and allow it to cool and harden.
To serve, crack the topping with the back of a spoon and top cheesecake with pieces of cracked sugar.
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
No-Bake Cheesecake Bars with Cracked Sugar Topping
Yield: 16-20 bars
Bake Time: 30 minutes
Chill Time: 8 hours
Ingredients
For the Crust
12 ounces gingersnap cookies
5 tablespoons unsalted butter, melted
2 tablespoons Karo® Light Corn Syrup
FOR THE FILLING:
3 8-ounce packages cream cheese, at room temperature
1 ¼ cups powdered sugar, sifted
2 ½ teaspoons vanilla bean paste or vanilla extract
¼ cup Karo® Light Corn Syrup
1 8-ounce container whipped topping, thawed
FOR THE TOPPING:
½ cup granulated sugar
2 tablespoons Karo® Light Corn Syrup
1 teaspoon water
Directions
Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, or a zip top bag, crush the cookies until you have fine crumbs.
Transfer the crumbs to a medium bowl and add in the butter and Karo® Light Corn
Syrup and stir until the ingredients are thoroughly combined.
Pour the crumbs into the prepared pan and evenly press into the bottom of the pan to create an even crust layer.
Place pan into the refrigerator while you prepare the filling.
TO MAKE THE FILLING:
In a large bowl, combine the cream cheese and beat with an electric mixer until smooth for 2-3 minutes.
Gradually add in the powdered sugar and mix until combined. Stir in the Karo®
Light Corn Syrup and beat the mixture for an additional 1-2 minutes until it is smooth and no lumps remain. Add in vanilla and mix to incorporate.
Using a rubber spatula, gently fold in the whipped topping until it is fully incorporated into the cheesecake batter.
Spread the batter evenly over the chilled crust, cover and refrigerate for at least 8 hours.
Just before serving, prepare the cracked sugar topping by combining the sugar and Karo® Light Corn Syrup in a small saucepan. Cook over medium heat, stirring constantly, until a golden amber color. Quickly pour the sugar mixture onto a large rimmed baking sheet lined with a silicone baking mat or piece of parchment and allow it to cool and harden.
To serve, crack the topping with the back of a spoon and top cheesecake with pieces of cracked sugar.
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@jamiemba