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Salted Caramel Cheesecake

This indulgent Salted Caramel Cheesecake features a creamy filling with a rich caramel drizzle, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 and 1/2 cups graham cracker crumbs
  • 0.25 cups 1/4 cup sugar
  • 0.5 cups 1/2 cup unsalted butter, melted
For the filling
  • 3 packages (8 ounces each) 3 (8-ounce) packages cream cheese, softened Ensure cream cheese is at room temperature for best results.
  • 1 cup 1 cup sugar Used to sweeten the filling.
  • 3 large 3 large eggs Add one at a time.
  • 1 teaspoon 1 teaspoon vanilla extract For flavor.
  • 1 cup 1 cup salted caramel sauce Use store-bought or homemade.
For serving
  • to taste Whipped cream for topping Optional, for garnish.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Use the back of a measuring cup to pack it down tightly.
  4. Bake for about 10 minutes, then remove it and let it cool completely.
Make the filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
  2. Gradually add in 1 cup of sugar and beat until creamy.
  3. Add in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  4. Add the vanilla extract and mix until combined.
  5. Gently fold in the salted caramel sauce until evenly distributed.
  6. Pour the cream cheese mixture over the cooled crust.
Bake
  1. Bake the cheesecake in a water bath for about 50-60 minutes or until the edges are set but the center is slightly wobbly.
  2. Remove the cheesecake from the oven and let it cool on a wire rack for about an hour.
Chill
  1. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
Serve
  1. Before serving, top with whipped cream and an extra drizzle of salted caramel sauce.

Notes

For best results, use room temperature ingredients and don't skip the chilling time. Store in the refrigerator for up to 5 days or freeze for up to 2 months.