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Salted Caramel Cheesecake

Indulge in a creamy and luxurious salted caramel cheesecake, featuring a crunchy graham cracker crust and a delightful salted caramel drizzle.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 1 cup sugar
  • 2 packages (8 oz) cream cheese, softened
  • 1 cup sour cream Greek yogurt can be used as a substitute.
  • 1 teaspoon vanilla extract
  • 4 large eggs Avoid overbeating.
  • 1 cup salted caramel sauce
  • Sea salt for garnish

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs and melted butter until well mixed. Press into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then cool.
Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar while mixing until combined.
  2. Mix in sour cream and vanilla extract until just blended.
  3. Add eggs one at a time, mixing gently after each addition to maintain a smooth mixture.
  4. Pour in the salted caramel sauce and gently fold it into the mixture using a spatula.
Baking
  1. Pour the cheesecake filling over the cooled crust and spread evenly. Bake for about 60 minutes, or until the center is set but slightly jiggly.
  2. Turn off the oven, crack the door open, and let the cheesecake cool for an hour.
Chill and Serve
  1. Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
  2. When ready to serve, garnish with extra salted caramel and a sprinkle of sea salt.

Notes

Store leftovers in an airtight container for up to a week. For freezing, wrap tightly in plastic wrap and aluminum foil for up to two months.