Salt Caramel Cheesecake Recipe

Prepare the Crust

Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove and let cool.

Make the Cheesecake Filling

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

Add sour cream and vanilla extract, mixing until smooth. Add eggs one at a time, mixing slowly after each addition until just combined.

Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan lightly on the counter to remove any air bubbles.

Bake in the preheated oven at 325°F (160°C) for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

Prepare the Salt Caramel Sauce

In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.

Once the sugar has melted, carefully add the unsalted butter and stir until melted and combined.

Slowly drizzle in the heavy cream while stirring continuously, allowing the mixture to bubble up slightly. Stir until smooth.

Remove from heat and stir in the sea salt. Let the caramel sauce cool slightly before using.

Serve the Cheesecake

Once the cheesecake is chilled, top with whipped cream and drizzle generously with the prepared salt caramel sauce.

Sprinkle with sea salt flakes for an extra touch of flavor. Slice, serve, and enjoy!