Description
This decadent Salted Caramel Cheesecake features a buttery graham cracker crust, creamy smooth cheesecake filling, and a luscious homemade salted caramel topping. Perfectly balanced sweet and salty flavors make it an irresistible dessert for any occasion.
Ingredients
Scale
Crust
- 200 g graham crackers or digestive biscuits (crushed)
- 100 g melted butter
- 2 tbsp sugar
Cheesecake Filling
- 600 g cream cheese (softened)
- ¾ cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
Salted Caramel Topping
- 1 cup granulated sugar
- 6 tbsp butter
- ½ cup heavy cream
- 1 tsp sea salt
Instructions
- Prepare the crust: Preheat oven to 170°C (340°F). Combine crushed graham crackers, sugar, and melted butter, then press the mixture evenly into the bottom of a springform pan. Bake for 10 minutes, then remove and allow to cool completely.
- Make the cheesecake filling: In a large bowl, beat softened cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
- Add eggs: Incorporate eggs one at a time, gently mixing after each addition to maintain a smooth texture without overbeating.
- Add remaining ingredients: Mix in sour cream, vanilla extract, and cornstarch until the filling is fully combined and silky in consistency.
- Bake the cheesecake: Pour the filling evenly over the cooled crust. Bake in the preheated oven for 45 to 55 minutes, until the center is slightly jiggly but set around the edges.
- Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly open for gradual cooling. Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or preferably overnight to firm up and develop flavor.
- Prepare salted caramel: In a saucepan over medium heat, melt the granulated sugar without stirring until it turns an amber color. Remove from heat and carefully add butter, stirring until melted. Slowly pour in the heavy cream while stirring continuously until smooth. Stir in sea salt and allow the caramel to cool to room temperature.
- Top the cheesecake: Spread the cooled salted caramel sauce evenly over the chilled cheesecake surface.
- Slice and serve: Cut the cheesecake into 10 slices and enjoy the rich combination of creamy cheesecake and salted caramel.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Do not overmix after adding eggs to prevent cracking during baking.
- Cooling the cheesecake gradually in the oven helps prevent cracks.
- The salted caramel can be made ahead and stored in the refrigerator; gently warm before spreading if it thickens too much.
- For best results, use a springform pan and line it with parchment paper if desired for easier removal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Caramel Cheesecake, Cheesecake recipe, Caramel dessert, Cream cheese dessert, Holiday dessert
