Description
A delightful dessert that combines the rich creaminess of cheesecake with the sweet and salty goodness of caramel, perfect for celebrations or weekend treats.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 24 oz cream cheese, softened
- 1 cup sugar (for the cheesecake)
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sugar (for caramel)
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tbsp butter
- 1 tsp sea salt
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let it cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one by one, beating well after each addition. Mix in the vanilla extract.
- Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. After baking, turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- In a saucepan, heat the sugar and water over medium heat until the sugar dissolves. Continue cooking without stirring until the mixture turns a deep amber color. Remove from heat and carefully whisk in the heavy cream, butter, and sea salt. Let it cool slightly.
- Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, pour the salted caramel sauce over the top.
Notes
Make sure cream cheese is at room temperature for easy mixing. Use a quality caramel sauce for the best flavor. Allow the cheesecake to cool slowly in the oven to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, salted caramel