Description
This Salted Caramel Cheesecake recipe features a creamy, smooth cheesecake nestled on a buttery graham cracker crust, topped with a luscious homemade salted caramel sauce. Perfectly balanced with sweet and salty flavors, it’s an indulgent dessert ideal for any special occasion.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ teaspoon salt
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon sea salt (or to taste)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a springform pan to create an even crust. Bake the crust for about 10 minutes, then remove and let it cool completely.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the granulated sugar, continuing to beat until the mixture is thick and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth texture. Scrape the sides of the bowl as needed to incorporate all ingredients evenly. Stir in the vanilla extract, sour cream, and salt until well combined and silky smooth.
- Assemble and Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top evenly. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center remains slightly jiggly when gently shaken. After baking, turn off the oven and crack the oven door open, allowing the cheesecake to cool gradually inside the oven for about one hour to prevent cracking.
- Chill the Cheesecake: Once cooled to room temperature in the oven, transfer the cheesecake to the refrigerator. Chill the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop its creamy texture.
- Prepare the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar by stirring constantly until it reaches a deep amber caramel color. Carefully add the cut pieces of unsalted butter, stirring continuously until melted and incorporated. Slowly pour in the heavy cream while stirring; the mixture will bubble vigorously, so be cautious. Remove from heat and stir in the sea salt to taste. Allow the caramel sauce to cool slightly before using.
- Top the Cheesecake: Once the cheesecake is thoroughly chilled, pour the salted caramel sauce evenly over the top surface. Optionally, drizzle extra caramel sauce for a decorative finish.
- Serve: Run a knife gently around the edges of the springform pan to loosen the cheesecake before releasing the sides. Slice the cheesecake into portions and serve chilled for the best flavor and texture experience.
Notes
- Be sure to use full-fat cream cheese for the best texture and flavor.
- To prevent cracks, avoid overbaking the cheesecake; the center should remain slightly jiggly when done.
- Letting the cheesecake cool gradually in the oven helps minimize cracks.
- Use a water bath if desired to ensure even baking and reduce cracking.
- The salted caramel sauce can be stored in the refrigerator for up to one week and gently reheated before serving.
- For easier slicing, dip the knife in hot water and wipe it clean between cuts.
