Description
A rich and indulgent salted caramel cheesecake with a buttery crust, creamy cheesecake filling, and a luscious salted caramel topping—perfect for special occasions.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
- 500g cream cheese, softened
- 3/4 cup granulated sugar
- 3 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup caramel sauce
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 160°C (325°F) and grease a springform pan.
- Mix graham cracker crumbs, melted butter, and sugar. Press into the base of the pan.
- Bake crust for 10 minutes and let cool.
- In a bowl, beat cream cheese until smooth.
- Add sugar and mix until combined.
- Add eggs one at a time, mixing gently.
- Stir in heavy cream, sour cream, and vanilla extract.
- Pour filling over the crust.
- Bake for 50-60 minutes until set with a slight jiggle in the center.
- Turn off oven and let cheesecake cool inside with the door slightly open.
- Refrigerate for at least 4 hours or overnight.
- Top with caramel sauce and sprinkle with sea salt before serving.
Notes
- Do not overmix batter to prevent cracks.
- Bake in a water bath for a smoother texture (optional).
- Use high-quality caramel for best flavor.
- Chill overnight for best results.
- Store in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American