Salted Caramel Cheesecake

A creamy cheesecake enveloped in a buttery graham cracker crust, topped with a luscious salted caramel sauce. This dessert brings together the rich and indulgent flavors of cream cheese and caramel, perfectly balanced with a hint of salt, creating an unforgettable treat for any occasion.

Prep time: 30 minutes
Cook time: 1 hour
Serves: 12

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/4 cup all-purpose flour

1/2 cup sour cream

1/2 cup caramel sauce

1 tsp sea salt

Instructions

1. Preheat your oven to 325°F (163°C).

2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.

3. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.

4. In a large bowl, beat the cream cheese until smooth.

5. Add 1 cup sugar and vanilla extract, and beat until creamy.

6. Add eggs, one at a time, beating well after each addition.

7. Mix in flour, followed by the sour cream, until well combined.

8. Pour the cream cheese mixture over the crust in the springform pan.

9. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.

10. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.

11. Before serving, drizzle with caramel sauce and sprinkle with sea salt.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

Reheating

To reheat, allow the cheesecake to come to room temperature; it is best served chilled.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.