Salted Caramel Cheesecake
This Salted Caramel Cheesecake is something you just have to try. The creamiest and most delicious cheesecake I've ever made.
Servings: 10 servings
Calories: 653kcal
Ingredients
- 1 cup crushed graham crackers
- 6 tbsp unsalted melted butter
Filling:
- 24 ounces softened cream cheese
- 1 cup sugar
- 1 cup sour cream
- 3 eggs
- 1 tsp vanilla extract
Salted Caramel:
- 1 cup sugar
- 4 tbsp salted butter
- 3/4 cup heavy cream
- 1/2 tsp salt or to taste
Instructions
- Preheat oven to 325 F.
- Wrap an 8-inch springform pan with aluminum foil, Set aside.
- Add melted butter to the graham cookie crumbs and press onto the bottom of an 8-in. springform pan, Set aside.
- For filling, beat the softened cream cheese until smooth.
- Add sugar, sour cream, and vanilla and mix until well incorporated.
- Add the eggs one at a time and mix until incorporated, do not over mix.
- Pour the filling over the crust.
- To prepare the water bath, place the 8-inch springform pan into a larger baking dish and pour in some boiling water, about 1 inch of water.
- Place the cheesecake in the prepared water bath in the oven and let it bake for 10 minutes.
- Ten minutes later reduce the heat to 300 F and let it bake for an additional 1 hour and 15 minutes.
- Turn the oven off and let it sit in the oven for 30 minutes.
- Open the oven doors slightly and let it sit for an additional 10 minutes.
- Carefully remove cheesecake from water bath and run a knife along the sides
- Let the cheesecake cool at room temperature for about 1 hour and then place it in the fridge for a minimum of 4 hours.
- To make the caramel sauce, cook the sugar over medium heat in a saucepan until the sugar dissolves.
- Once the sugar dissolves, keep a close eye on it, sugar burns quickly.
- Once it turns into a copper color, add the butter and whisk until the butter melts completely.
- Stir in the heavy cream slowly and mix until well incorporated.
- Cook for an additional minute.
- Remove from the stove and stir in the salt.
- Transfer the caramel to a heatproof container.
- Pour the cooled caramel all over the cheesecake and sprinkle some coarse salt over the caramel.
- Serve cold and enjoy!
Video
Nutrition
Calories: 653kcal | Carbohydrates: 50g | Protein: 7g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 190mg | Sodium: 479mg | Potassium: 173mg | Sugar: 44g | Vitamin A: 1745IU | Vitamin C: 0.3mg | Calcium: 121mg | Iron: 0.9mg