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Salted Caramel Cheesecake

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A rich and decadent Salted Caramel Cheesecake with a buttery graham cracker crust and a drizzle of salted caramel on top.

Ingredients

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  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 4 (8-ounce) packages cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup salted caramel sauce
  • Sea salt for garnish

Instructions

  1. Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs and melted butter until well combined, then press firmly into the bottom of a springform pan to form a sturdy crust.
  2. Beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain.
  3. Mix in the vanilla extract, blending until integrated into the creamy mixture.
  4. Add the eggs one at a time, mixing well after each addition, so that each egg is fully combined before adding the next.
  5. Fold in the sour cream and half of the salted caramel sauce, allowing the mixture to embrace the luscious flavor.
  6. Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula for an even bake.
  7. Place in the oven and bake for about 1 hour or until the center is just set and a gentle jiggle remains in the middle.
  8. Remove from the oven and let the cheesecake cool to room temperature on a wire rack.
  9. Drizzle the remaining salted caramel sauce over the top and sprinkle with a touch of sea salt for that perfect finish.
  10. Refrigerate for at least 4 hours before serving, letting the cheesecake firm up and the flavors mingle beautifully.

Notes

Serve with whipped cream or vanilla ice cream. Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutrition

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

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