Salted Caramel Cheesecake
A rich and creamy cheesecake topped with luscious salted caramel sauce, perfectly balancing sweet and salty flavors. This dessert is a showstopper, guaranteed to impress anyone you serve it to!
Ingredients
- 1 ½ cups graham cracker crumbs
- 1/4 cup unsalted butter melted
- 4 cups cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup heavy cream
- 1 cup homemade salted caramel sauce recipe included
Instructions
- Preheat your oven to 325°F (163°C).
- For the crust, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
- For the cheesecake filling, beat the cream cheese and sugar until smooth. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
- Pour the cheesecake mixture into the cooled crust. Tap the pan on the counter to release any air bubbles.
- Bake for 55-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
- Turn off the oven and let the cheesecake cool completely inside with the door cracked. Refrigerate for at least 4 hours or overnight.
- Drizzle the salted caramel sauce over the chilled cheesecake before serving.
Notes
- Make sure the cream cheese is at room temperature for a smooth batter.
- Use a water bath (place the pan in a larger pan of hot water) to prevent cracks in the cheesecake.
- If you don't have homemade salted caramel sauce, store-bought caramel sauce will work too, but try to find one that is thick and rich.