PrintSalted Caramel Cheesecake
A creamy, no-crack salted caramel cheesecake with a glossy topping, perfect for holiday gatherings.
- Prep Time: 25 min
- Cook Time: 75 min
- Total Time: 8 hours 40 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup caramel sauce
- 1/4 cup heavy cream
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and stir until combined. Press mixture evenly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes. Remove from oven and let cool.
- In a large bowl, beat the softened cream cheese and 1 1/4 cups sugar with an electric mixer until smooth.
- Beat in the sour cream and vanilla extract until just combined.
- Add eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
- Pour the cream cheese mixture over the prepared crust.
- Place the springform pan in a larger baking pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the springform pan.
- Bake for 60-75 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight.
- To make the salted caramel topping, gently warm 1/2 cup caramel sauce in a small saucepan. Stir in heavy cream and salt until smooth.
- Pour the warm salted caramel topping over the chilled cheesecake before serving.
Notes
- For a smooth, crack-free cheesecake, ensure your cream cheese and sour cream are at room temperature.
- Avoid overmixing the batter, especially after adding the eggs.
- The water bath helps to create a moist environment for even baking and prevents cracks.
- Chilling the cheesecake overnight allows the flavors to meld and the texture to set properly.
- This cheesecake can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg