Salted Caramel Cheesecake Recipe

Prepare the Crust

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

Press into Pan

Press the mixture firmly into the bottom of a 6-inch springform pan to form an even layer. Set aside.

Mix the Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to beat until well combined.

Add Sour Cream and Vanilla

Add the sour cream and vanilla extract to the cream cheese mixture, mixing until smooth.

Incorporate Eggs

Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.

Pour Filling into Crust

Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.

Bake

Preheat the oven to 325°F (160°C). Bake the cheesecake for 45-50 minutes, or until the center is set but slightly jiggly.

Cool

Remove the cheesecake from the oven and let it cool in the pan for 1 hour. Then refrigerate for at least 4 hours or overnight.

Make the Caramel

In a medium saucepan over medium heat, add the granulated sugar. Stir continuously until the sugar has melted and turned a deep amber color.

Add Butter and Cream

Remove from heat and quickly whisk in the unsalted butter until melted. Then, slowly pour in the heavy cream while whisking until smooth.

Add Sea Salt

Stir in the sea salt until fully dissolved.

Cool the Caramel

Let the caramel cool to room temperature before drizzling over the chilled cheesecake.