Rich Salted Caramel Cheesecake: My Sweet & Salty Obsession (Print Version)

Salted Caramel Cheesecake recipe: Master this creamy, sweet & salty dessert with my easy guide. Your new favorite cheesecake awaits!

# Recipe Info:

Prep Time: 40 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 115 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Foundation

01 - 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Cheesecake Filling Essentials

04 - 3 (8-ounce) packages full-fat cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - ½ cup full-fat sour cream, room temperature
07 - 1 teaspoon vanilla extract
08 - 3 large eggs, room temperature

→ Salted Caramel Drizzle

09 - 1 cup granulated sugar
10 - ¼ cup water
11 - ½ cup heavy cream, warmed
12 - 4 tablespoons unsalted butter
13 - ½ teaspoon fine sea salt

→ Finishing Touches

14 - Flaked sea salt, for garnish

# Instructions:

01 - First things first, let's get that springform pan ready! I usually wrap the bottom and sides tightly with heavy-duty foil – seriously, do this, it prevents water from seeping in during the water bath. Then, in a medium bowl, combine your graham cracker crumbs, sugar, and melted butter. Mix it well until it looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. I use the bottom of a glass to get it really compact. Pop it in the fridge for about 15 minutes to chill while you get the filling ready. This helps prevent a crumbly crust later, I promise!
02 - Preheat your oven to 325°F (160°C) and get a kettle of water boiling for the water bath. Now, for the star: in a large bowl, beat the room temperature cream cheese on medium speed until it’s super smooth and fluffy, no lumps allowed! This is where patience pays off. Gradually add the granulated sugar, beating until just combined. Then, mix in the sour cream and vanilla extract until everything is homogenous. Don't overmix here; overbeating can introduce too much air, which can lead to cracks. I made that mistake once, and my cheesecake looked like a desert canyon!
03 - This step needs a light hand. Add the eggs one at a time, mixing on low speed only until each egg is just incorporated. Seriously, *just* incorporated! Scrape down the sides of the bowl after each addition to make sure everything is blended. Overmixing eggs is a big no-no for cheesecake; it develops too much air and can cause cracking during baking. The mixture should be smooth and creamy, smelling faintly of vanilla and tang. Pour this gorgeous filling over your chilled graham cracker crust.
04 - Place your foil-wrapped springform pan inside a larger roasting pan. Carefully pour the boiling water into the roasting pan, making sure it comes about halfway up the sides of the springform pan. This water bath is crucial for a creamy, crack-free cheesecake – it provides a moist environment. Carefully transfer the whole setup to your preheated oven. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. Don't overbake, or it'll be dry!
05 - Once baked, turn off the oven and prop the door open slightly. Let the cheesecake cool in the water bath inside the oven for about an hour. This slow cooling also helps prevent cracks. After an hour, carefully remove the cheesecake from the water bath and the roasting pan. Remove the foil and let it cool completely on a wire rack at room temperature. Once cool, cover it loosely with plastic wrap and chill in the refrigerator for at least 4-6 hours, or even better, overnight. I know, the waiting is the hardest part!
06 - Now for the magic! In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium-high heat, without stirring, until the sugar dissolves and the syrup turns a deep amber color. This usually takes 8-12 minutes. Swirl the pan occasionally to ensure even cooking. Immediately remove from heat and carefully pour in the warm heavy cream (it will bubble up, so be careful!). Whisk until smooth, then stir in the unsalted butter and fine sea salt. Let it cool slightly, then drizzle generously over your chilled cheesecake. Sprinkle with flaky sea salt for that extra pop! Slice and serve, watching everyone's eyes light up!

# Notes:

01 - Always use room temperature ingredients for the cheesecake filling; it’s the secret to a smooth, lump-free texture.
02 - Don't skip the water bath – seriously, I tried once, and the cracks were so sad! It ensures even baking and prevents a dry, cracked surface.
03 - For the caramel, don't stir the sugar and water mixture while it's cooking; just swirl the pan to avoid crystallization.
04 - To get perfectly clean slices, dip your knife in hot water and wipe it clean between each cut.

# Tools You'll Need:

01 - 9-inch springform pan
02 - heavy-duty aluminum foil
03 - large roasting pan
04 - mixing bowls
05 - electric mixer (stand or hand-held)
06 - whisk
07 - measuring cups and spoons
08 - heavy-bottomed saucepan
09 - wire rack

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 38g
Total Carbohydrate: 48g
Protein: 8g

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