Description
This Salted Caramel Cheesecake features a buttery graham cracker crust, rich and creamy cheesecake filling, and a luscious homemade salted caramel topping. The perfect indulgent dessert for special occasions, this baked cheesecake combines sweet, salty, and silky-smooth layers in every bite.
Ingredients
Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
Cheesecake Filling:
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24 oz cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1/2 cup sour cream
Salted Caramel:
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1 cup granulated sugar
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1/4 cup water
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1/2 cup heavy cream
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3 tbsp unsalted butter
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1 tsp sea salt
Instructions
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Preheat oven: Set oven to 325°F (163°C). Grease a 9-inch springform pan.
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Make crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes. Set aside to cool slightly.
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Prepare filling: Beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing on low speed. Blend in vanilla and sour cream until just combined.
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Bake cheesecake: Pour the filling over the crust. Bake for 50-55 minutes, or until the center is just set with a slight jiggle. Turn off oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight.
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Make salted caramel: In a saucepan over medium heat, stir sugar and water until dissolved. Without stirring, cook until the mixture turns deep amber. Remove from heat, slowly whisk in cream (be careful of bubbling), then add butter and sea salt. Cool slightly.
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Assemble: Pour cooled caramel over the chilled cheesecake. Slice and serve.
Notes
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For a clean slice, dip your knife in hot water and wipe between cuts.
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You can make the caramel a day ahead and gently reheat before pouring over the cheesecake.
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Store cheesecake in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American