Indulge in the creamy, sweet, and salty perfection of this Salted Caramel Cheesecake. With its buttery graham cracker crust and luscious, rich filling, this dessert is a showstopper. It's the perfect balance of flavors that will leave everyone asking for seconds.
Graham cracker crumbs form the foundation of our crust, giving it a slightly sweet, classic base. Combining them with granulated sugar adds just the right touch of sweetness, while unsalted butter binds the crust and keeps it rich and flavorful. The star of the cheesecake, cream cheese, provides that creamy, tangy base we all love. We sweeten it further with granulated sugar and enhance the flavor with a splash of vanilla extract. Eggs play a crucial role in setting the cheesecake, providing structure and richness. All-purpose flour helps stabilize the batter, ensuring it holds together perfectly. Adding sour cream brings a hint of tanginess and a creamier texture. Finally, caramel sauce and sea salt are drizzled on top, creating that irresistible salted caramel finish.
This cheesecake pairs beautifully with a dollop of whipped cream and a sprinkle of additional sea salt for extra indulgence. For a festive twist, serve with a side of fresh berries or a warm berry compote.
First, set your oven to preheat at 325°F (163°C). While it's warming up, grab a medium bowl and combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix these until they're well combined. Once ready, press this mixture into the bottom of a 9-inch springform pan to form a firm crust. Set it aside while you work on the filling.
In a large bowl, beat the cream cheese until it’s smooth and lump-free. This might take a few minutes, but trust me, it’s worth it. Gradually add in 1 cup of sugar and vanilla extract, beating until creamy. Now, add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Sprinkle in the flour and blend everything together. Finally, stir in the sour cream until well incorporated.
Pour the cream cheese mixture over the prepared crust in your springform pan. Slide it into the oven and bake for 50-60 minutes. You're looking for the center to be set but still have a slight jiggle. Once done, let the cheesecake cool at room temperature, then refrigerate it for at least 4 hours or overnight. This step is crucial for the perfect texture.
Before serving, drizzle the caramel sauce generously over the top and sprinkle with sea salt. This final touch is what makes this cheesecake absolutely irresistible.
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