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Salted Caramel Cheese

Course Dessert
Cuisine Baking
Keyword cheesecake
Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Cooling Time 7 hours
Total Time 8 hours 45 minutes
Servings 12 slices

Ingredients

Crust

  • 3/4 cup Graham cracker crumbs
  • 1/2 cup chopped nuts, like pecans or walnuts can be replaced with Graham cracker crumbs
  • 4 Tbsp butt4er melted

Cream Cheese Filling

  • 24 oz cream cheese room temperature
  • 5 eggs room temperature
  • 1 cup sugar
  • 2 Tbsp lemon juice

Sour Cream Topping

  • 1 1/2 cup sour cream
  • 3 Tbsp sugar
  • 1 tsp vanilla

Salted Caramel

  • 1 cup sugar
  • 1 Tbsp water
  • 4 Tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp sea salt

Instructions

Filling

  • Mix Graham cracker crumbs, chopped nuts, and melted butter until well combined.
  • Press the mixture into a well-buttered springform pan. Wrap your springform pan in a layer or two of foil to prevent water from your water bath creeping into your cheesecake.

Cream Cheese Filling

  • Preheat oven to 300 degrees.
  • Cream the cream cheese with the lemon juice until smooth and light.
  • Add sugar and beat until smooth.
  • Add one egg at a time, beating well after each addition. Mix until completely combined.
  • Pour filling mixture into prepared crust.
  • Create a water bath by adding an inch of boiling water into a roasting pan. Add the prepared pan to your water bath.
  • Cook cheesecake for 1 hour.

Sour Cream Topping

  • Mix 1 1/2 cups sour cream, 3 Tbsp sugar, and 1 tsp vanilla together until smooth.
  • Return to 300-degree oven for five minutes.
  • Turn off the oven and allow to cool in the oven for 30-60 minutes.
  • Remove the cheesecake from the oven, and cool the cheesecake at room temperature for 2 hours.
  • Transfer to the refrigerator and allow to cool for 4 hours or overnight.

Salted Caramel

  • Combine the sugar and water, and cook on medium-high heat. Stir just until the sugar is dissolved.
  • Once sugar is dissolved, stop stirring, and allow the mixture to boil and get darker.
  • When caramel is a nice, dark amber color, remove it from the heat.
  • Gently whisk in heavy cream and swirl in butter and sea salt.
  • Return to low heat and whisk until smooth.
  • Let it cool enough to be cool to the touch. The caramel will thicken as it cools. Stir occasionally while cooling.
  • Drizzle caramel over cheesecake or spread over completely.