Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 4 packages (32 oz) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon sea salt (adjust to taste)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (163°C).
2. Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even crust.
- Bake the crust for 10 minutes, then set it aside to cool.
3. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, continue beating until well combined.
- Add eggs one at a time, mixing well after each addition.
- Finally, mix in the sour cream until smooth.
- Pour the cheesecake batter over the cooled crust.
4. Bake the Cheesecake:
- Bake in the preheated oven for about 55-60 minutes or until the center is set.
- Allow the cheesecake to cool in the oven with the door ajar for about an hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
5. Prepare the Salted Caramel Sauce:
- In a medium saucepan, combine sugar and water over medium-high heat. Stir until the sugar dissolves.
- Allow the mixture to boil without stirring until it reaches a deep amber color. Be careful not to burn it.
- Remove the saucepan from heat and carefully whisk in the heavy cream. Be cautious, as the mixture will bubble.
- Stir in the butter until smooth, then add salt to taste.
- Let the caramel sauce cool for a few minutes.
6. Finish and Serve:
- Pour the salted caramel sauce over the chilled cheesecake.
- Use a knife to loosen the edges of the cheesecake from the springform pan before removing the sides.
- Slice and serve the delicious Salted Caramel Cheesecake. Enjoy!
This decadent dessert is sure to be a hit with anyone who loves the combination of creamy cheesecake and rich salted caramel.
Salted Caramel Cheesecake
10-12
servings15
minutes40
minutesIngredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar
For the Cheesecake Filling:
4 packages (32 oz) cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
For the Salted Caramel Sauce:
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon sea salt (adjust to taste)
Directions
- Preheat Oven: Preheat your oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even crust.
- Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat cream cheese until smooth.
- Add sugar and vanilla extract; mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream until smooth.
- Pour the cheesecake batter over the cooled crust.
- Bake in the preheated oven for 55-60 minutes or until the center is set.
- Allow the cheesecake to cool in the oven with the door ajar for about an hour.
- Refrigerate for at least 4 hours or overnight.
- In a saucepan, combine sugar and water over medium-high heat, stirring until sugar dissolves.
- Let it boil until it reaches a deep amber color.
- Remove from heat and whisk in heavy cream, then stir in butter until smooth.
- Add salt to taste and let the caramel sauce cool for a few minutes.
- Pour the salted caramel sauce over the chilled cheesecake.
- Loosen the edges with a knife before removing the sides of the springform pan.
- Slice and serve. Enjoy the decadent goodness!
Notes
- When making the caramel sauce, be cautious as the mixture will be hot and might bubble.
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