Salted Caramel Cheesecake Recipe
Creamy cheesecake topped with salted caramel.
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Ingredients
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Cheesecake and Caramel
Method
Preparation
- 1
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add the sour cream and vanilla extract, and mix until combined. Beat in the eggs one at a time, mixing just until incorporated. Do not overmix.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 4
Make the Salted Caramel Sauce
In a saucepan over medium heat, combine the brown sugar, heavy cream, and sea salt. Stir until the sugar is dissolved and the mixture comes to a simmer. Allow it to simmer for about 5 minutes until it thickens slightly. Remove from heat and let it cool slightly.
- 5
Assemble the Cheesecake
Once the cheesecake has chilled, pour the salted caramel sauce over the top, allowing it to drip down the sides. Optionally, sprinkle a little extra sea salt on top for garnish. Slice and serve.