Salt Carame Cheesecake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C).

Mix Crust Ingredients

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Press into Pan

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 until golden brown. Remove and let cool.

Blend Cream Cheese

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add Sugar and Sour Cream

Gradually add the granulated sugar and sour cream, mixing until fully incorporated.

Add Eggs

Add the eggs one at a time, mixing on low speed after each addition until just combined.

Add Vanilla and Salt

Stir in the vanilla extract and salt until smooth.

Pour into Crust

Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.

Bake the Cheesecake

Bake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.

Chill

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

Make Caramel

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

Add Butter

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

Add Heavy Cream

Slowly pour in the heavy cream while stirring constantly. Be cautious, as the mixture will bubble up.

Add Sea Salt

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

Drizzle over Cheesecake

Once the cheesecake is fully chilled, drizzle the salted caramel over the top before serving.