Salted Caramel Cheesecake Recipe

Preheat the oven to 325°F (163°C).

In a food processor, pulse pecans until finely ground but not pasty.

In a mixing bowl, combine ground pecans, gluten-free graham cracker crumbs, brown sugar, and salt.

Pour in the melted butter and mix until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.

Bake the crust for 10 minutes, then remove and set aside to cool while preparing the filling.

Reduce the oven temperature to 300°F (149°C).

In a large mixing bowl, beat the softened cream cheese using a hand or stand mixer on medium speed until smooth and creamy.

Add the sugar and salt, and continue to beat until fully incorporated and fluffy.

Mix in the sour cream and vanilla extract until smooth.

Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.

Pour the cheesecake batter over the cooled pecan crust and smooth the top using a spatula.

Place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (creating a water bath).

Bake for 55–65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

In a medium heavy-bottomed saucepan over medium heat, combine sugar and water. Stir gently until the sugar dissolves.

Increase heat to medium-high and bring to a boil without stirring. Occasionally swirl the pan gently to ensure even coloring.

Cook until the sugar turns a deep amber color, about 8–10 minutes. Watch closely to prevent burning.

Immediately remove from heat and carefully whisk in the butter. The mixture will bubble vigorously.

Slowly pour in the heavy cream while whisking until smooth. Stir in the salt.

Let the caramel cool slightly before pouring over the chilled cheesecake. Optional: sprinkle with additional sea salt flakes before serving.