Salted Caramel Cheesecake
Salted caramel cheesecake. I almost feel like I don’t have to write anything else….if you need to be talked into eating cheesecake, you’re someone who needs cheesecake the very most. Especially this gorgeously rich salted caramel cheesecake. Each bite is perfection. Sweet, salty, and outrageously creamy, this cheesecake needs nothing else. You might have to take a nap after eating a slice, but it will be worth it.
This recipe is specifically for salted caramel cheesecake, but it would be lovely with a berry topping or chocolate marbled in or even plain. This is my go-to cheesecake recipe, but I couldn’t resist jazzing it up a bit. Just for you.
I recommend leaving out the cream cheese for at least three hours, and the eggs for one hour. Room temperature ingredients will give you a much creamier cheesecake. If you need a few more pointers on caramel, you can find them in my earlier post about salted caramel sauce. Enjoy!
For the cheesecake:
- 14 graham crackers
- 1/3 cupbutter, melted
- 5 8 oz blocks of cream cheese, softened to room temperature
- 1 cup sugar
- 1/3 cup sour cream
- 3 eggs
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
For the salted caramel sauce:
- 2 cups sugar
- 1/2 cup water
- 1 1/3 cup heavy cream
- 6 tablespoons unsalted butter
- 2 teaspoons vanilla
- 1 tablespoon salt
Preheat your oven to 350 F and grease your springform pan. Begin making your crust by sealing your graham crackers in a Ziploc bag and smashing them against a countertop to create crumbs. Mix the crumbs in a large bowl with the melted butter, and press into the bottom of your springform pan to make the crust. Bake for 8-10 minutes or until golden. Set aside until needed.
Cream the softened cream cheese and sugar together until fully mixed. Add the sour cream, eggs, vanilla, and lemon juice, and mix until just combined. Pour the batter into your prepared crust, place on a large baking sheet, and place in the oven. Fill the baking sheet with water to ensure that there will be no cracks. Check on your cake periodically to make sure there’s always water.
Bake at 350 F for 60-70 minutes, or until lightly set. Chill for 1-8 hours.
While your cheesecake is baking and chilling, go ahead and make your caramel sauce. Begin by measuring everything and getting it ready. Next, find a large saucepan (larger than you think you’ll need), and mix the sugar and water well. Cook at medium heat until the sugar has dissolved and the mixture begins to bubble. Turn the heat to high and stop stirring. Watch for an amber color, which may take from 5-10 minutes. But DO NOT WALK AWAY.
When it’s reached a nice amber color (don’t worry; there’s a spectrum in which you’ll be safe), remove the saucepan from the heat, slowly add the cream, and keep whisking. (I’d recommend wearing an oven mitt on your stirring hand.)
Once the mixture has reached a nice consistency and the cream is mixed in, add the butter, vanilla, and salt. Pour into a glass bowl or jar to chill. The caramel will thicken as it cools. Taste your salted caramel sauce once cool, and add more salt if needed.
Once you’ve allowed the caramel sauce to cool, carefully drizzle it over your cheesecake and finish it with a sprinkle of flaky salt. Enjoy!