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Salted Caramel Cheesecake

Salted Caramel Cheesecake
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Discover the rich, creamy delight of Salted Caramel Cheesecake, a perfect balance of smooth, velvety cheesecake and luscious salted caramel. This indulgent dessert features a crunchy graham cracker crust, silky filling, and homemade salted caramel sauce that blends sweet and salty flavors beautifully. Easy to prepare and customizable, it’s ideal for any occasion from casual family dinners to elegant parties.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract

For the Salted Caramel Sauce

  • 1 cup brown sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt (adjust to taste)

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press evenly into the bottom of a springform pan to create a firm base. Bake at 350°F (175°C) for 8-10 minutes until lightly golden, then let cool completely.
  2. Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing gently but thoroughly after each addition. Stir in vanilla extract, mixing just enough to combine without overmixing.
  3. Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust and spread evenly. Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken, ensuring a creamy center.
  4. Prepare the Salted Caramel Sauce: In a saucepan over medium heat, melt brown sugar with butter, stirring constantly. Slowly whisk in heavy cream and bring to a gentle boil, cooking until thickened. Remove from heat, stir in sea salt to taste, and let cool.
  5. Assemble and Chill: Once the cheesecake has cooled to room temperature, pour half the caramel sauce over the top and spread evenly. Refrigerate for at least 4 hours or overnight. Before serving, drizzle remaining caramel sauce over each slice for a beautiful finish.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth, lump-free batter.
  • Mix gently to avoid air bubbles that may cause cracks during baking.
  • Use a water bath during baking to help the cheesecake stay creamy and crack-free.
  • Allow the cheesecake to cool gradually by leaving the oven door slightly open after baking.
  • Adjust sea salt in the caramel to balance sweetness according to your preference.

Nutrition

Keywords: Salted Caramel Cheesecake, caramel sauce, creamy cheesecake, homemade dessert, easy cheesecake recipe

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