Cheese Cake With Caramel Sauce Recipe

Cheesecake Preparation

1. 1

   Prepare the crust

   Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and salt until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Remove from oven and let cool.

2. 2

   Make the filling

   In a large mixing bowl, beat the cream cheese with the granulated sugar until smooth. Add the sour cream and vanilla extract, and mix until well combined. Add the eggs one at a time, mixing well after each addition.

3. 3

   Combine and bake

   Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

4. 4

   Cool and refrigerate

   Remove the cheesecake from the oven and let it cool to room temperature. Once cool, cover and refrigerate for at least 4 hours or overnight.

5. 5

   Prepare the caramel sauce

   In a small saucepan, combine 1 cup of granulated sugar with 6 tbsp of butter and 1/2 cup of heavy cream. Cook over medium heat, stirring until the sugar is dissolved. Increase heat and boil for 5-7 minutes until it turns a golden brown. Remove from heat and let cool slightly.

6. 6

   Serve

   Once the cheesecake is chilled, remove it from the springform pan. Drizzle the caramel sauce over the top and serve slices chilled.