Salted Caramel Cheesecake (Print Version)
Rich cheesecake blended with creamy salted caramel for a sweet and salty delight.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup melted butter
03 -
1/4 cup granulated sugar
→ Filling
04 -
24 oz cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 tsp vanilla extract
→ Salted Caramel Sauce
08 -
1 cup granulated sugar
09 -
1/4 cup water
10 -
1/2 cup heavy cream
11 -
3 tbsp unsalted butter
12 -
1 tsp sea salt
# Steps to Follow:
01 -
Preheat oven to 350°F. Combine graham cracker crumbs, melted butter, and sugar. Press mixture evenly into bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool.
02 -
Beat softened cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing thoroughly after each. Blend in vanilla extract until incorporated.
03 -
Pour filling over cooled crust. Bake for 55 to 60 minutes until center is nearly set. Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour to prevent cracking.
04 -
In a saucepan over medium heat, combine sugar and water; stir until sugar dissolves. Without stirring, cook until amber color develops. Remove from heat; whisk in heavy cream, butter, and sea salt carefully. Allow to cool slightly.
05 -
Refrigerate cheesecake for minimum 4 hours or overnight. Before serving, drizzle with salted caramel sauce evenly.
# Additional Notes:
01 -
Ensure cream cheese is softened to room temperature for smooth blending.
02 -
Allow caramel sauce to cool slightly before pouring to prevent melting the cheesecake topping.