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Salted Caramel Cheesecake

Salted Caramel Cheesecake
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Salted Caramel Cheesecake is the perfect dessert that combines rich, creamy cheesecake with luscious salted caramel sauce, offering a harmonious balance of sweet and salty flavors. With a buttery graham cracker crust, smooth filling, and gooey caramel topping, this crowd-pleasing treat is both indulgent and simple to prepare, ideal for any occasion.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

Cheesecake Filling

  • 24 ounces (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract

Salted Caramel Sauce

  • 1 cup packed brown sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt (adjust to taste)

Instructions

  1. Prepare the Crust: Begin by crushing graham crackers finely and mixing them with melted butter and a pinch of granulated sugar. Press this mixture firmly into the base of a 9-inch springform pan, creating an even layer that will crisp up beautifully once baked.
  2. Make the Cheesecake Filling: Beat the softened cream cheese until smooth and fluffy. Gradually add granulated sugar, eggs one at a time, and vanilla extract while mixing until the batter is well combined and free of lumps for a silky texture.
  3. Bake the Cheesecake: Pour the batter over the prepared crust. Place the pan in a preheated oven at 325°F (160°C) and bake for 50-60 minutes, or until the edges are set and the center slightly jiggles. Avoid overbaking to keep the cheesecake moist and creamy.
  4. Prepare the Salted Caramel Sauce: While the cheesecake cools, melt brown sugar and butter together in a saucepan over medium heat until bubbling. Stir in heavy cream and sea salt, then simmer until thickened to a luscious sauce consistency.
  5. Assemble and Chill: After the cheesecake has cooled to room temperature, pour or drizzle the salted caramel sauce generously over the top. Refrigerate the cheesecake for at least 4 hours to allow flavors to meld and the dessert to firm up perfectly.

Notes

  • Use room temperature cream cheese and eggs for a smooth and lump-free batter.
  • Bake the cheesecake in a water bath to prevent cracks and ensure even cooking.
  • Cook the caramel sauce slowly to avoid burning and develop deep flavor.
  • Allow the cheesecake to cool completely before adding the caramel topping to prevent it from melting.
  • Run a hot knife along the edges before slicing to get clean, neat pieces.

Nutrition

Keywords: Salted Caramel Cheesecake, Cheesecake, Dessert, Salted Caramel, Cream Cheese Dessert, Gluten Free Cheesecake

Find it online: https://marygourmet.com/salted-caramel-cheesecake/