Salted Caramel Cheesecake Recipe
Indulge in our luxurious Salted Caramel Cheesecake, a creamy blend of rich cream cheese and velvety caramel, perfectly set on a buttery graham cracker crust. Topped with a drizzle of decadent salted caramel and a sprinkle of sea salt, this dessert offers a delightful balance of sweet and savory that will leave your taste buds craving more. Each bite is a heavenly experience that promises to satisfy your sweetest desires.
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Ingredients
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Crust
Cheesecake Filling
Salted Caramel Sauce
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined and press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and let cool.
Cheesecake Filling
- 2
Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, sour cream, and vanilla extract, mixing until well blended. Add the eggs one at a time, mixing on low speed until just combined. Pour the filling over the cooled crust.
- 3
Bake the cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Salted Caramel Sauce Preparation
- 4
Make the salted caramel sauce
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Add the butter and stir until melted. Slowly pour in the heavy cream while stirring; the mixture will bubble up. Remove from heat and stir in sea salt. Allow to cool slightly.
Assembly
- 5
Assemble the cheesecake
Once the cheesecake has chilled, pour the salted caramel sauce over the top. Top with whipped cream and sprinkle with sea salt flakes. Slice and serve.
