Salted Caramel Cheesecake Recipe

Prepare the crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 6 tablespoons of melted butter. Mix until the crumbs are evenly moistened.

Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or a flat glass to press it down evenly.

Bake the crust for 10 minutes. Remove from oven and set aside to cool slightly while you prepare the filling.

Make the filling

In a large mixing bowl, beat 3 packages (8 oz each) of cream cheese at room temperature until smooth and creamy, about 2-3 minutes.

Add 1 cup of granulated sugar and beat until combined. Mix in 1 teaspoon of vanilla extract.

Add 3 large eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Pour the cheesecake batter over the prepared crust and smooth the top.

Bake at 325°F (163°C) for 55-65 minutes or until the center is almost set. Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.

Remove from oven and chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

Make the caramel

In a medium saucepan over medium heat, combine 1 cup of granulated sugar and 1/4 cup of water. Stir gently until the sugar dissolves, then stop stirring and let it cook until it turns an amber color, about 8-10 minutes.

Carefully add 6 tablespoons of unsalted butter and whisk until melted. Then slowly add 1/2 cup of heavy cream, whisking constantly. The mixture will bubble vigorously.

Remove from heat and stir in 1 teaspoon of sea salt. Let the caramel cool slightly before using.

Assemble and serve

Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.

Drizzle the salted caramel sauce generously over the top of the cheesecake. Sprinkle with extra sea salt if desired.

Slice and serve with additional caramel sauce if desired.