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Salted Caramel Cheesecake

Salted Caramel Cheesecake

  • Author: Mary
  • Total Time: 5 hours 15 minutes (including chilling)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Salted Caramel Cheesecake is a luscious and decadent dessert that perfectly balances creamy richness with a delightful sweet and salty twist. Featuring a smooth cream cheese filling, a buttery graham cracker crust, and a luscious salted caramel sauce topped with sea salt flakes, this cheesecake offers an irresistible flavor combination ideal for any special occasion or indulgent treat.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted unsalted butter
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 oz (3 packages) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream or sour cream

Salted Caramel Topping

  • Salted caramel sauce (homemade or store-bought), about 3/4 cup
  • Sea salt flakes, for sprinkling

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs, then mix with melted butter and sugar. Press the mixture firmly and evenly into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.
  2. Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar and blend well. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract and heavy cream or sour cream until fully combined and smooth.
  3. Bake the Cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for 50 to 60 minutes until the edges are set but the center still jiggles slightly. Turn off oven, crack door, and allow the cheesecake to cool gradually inside to prevent cracking.
  4. Add Salted Caramel: Once completely cooled, pour salted caramel sauce generously over the cheesecake top. Spread evenly or create swirls using the back of a spoon. Sprinkle sea salt flakes on top for a perfect salty contrast.
  5. Chill Before Serving: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to let the flavors meld and the texture to firm up for clean slicing.

Notes

  • Use room temperature cream cheese and eggs to prevent lumps in the batter.
  • Consider baking the cheesecake in a water bath to maintain moisture and avoid cracks.
  • Do not overmix the batter to reduce air bubbles that cause cracking.
  • Watch caramel sugar carefully to prevent burning when making homemade caramel sauce.
  • Allow the cheesecake to cool slowly and gradually for a smooth surface without cracks.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 480 kcal
  • Sugar: 35 g
  • Sodium: 220 mg
  • Fat: 35 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 140 mg

Keywords: Salted Caramel Cheesecake, Cheesecake, Salted Caramel, Dessert, Sweet and Salty Dessert, Cream Cheese, Holiday Dessert

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Find it online: https://marysplate.com/salted-caramel-cheesecake/