Salted Caramel Cheesecake
This decadent salted caramel cheesecake features a buttery graham cracker crust, creamy cheesecake filling, and a rich, sweet, and salty caramel topping. Perfect for any occasion!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric Mixer
- Medium saucepan
- Roasting pan
- Wire Rack
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cup Granulated sugar
- 6 tablespoons Unsalted butter, melted
Filling Ingredients
- 3 8-ounce packages Cream cheese, softened
- 1.75 cups Granulated sugar
- 0.25 cup Sour cream
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 4 Large eggs
Topping Ingredients
- 1 cup Granulated sugar
- 0.25 cup Water
- 0.5 cup Heavy cream
- 4 tablespoons Unsalted butter cut into pieces
- 0.5 teaspoon Sea salt
Instructions
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes.
- Beat cream cheese and sugar until smooth. Beat in sour cream, vanilla, and salt. Add eggs one at a time, mixing well after each addition.
- Pour filling over cooled crust.
- Place springform pan in a larger roasting pan; pour boiling water halfway up the sides. Bake for 50-60 minutes, or until set around edges but the center is slightly jiggly.
- Turn off oven; leave cheesecake in oven with door ajar for 1 hour. Cool completely, then refrigerate for at least 4 hours.
- For the caramel: Combine sugar and water in a saucepan. Cook, swirling occasionally, until deep amber. Carefully pour in heavy cream (it will bubble); whisk until smooth. Remove from heat; stir in butter and salt.
- Pour caramel over chilled cheesecake. Refrigerate for at least 30 minutes before serving.
Notes
For a richer caramel, use brown sugar instead of granulated sugar. You can also add a pinch of cinnamon to the crust for extra warmth.