Salted Caramel Cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the sweet and slightly salty flavor of caramel. Here’s a simple recipe to make it:
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
For the salted caramel sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/2 cup heavy cream
- 1 tsp sea salt (or to taste)
Instructions:
1. Make the crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan, making sure it is evenly spread and packed.
- Bake for 8-10 minutes, then let it cool while you prepare the filling.
2. Prepare the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
- Add sugar and vanilla extract, and beat until combined.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream until smooth.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
3. Bake the cheesecake:
- Bake the cheesecake at 325°F for about 55-65 minutes, or until the center is set and the edges are lightly browned. The center should slightly jiggle when you move the pan.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Afterward, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
4. Make the salted caramel sauce:
- In a medium saucepan, melt butter over medium heat.
- Add brown sugar and stir to combine. Bring the mixture to a boil and let it cook for about 3-4 minutes.
- Slowly add the heavy cream (it will bubble up) and stir until smooth. Cook for another 1-2 minutes.
- Remove from heat and stir in the sea salt.
- Let the caramel cool to room temperature before drizzling over the cheesecake.
5. Serve:
- Once the cheesecake is fully chilled, remove it from the springform pan.
- Drizzle the salted caramel sauce generously over the top of the cheesecake just before serving.
- You can garnish with additional sea salt flakes or crushed nuts for extra flavor and texture.
Enjoy your delicious Salted Caramel Cheesecake!
