Description
This creamy cheesecake features a buttery graham cracker crust and a rich cream cheese filling, all topped with a homemade salted caramel sauce. Perfect for any occasion, it’s a delightful balance of sweet and salty flavors that will impress your guests.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon sea salt
- Whipped cream (optional)
- Extra salted caramel sauce (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes, or until its lightly golden. Remove it from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract to the cream cheese. Beat until well combined, scraping down the sides of the bowl as needed.
- One at a time, add the eggs, mixing on low speed after each addition until just combined.
- Add the sour cream and heavy cream. Mix until the batter is smooth and creamy.
- Pour the cheesecake filling over the cooled crust in the springform pan and spread it evenly.
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
- Place the wrapped springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake for about 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
- In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a deep amber color (about 5-7 minutes).
- Once the sugar is melted, carefully add the butter. Stir until the butter is completely melted and combined.
Notes
- For best results, refrigerate the cheesecake overnight to allow it to set properly.
- You can adjust the amount of sea salt in the caramel sauce to suit your taste preference.
- Serve with whipped cream and extra salted caramel sauce for an indulgent treat.
- Prep Time: 30 minutes
- Cook Time: 70 minutes