Kit Kat & Caramel No Bake Cheesecake

• Canned Goods

  • 1 cup Caramel evaporated milk
  • 1 Caramel sauce or caramel evaporated milk

• Baking & Spices

  • 3/4 cup Brown sugar
  • 8 oz Cool whip
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 Almond, Toasted Slices

• Snacks

  • 6 Honey graham crackers

• Dairy

  • 2 tbsp Butter
  • 24 oz Cream cheese

• Desserts

  • 1 Knox gelatin

• Other

  • 10 Kit kats
  • 11 Kit kats broken into solo strips

Found on whatsurhomestory.com

Description

Ingredients

• For the Crust
• 10 Kit Kats
• 6-7 Honey Graham Crackers
• 2 Tbsp Butter room temperature
• For the no bake cheese cake filling
• 24 oz Cream Cheese thawed
• 1.5 Tsp Vanilla Extract
• ¾ Cup Brown Sugar
• 1 Cup Caramel Evaporated Milk
• 8 oz Cool Whip Room Temperature
• Knox gelatin 1 pack dissolved in 6 teaspoon hot water
• 11 Kit Kats broken into solo strips
• Toasted Almond Slices
• Caramel sauce or Caramel evaporated milk for drizzling

Directions

• Grease a 9 springform pan with butter or cooking spray.
• In a food processor pulse all the For the Crust ingredients till well mixed.
• Spread the mixture into the springfoam pan base and press down firmly.
• Store in the refrigerator while you make the filling.
• In a large bowl mix the thawed cream cheese, vanilla extract, brown sugar, caramel evaporated milk, and gelatin until well mixed. You could use an electric stand mixer or a hand mixer. I used the latter.
• Add the Cool Whip to the bowl and gently fold it in.
• Spread over the Kit Kat Graham Cracker crust and smoothen the top with a spatula.
• Place the solo Kit Kats Strips in a circle over the top.
• Chop the remaining Kit Kats into small pieces and decorate the center circle.
• Sprinkle almond slices over the top.
• Cover the springform pan with plastic wrap and refrigerate for 4-5 hours or overnight.
• Drizzle caramel sauce or caramel evaporated milk over the cake before serving.