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Salted Caramel Cheesecake

Salted Caramel Cheesecake

This decadent salted caramel cheesecake boasts a buttery graham cracker crust, creamy cheesecake filling, and a rich salted caramel topping. Perfect for special occasions or a sweet treat.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham cracker crumbs (150g)
  • 0.25 cups Granulated sugar (50g)
  • 6 tablespoons Unsalted butter, melted (90g)
Cheesecake Filling Ingredients
  • 3 packages (8 ounces each) Cream cheese, softened (24 ounces total)
  • 1.75 cups Granulated sugar (350g)
  • 0.25 cups Sour cream (60ml)
  • 2 teaspoons Vanilla extract
  • 0.25 teaspoon Salt
  • 4 Large eggs
Salted Caramel Topping Ingredients
  • 1 cup Granulated sugar (200g)
  • 0.25 cups Water (60ml)
  • 0.5 cups Heavy cream (120ml)
  • 4 tablespoons Unsalted butter, cut into pieces (2 ounces)
  • 0.25 teaspoon Sea salt

Equipment

  • 9-inch springform pan
  • Medium bowl
  • Large Bowl
  • Medium saucepan
  • Mixer (handheld or stand)
  • Roasting pan

Method
 

Instructions
  1. 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.
  2. 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.
  3. In a saucepan, combine sugar and water. Cook, swirling occasionally, until a deep amber color. Carefully pour in heavy cream (it will bubble). Whisk until smooth.
  4. Remove from heat; stir in butter and sea salt. Let cool slightly.
  5. Pour cheesecake filling over the cooled crust. Pour cooled caramel sauce over the top; swirl gently if desired.
  6. Place springform pan in a larger roasting pan; pour hot water halfway up the sides. Bake for 50-60 minutes, or until set around edges but slightly jiggly in the center.
  7. Turn off oven; leave cheesecake in oven with door ajar for 1 hour. Cool completely, then refrigerate for at least 4 hours before serving.

Notes

For a richer caramel flavor, use brown sugar instead of white sugar in the caramel sauce. You can also add chopped nuts to the crust for added texture.