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Best Salted Caramel Cheesecake

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A rich and creamy salted caramel cheesecake with a buttery graham cracker crust, silky smooth cream cheese filling, and a luscious homemade salted caramel topping. Perfect for special occasions or indulgent dessert cravings.

Ingredients

  • 2 cups (200g) graham cracker crumbs
  • 1/2 cup (115g) unsalted butter, melted
  • 1 tbsp sugar
  • 3 (8 oz each) blocks cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60ml) heavy cream
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tbsp (90g) unsalted butter (for caramel)
  • 1/2 cup (120ml) heavy cream (for caramel)
  • 1 tsp sea salt (adjust to taste)

Instructions

  1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then let it cool.
  3. In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until well combined.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated.
  5. Pour the batter over the cooled crust. Wrap the bottom of the pan in foil and place it in a larger baking dish filled with about 1 inch of hot water (water bath).
  6. Bake for 60-70 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  7. Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
  8. To make the caramel, heat sugar in a saucepan over medium heat until melted and amber-colored. Add butter and stir until melted.
  9. Slowly add heavy cream (be careful, it will bubble) and whisk until smooth. Stir in sea salt.
  10. Let the caramel cool slightly, then pour over the chilled cheesecake. Refrigerate until ready to serve.

Notes

  • Use full-fat cream cheese and sour cream for best texture and flavor.
  • Don’t overmix the batter to avoid incorporating too much air, which can cause cracks.
  • The water bath helps ensure even baking and prevents cracking.
  • Caramel can be made in advance and stored in the refrigerator.
  • Adjust the amount of salt in the caramel to your taste preference.

Nutrition

Find it online: https://yumfamilyrecipes.com/best-salted-caramel-cheesecake/