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Salted Caramel Cheesecake

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Salted Caramel Cheesecake is a luxurious dessert featuring a buttery graham cracker crust, rich and creamy cheesecake filling, and a decadent salted caramel topping. The perfect balance of sweet and salty flavors makes it an unforgettable treat for special occasions.

Ingredients

  • Graham cracker crumbs
  • Brown sugar
  • Unsalted butter, melted
  • Cream cheese, softened
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Sour cream
  • Heavy cream
  • Vanilla extract
  • Granulated sugar (for caramel sauce)
  • Unsalted butter (for caramel sauce)
  • Heavy cream (for caramel sauce)
  • Sea salt
  • Whipped cream (optional garnish)
  • Caramel drizzle (optional garnish)
  • Sea salt flakes (optional garnish)

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Grease a 9-inch springform pan and line the bottom with parchment paper.
  3. Combine the graham cracker crumbs, brown sugar, and melted butter in a bowl.
  4. Press the mixture firmly into the bottom of the prepared pan.
  5. Bake the crust for 8 to 10 minutes, then allow it to cool.
  6. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  7. Add the granulated sugar and brown sugar, mixing until fully incorporated.
  8. Beat in the eggs one at a time on low speed.
  9. Mix in the sour cream, heavy cream, and vanilla extract until smooth.
  10. Pour the cheesecake batter over the cooled crust.
  11. Bake for 55 to 70 minutes, or until the edges are set and the center has a slight jiggle.
  12. Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour.
  13. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
  14. For the salted caramel sauce, heat the sugar in a saucepan over medium heat until melted and amber in color.
  15. Stir in the butter until fully combined.
  16. Slowly whisk in the heavy cream and continue stirring until smooth.
  17. Remove from the heat and stir in the sea salt.
  18. Allow the caramel sauce to cool slightly.
  19. Pour or drizzle the caramel sauce over the chilled cheesecake before serving.
  20. Garnish with whipped cream and additional sea salt flakes if desired.

Notes

  • A water bath can help create a smoother cheesecake and reduce cracking.
  • Use a chocolate cookie crust for a chocolate-caramel variation.
  • Add toasted pecans or walnuts to the caramel topping for extra crunch.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze individual slices or the whole cheesecake for up to 2 months.
  • Allow refrigerated slices to sit at room temperature for 15 minutes before serving for the best texture.

Nutrition

Find it online: https://thefamilycooking.com/salted-caramel-cheesecake-2/