Rich Salted Caramel Cheesecake: A Decadent Delight (Print Version)

Salted Caramel Cheesecake: Master this rich, decadent dessert. Its surprisingly simple to bake at home! Your guests will love this creamy treat.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Ingredients

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tbsp unsalted butter, melted

→ Cheesecake Filling

04 - 3 (8 oz) blocks full-fat cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - ½ cup sour cream, room temperature
07 - 1 tsp vanilla extract
08 - 3 large eggs, room temperature

→ Salted Caramel

09 - 1 cup granulated sugar
10 - ¼ cup water
11 - 6 tbsp unsalted butter, softened and cut into cubes
12 - ½ cup heavy cream, warmed
13 - ½ tsp sea salt, plus extra for sprinkling

# Instructions:

01 - First things first, preheat your oven to 350°F (175°C). Then, in a medium bowl, combine the graham cracker crumbs, a couple tablespoons of sugar, and that melted butter. Mix it all up until it looks like wet sand, hon. Press this mixture firmly into the bottom of a 9-inch springform pan. I usually use the back of a spoon, or sometimes my hands get messy, but it works! Pop that crust into the oven for about 8-10 minutes until it's slightly golden. This little bake helps it set, trust me.
02 - While the crust is chilling a bit, lower your oven to 325°F (160°C). In a large bowl, beat the softened cream cheese with the remaining sugar until it’s super smooth and creamy. Seriously, no lumps allowed! Then, beat in the sour cream and vanilla extract. This is where the magic starts to happen. Add the eggs one at a time, mixing just until combined after each. Don't overmix, though, or you'll incorporate too much air, and we don't want cracks in our beautiful Salted Caramel Cheesecake. Oops, I learned that the hard way!
03 - Pour the creamy filling over your pre-baked crust. Now, for the water bath! Wrap the outside of your springform pan tightly with heavy-duty aluminum foil. Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly. This low and slow bake, with the steam from the water bath, is key for a super creamy, crack-free Salted Caramel Cheesecake, I swear.
04 - Once baked, turn off the oven and prop the door open slightly, letting the cheesecake cool in the oven for about an hour. This gradual cooling prevents those dreaded cracks. After that, remove it from the water bath, take off the foil, and let it cool completely on a wire rack at room temperature. Once it's totally cool, cover it loosely with plastic wrap and chill it in the fridge for at least 4 hours, or even better, overnight. Patience is a virtue here for the best Salted Caramel Cheesecake experience.
05 - In a saucepan, combine a cup of sugar and about a quarter cup of water. Cook over medium heat without stirring, just swirling the pan occasionally, until it turns a deep amber color. This takes patience, don't walk away! Once it's amber, take it off the heat and carefully whisk in the softened butter until melted. Then, slowly pour in the warm heavy cream, whisking constantly. Be super careful, it will bubble up like crazy! Stir in a good pinch of sea salt. Let it cool completely until it's thick enough to pour over your Salted Caramel Cheesecake.
06 - Once your cheesecake is perfectly chilled and your salted caramel is cool and pourable, gently run a thin knife around the edge of the springform pan before releasing the sides. Pour that gorgeous salted caramel over the top, letting some artfully drizzle down the sides. Sprinkle a little extra flaky sea salt on top for that beautiful contrast and flavor pop. Slice into generous wedges and serve! This Salted Caramel Cheesecake is honestly a masterpiece, and every bite is pure joy.

# Notes:

01 - Always use room temperature ingredients for a smooth, lump-free cheesecake batter - I learned this the hard way!
02 - Don't overmix the cheesecake filling once the eggs are added; it incorporates too much air and can lead to cracks.
03 - The water bath is your best friend for a creamy, crack-free Salted Caramel Cheesecake; it’s a non-negotiable step for me.
04 - For the best flavor, don't rush the cooling and chilling process - an overnight chill makes all the difference.

# Equipment Needed:

01 - 9-inch springform pan
02 - large roasting pan
03 - mixing bowls
04 - whisk
05 - electric mixer
06 - saucepan
07 - wire rack

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 8g

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