Salted Caramel Cheesecake Recipe
NY Style cheesecake with thick swirls of dulce de leche, caramel topping, sea salt, whipped cream & candied walnuts
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Press the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.
Cheesecake Filling Preparation
- 4
Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, continuing to mix until well combined.
- 6
Incorporate Vanilla and Eggs
Beat in the vanilla extract. Then, add the eggs one at a time, mixing well after each addition until the batter is smooth.
- 7
Swirl in Dulce de Leche
Gently fold in the dulce de leche, creating swirls in the batter without fully mixing it in.
- 8
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
Baking and Cooling
- 9
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- 10
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight for best results.
Topping the Cheesecake
- 11
Prepare the Toppings
Before serving, drizzle the caramel sauce over the chilled cheesecake, sprinkle with sea salt, and top with whipped cream and chopped candied walnuts.
