Salted Caramel Cheesecake
This salted caramel cheesecake is absolutely to die for! It layers classic cheesecake and salted caramel for the most addictive dessert!
Equipment
- 7" springform pan
- food processor/blender
- parchment paper
Ingredients
For the Graham Cracker Crust
- 2 cups (275g) graham cracker crumbs
- 2 Tbsp (24g) granulated sugar
- 1 Tbsp (10g) brown sugar
- 1/2 cup (113g) (1 stick) unsalted butter melted
- pinch of salt
For the Salted Caramel
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (60ml) water
- 6 Tbsp (85g) unsalted butter room temperature
- 1/2 cup (120ml) heavy cream room temperature
- 3/4 tsp salt
For the Cheesecake Filling
- 24 oz (675g) (3 blocks) full fat cream cheese room temperature
- 1/2 cup (100g) granulated sugar
- 1 Tbsp cornstarch
- 3 (150-155g) large eggs room temperature
- 2 tsp vanilla bean paste or extract
- 3/4 cup (195g) sour cream room temperature
Instructions
For the Graham Cracker Crust
- Preheat the oven to 350°F (roughly 180°C) and spray and line a 7" springform pan with parchment paper and cooking spray.
- In a medium bowl stir together 2 cups (240g) of graham cracker crumbs, 2 Tbsp (24g) granulated sugar, 1 Tbsp (10g) of brown sugar and a pinch of salt.
- Melt 1/2 cup (113g) of unsalted butter and mix it in with the graham cracker mixture.
- Add the mixture to the lined springform pan and press it down in an even layer on the bottom and up the sides of the pan. I sometimes use a measuring cup to press everything really flat.
- Place the filled springform pan onto a baking sheet (to trap any leakage) and bake for 8-10 minutes. Then remove and allow to cool.
For the Salted Caramel
- Prepare all of your ingredients before starting the process of making the caramel.
- To a saucepan add 1 1/2 cups (300g) of granulated sugar and 1/4 cup (60ml) of water. Give the mix a very slight stir just to evenly distribute the water. Then remove the spatula and turn the burner to medium/high heat.
- It is important not to stir the sugar water mixture while it toasts. If you would like to make sure the heat is distributing evenly, swirl the pan slightly from time to time.
- The mixture will bubble fiercely and turn light yellow, then light brown and then a deep amber. Pull the sugar off of the heat at your preferred color keeping in mind that the deeper the color, the bolder the flavor!
- Once you've pulled the sugar off of the heat, add 6 Tbsp (85g) of unsalted butter at room temperature to the saucepan. Whisk vigorously until the butter fully melts.
- Add in 1/2 cup (120ml) of heavy cream at room temperature and whisk again until combined. Add in 3/4 tsp of salt and mix!
- That's it-homemade caramel complete! Leave the caramel to cool for 10-15 minutes and then use as desired!
For the Cheesecake Filling
- Set a large pot or a kettle of water to boil, place a rimmed pan in the bottom rack of the oven. Reduce the oven to 325°F (roughly 160°C)
- To a medium bowl, add 24oz (675g) (3 blocks) of full fat cream cheese at room temperature. Use a hand mixer to break down the cream cheese slightly.
- Add 1/2 cup (100g) of granulated sugar and 1 Tbsp of cornstarch and cream until combined. Do your best to not add too much air into the cheesecake batter, just mix until well combined.
- Add in 3 large room temperature eggs (150-155g), one at a time, and mix until combined. Then add 2 tsp of vanilla bean paste (or vanilla extract) and mix until incorporated.
- Switch to a spatula and stir in 3/4 cup (195g) of room temperature sour cream until everything is evenly mixed in.
- Add half of the cheesecake batter to the springform pan with the cooled graham cracker crust and spread evenly, then add about half of the salted caramel on top. Finish by adding the rest of the cheesecake batter on top of the salted caramel. Set the rest of the caramel aside for topping.
- Pour the boiling water into the pan at the bottom of the oven. Then place the cheesecake on the rack directly above the pan with the hot water. Remember to place the cheesecake on a tray to avoid leakage.
- Bake at 325°F (160°C) for 45-50 minutes depending on your oven. For my oven about 50 minutes works perfectly. You're looking for a slightly wobbly center and a top that is barely browned. The wobble will settle as the cheesecake cools, leaving you the perfect texture in the end.
- When the cheesecake is done baking, turn the oven off and leave the cheesecake in the oven with the door of the oven slightly open for 1 hour. This helps the cheesecake cool down slowly, instead of shocking its temperature, potentially leading to splits.
- Once the cheesecake has cooled in the oven for 1 hour, remove it from the oven, place it on the counter and allow it to come close to room temperature for another hour or so. Then cover it and place it in the refrigerator to chill for 5 hours or, preferably, overnight.
- Once the cheesecake is done cooling, top with the remaining caramel. Optionally, add a sprinkling of salt around the border. Then serve and enjoy! Store in the fridge in an airtight container for up to 5 days.