Creamy Salted Caramel Cheesecake
This indulgent salted caramel cheesecake is rich, velvety smooth, and topped with a layer of homemade caramel sauce and flaky sea salt.
Ingredients
Salted Caramel Sauce
- 1 cup Granulated sugar
- ¼ cup Water plus 2 tbsp
- 1 tablespoon Corn syrup
- ⅔ cup Heavy cream
- 2 ½ tablespoon Butter unsalted
- ½ teaspoon Vanilla extract
- ½ teaspoon Salt
Crust
- 2 cups Graham crackers crumbs
- ½ cup Butter melted, unsalted
- 1 tablespoon Granulated sugar
Filling
- 24 oz Cream cheese room temp
- 2 teaspoon Vanilla extract
- 1 cup Granulated sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ cup Sour cream
- ⅓ cup Caramel sauce room temp
- 4 Eggs
- 2 tablespoon Cornstarch
Assembly
- ⅓ cup Caramel sauce room temp
- ½ teaspoon Flakey salt add as much as you like
Instructions
- Make the Caramel Sauce: Prepare the homemade salted caramel sauce following your preferred recipe, and let it cool to room temperature.
- Prep the Pan: Preheat your oven to 180°C (350°F) and line the bottom of a 9-inch springform pan with parchment paper.
- Make the Crust: Pulse the graham crackers in a food processor until fine crumbs form. Transfer to a bowl, mix with granulated sugar and melted butter until evenly moistened. Then, press firmly and evenly into the bottom of the prepared springform pan.
- Bake the Crust: Bake at 180°C (350°F) for 7–8 minutes, then remove and let cool completely to room temperature. Lower the oven temperature to 140°C (280°F).
- Mix the Filling: In a large mixing bowl, beat the room-temperature cream cheese, granulated sugar, cinnamon, nutmeg, and vanilla extract with an electric hand mixer until completely smooth and creamy.
- Add Dairy and Caramel: Mix in the sour cream and a portion of the caramel sauce until well combined.
- Incorporate Eggs and Starch: Whisk the eggs in a separate bowl, add them to the batter, and mix just until incorporated. Sift in the cornstarch and mix until smooth, with no lumps.
- Bake: Pour the batter over the cooled crust and gently tap the pan on the counter to release any trapped air bubbles. Bake at 140°C (280°F) for about 1 hour, or until the edges are set but the center still has a slight jiggle.
- Cool Gradually: Turn off the oven, open the door halfway, and let the cheesecake cool inside the oven for 1–2 hours.
- Chill: Wrap the cheesecake tightly in plastic wrap and chill in the refrigerator for at least 5 hours (overnight is best) to let it set completely.
- Top and Serve: Spread an even layer of caramel sauce over the chilled cheesecake, top with flaky sea salt, slice, and serve!
Notes
- Room Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are completely at room temperature before mixing. Cold ingredients trap air and create lumps or cracks.
- Gradual Cooling: Do not skip the oven-cooling step. Letting the cake cool slowly inside the turned-off oven prevents sudden temperature drops that lead to cracks.
- Chill Time: This cheesecake requires at least 5 hours of refrigeration (overnight is best) to achieve its firm, velvety-smooth sliceable texture.
- Caramel Temperature: Ensure your caramel sauce is at room temperature before pouring it onto the chilled cheesecake so it doesn't melt the surface.
- Storage: Store covered tightly in the refrigerator for up to 4 days. To freeze, wrap the un-topped cheesecake tightly in plastic wrap and foil for up to 3 months (or freeze individual slices for up to 2 months) and thaw overnight in the fridge before adding the caramel topping.
Nutrition
Calories: 581kcalCarbohydrates: 60gProtein: 7gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 159mgSodium: 525mgPotassium: 160mgFiber: 1gSugar: 49gVitamin A: 1416IUVitamin C: 0.2mgCalcium: 104mgIron: 1mg
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