Salted Caramel Cheesecake
Ingredients
The crust
-
1 ½
cups
graham cracker crumbs
-
⅓
cup
pecans, finely chopped
-
2
tablespoons
granulated sugar
-
1
tablespoon
light brown sugar, packed
-
7
tablespoons
salted butter, melted
The caramel sauce
-
1
cup
granulated sugar
-
¼
cup
water
-
2
tablespoons
light corn syrup
-
½
teaspoon
table salt
-
½
cup
heavy cream
-
3
tablespoons
unsalted butter, cut into 3 pieces
-
2
teaspoons
vanilla extract
The cheesecake
-
24
oz
cream cheese, softened (not whipped)
-
1
cup
granulated sugar
-
½
cup
sour cream, room temperature
-
2
teaspoons
vanilla extract
-
4
large
eggs, room temperature
-
1
cup
caramel sauce, room temperature (homemade or store bought)
-
to taste
optional
flaky sea salt
Instructions
- Prepare the crust by mixing graham cracker crumbs, pecans, granulated sugar, and brown sugar in a bowl, then adding melted butter and pressing the mixture into a springform pan.
- For the caramel sauce, combine sugar, water, corn syrup, and salt in a saucepan and cook until dissolved, then continue cooking until caramel colored, and slowly add cream while stirring.
- In a mixer, beat cream cheese and sugar until smooth, then add sour cream and vanilla, mixing until combined.
- Add eggs one at a time, mixing until just combined, then pour half the batter into the crust and drizzle with ¼ cup of caramel sauce.
- Add the remaining batter, bake in a preheated oven at 325°F for 50-55 minutes until set but jiggly in the center.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour, then cool completely on a wire rack.
- Top with remaining caramel sauce, cover, and refrigerate for at least 8 hours or overnight.
- Before serving, remove the springform ring and sprinkle with flaky sea salt.
Nutrition Facts (estimated)
Servings
12
Calories
617
Total fat
39g
Total carbohydrates
62g
Total protein
7g
Sodium
494mg
Cholesterol
161mg
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