Salted Caramel Cheesecake Recipe
Made with salted caramel sauce.
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a mixing bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from oven and let cool.
Cheesecake Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add granulated sugar and mix until well combined.
- 4
Add Remaining Ingredients
Add sour cream, vanilla extract, and salted caramel sauce to the cream cheese mixture. Mix until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just blended. Do not overmix.
- 6
Pour into Crust
Carefully pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 7
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 60-70 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
Topping Preparation
- 8
Add Topping
Once the cheesecake is completely cooled, drizzle the top with additional salted caramel sauce and sprinkle sea salt over it.
- 9
Chill
Cover the cheesecake and refrigerate for at least 4 hours or overnight for best results.