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Salted Caramel Cheesecake

Salted Caramel Cheesecake Recipe

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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 32 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • ¼ cup sour cream, room temperature
  • 2 tsp vanilla extract
  • ¼ tsp fine sea salt
  • 4 large eggs, room temperature
  • 2 tbsp all-purpose flour
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cut into pieces
  • ½ cup heavy cream, warmed
  • 1 tsp flaky sea salt, plus more for finishing

Method
 

  1. Preheat oven to 350°F. Mix crust ingredients, press into a 9-inch springform pan, and bake 10 minutes until lightly golden. Cool.
  2. Cook 1 cup sugar over medium heat until deep amber, about 5 to 7 minutes. Off heat, whisk in butter, then warm cream. Stir in 1 tsp flaky salt and cool to room temperature.
  3. Lower oven to 325°F. Beat cream cheese until smooth, then beat in 1 cup sugar. Add sour cream, vanilla, salt, and flour. Mix in eggs one at a time on low speed.
  4. Spread half the filling over the crust, drizzle with half the caramel, add remaining filling, and top with remaining caramel. Swirl with a knife for 30 seconds.
  5. Wrap pan in foil, place in a water bath, and bake 55 to 65 minutes until edges are set and center jiggles.
  6. Cool in turned-off oven with door cracked for 1 hour, then at room temperature 1 hour. Refrigerate at least 4 hours.
  7. Remove pan sides, drizzle with more caramel, sprinkle with flaky salt, and slice with a hot knife.

Notes

The homemade caramel can be made a day ahead and kept at room temperature, then warmed slightly before swirling. For the cleanest slices, chill the cheesecake overnight; the texture will be denser and the caramel ribbons more distinct.