easy Salted Caramel Cheesecake
This easy salted caramel cheesecake combines a rich, creamy filling with a buttery graham cracker crust, topped with decadent salted caramel sauce. It’s a perfect indulgent dessert for any occasion, offering a balance of sweetness and saltiness that’s sure to impress.
Ingredients
For the Crust
- ▢1 package of Graham Crackers 9 crackers, crushed or about 1 1/2 cups of crumbs
- ▢⅓ cup Melted Butter
- ▢2 tablespoons Granulated Sugar
For the Cheesecake Filling
- ▢4 8 oz. packages of Cream Cheese at room temperature
- ▢1 cup Granulated Sugar
- ▢1 cup Sour Cream at room temperature
- ▢4 large Eggs
- ▢½ cup Half & Half
- ▢2 teaspoons Vanilla Extract
- ▢⅓ cup All-Purpose Flour
- ▢¾ cup Caramel Sauce divided (can be homemade or store-bought)
Instructions
For the Crust
- Preheat your oven to 375°F.
- In a medium-sized bowl, combine 1 ½ cups of graham cracker crumbs with 2 tablespoons of sugar and ⅓ cup of melted butter. Stir until the mixture resembles wet sand.
- Spray a 9-inch springform pan with baking spray, then press the graham cracker mixture into the bottom and sides of the pan. You can use the bottom of a measuring cup to press it down evenly and firmly.
- Bake for 8-10 minutes, or until the crust turns golden brown and fills the kitchen with a delicious aroma.
For the Cheesecake Filling
- After pre-baking the crust, lower the oven temperature to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, add the 4 blocks of cream cheese. Mix on low-medium speed for about 1 minute, then add in 1 cup of sugar and 1 cup of sour cream.
- Continue mixing on low-medium speed and add the eggs one at a time, mixing for a few seconds between each addition. Stop the mixer and scrape down the sides of the bowl.
- Start the mixer again on low speed and add in ½ cup of half-and-half and 2 teaspoons of vanilla extract. Mix for another 30 seconds. Slowly add ⅓ cup of flour, then increase the speed to medium and mix for 2-3 minutes.
- Scrape down the sides and bottom of the bowl to ensure everything is well incorporated. Pour the cheesecake batter into the prepared graham cracker crust.
- Dollop ¼ cup of caramel sauce all over the cheesecake and swirl it with a knife to distribute the caramel throughout the batter.
- Place a sheet tray or a 9x13-inch pan on the lower rack of your oven and fill it with about an inch of water to create steam. Put the cheesecake on the upper rack and bake for 45-55 minutes.
- The cheesecake is done when the edges are golden brown and slightly pulling away from the sides of the pan, but the center is still jiggly. Turn off the oven and crack the oven door slightly. Let the cheesecake cool for 1 hour in the oven, then remove it and allow it to cool on the counter.
- Once cooled, chill the cheesecake in the refrigerator for at least 4 hours or overnight. Once chilled, pour the remaining ½ cup of caramel sauce over the top and serve!
Notes
Removing the Cheesecake:
It’s crucial to let the cheesecake cool completely before removing it from the pan. To make this easier, use a knife or offset spatula to gently run along the edges of the pan to loosen the cheesecake, then release the springform pan’s edges. If You're Giving the Cheesecake as a Gift:
Place a cardboard cake board in the bottom of your springform pan before making the crust. After the cheesecake has cooled, you can easily slide it onto a decorative cake board and package it in a cute box for baked goods – this will surely make you someone's favorite person! To Prevent the Cheesecake from Cracking:
Once the cheesecake has finished baking, turn off the oven and leave the door slightly ajar. Do not remove the cheesecake. Allow it to cool in the oven for at least one hour before moving it to the counter to cool further. Afterward, refrigerate it to chill for at least 4 hours or overnight. Cutting into it before it’s fully chilled will result in a gooey mess. Use a Water Bath:
Don’t skip this important step in making the perfect cheesecake! The steam from the water bath helps ensure that your cheesecake comes out extra smooth and creamy. Use Flour in the Batter:
You may notice some cheesecake recipes include a small amount of flour in the batter. This addition helps firm up the batter and also prevents cracking, resulting in a more stable and creamy cheesecake.
It’s crucial to let the cheesecake cool completely before removing it from the pan. To make this easier, use a knife or offset spatula to gently run along the edges of the pan to loosen the cheesecake, then release the springform pan’s edges. If You're Giving the Cheesecake as a Gift:
Place a cardboard cake board in the bottom of your springform pan before making the crust. After the cheesecake has cooled, you can easily slide it onto a decorative cake board and package it in a cute box for baked goods – this will surely make you someone's favorite person! To Prevent the Cheesecake from Cracking:
Once the cheesecake has finished baking, turn off the oven and leave the door slightly ajar. Do not remove the cheesecake. Allow it to cool in the oven for at least one hour before moving it to the counter to cool further. Afterward, refrigerate it to chill for at least 4 hours or overnight. Cutting into it before it’s fully chilled will result in a gooey mess. Use a Water Bath:
Don’t skip this important step in making the perfect cheesecake! The steam from the water bath helps ensure that your cheesecake comes out extra smooth and creamy. Use Flour in the Batter:
You may notice some cheesecake recipes include a small amount of flour in the batter. This addition helps firm up the batter and also prevents cracking, resulting in a more stable and creamy cheesecake.