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Salted Caramel Cheesecake

Salted Caramel Cheesecake
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Indulge in a rich and creamy Salted Caramel Cheesecake that perfectly balances sweet caramel and a hint of sea salt. This velvety cheesecake melts in your mouth, delivering an elegant yet approachable dessert ideal for special occasions. Made with simple pantry staples, its luscious texture and irresistible flavor make it a show-stopping centerpiece that’s customizable to your taste and dietary needs.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 1 tablespoon granulated sugar (optional for crust sweetness)

For the Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

For the Salted Caramel Sauce

  • 1 cup brown sugar
  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon sea salt (or to taste)

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs and mix with melted butter and a pinch of sugar. Press firmly into the bottom of a cheesecake pan to form an even, buttery base. Chill in the refrigerator to set while preparing the filling.
  2. Make the Cheesecake Filling: Beat softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing gently to keep the batter airy. Stir in sour cream and vanilla extract until the filling is luscious and smooth.
  3. Bake the Cheesecake: Pour the filling over the chilled crust. Place the pan in a water bath to bake at a low temperature, preventing cracks and ensuring a creamy, custard-like texture. After baking, allow the cheesecake to cool gradually to maintain silkiness.
  4. Prepare the Salted Caramel Sauce: In a saucepan over medium-low heat, melt brown sugar with butter while stirring until bubbling and golden. Slowly whisk in heavy cream and add sea salt to taste. Simmer until the sauce thickens into a smooth, shiny consistency perfect for drizzling.
  5. Assemble and Chill: Once the cheesecake has completely cooled, spoon or drizzle the salted caramel sauce evenly on top. Refrigerate for several hours or overnight to let flavors meld and the texture set perfectly.

Notes

  • Use cream cheese and eggs at room temperature to avoid lumps in the batter.
  • Wrap the pan in foil and bake with a water bath to prevent cracks on the cheesecake surface.
  • Cook caramel sauce slowly on medium-low heat to avoid burning and ensure smooth texture.
  • Do not overmix the batter to prevent air bubbles and cracking.
  • Chill the cheesecake fully, preferably overnight, for best flavor and slicing results.

Nutrition

Keywords: Salted Caramel Cheesecake, creamy cheesecake, caramel sauce, dessert, gluten-free cheesecake, rich dessert, elegant dessert

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