Description
A smooth and creamy cheesecake with a rich salted caramel topping, balanced by a crunchy graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup granulated sugar (for caramel)
- 6 tbsp unsalted butter (for caramel)
- ½ cup heavy cream
- Pinch of salt
- Flaky sea salt, for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- Combine the crust ingredients in a bowl and compact into a 9-inch springform pan.
- Bake the crust for 10 minutes and let it cool.
- For the filling, beat cream cheese and sugar until smooth, then incorporate sour cream and vanilla.
- Add eggs one at a time, mixing gently.
- To make caramel, heat granulated sugar over medium heat until amber, then stir in butter, cream, and salt.
- Pour half the cheesecake batter into the crust, drizzle in caramel, swirl gently, then top with remaining batter.
- Create a water bath and bake for 55–65 minutes until set with a slight jiggle.
- Cool in the oven for 1 hour, then chill overnight in the refrigerator.
- Garnish with extra caramel and a sprinkle of flaky sea salt before serving.
Notes
This cheesecake can be made a day in advance. Flavor improves as it chills overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 90mg