Salted Caramel Cheesecake
This cheesecake pairs a dense, creamy filling with a generous pour of salted caramel sauce that balances the richness of the cream cheese with a hint of salt. The graham cracker crust comes together quickly, and the whole cake bakes in a water bath for an even, crack-free result — budget about 90 minutes of baking plus overnight chilling.
Equipment
- Springform pan
- Mixing Bowls
- Electric Mixer
- Saucepan
- Spatula
- Oven
Ingredients
For the Crust:
- 1.5 cups graham cracker crumbs
- ½ stick unsalted butter melted
- 2 tablespoons sugar
For the Filling:
- 24 ounces cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Salted Caramel Topping:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cut into pieces
- 0.5 cup heavy cream
- 1 teaspoon sea salt preferably flaky
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden. Let cool.
Make the Filling:
- In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
- Add the eggs one at a time, blending well after each addition. Mix in the vanilla extract and sour cream until the batter is smooth and fully combined.
- Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Bake the Cheesecake:
- Place the cheesecake in the oven and bake for 60 minutes, or until the center is set but still slightly wobbly.
Prepare the Salted Caramel:
- In a medium saucepan over medium heat, cook the granulated sugar while constantly stirring until it is completely melted and turns a deep amber color.
- Immediately add the butter, stirring until fully combined and melted.
- Slowly drizzle in the heavy cream while stirring. Be cautious, as the mixture will bubble vigorously. Once mixed, remove from heat and stir in sea salt.
- Allow the caramel to cool before pouring over the top of the cooled cheesecake. Spread gently to evenly cover the surface.
Optional: Chill Before Serving:
- Refrigerate the cheesecake for at least 4 hours or overnight to ensure firm slices when serving.
Notes
Tammy’s Tips:
- For an added depth of flavor, consider using a blend of graham cracker and digestive biscuits for the crust.
- Ensure the cream cheese is at room temperature for a smoother filling.
- If you're short on time, use store-bought caramel sauce and sprinkle with sea salt.
Nutrition
Calories: 553kcalCarbohydrates: 48gProtein: 7gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 151mgSodium: 469mgPotassium: 148mgFiber: 0.4gSugar: 41gVitamin A: 1387IUVitamin C: 0.2mgCalcium: 100mgIron: 1mg
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