Description
A rich and indulgent baked cheesecake with a buttery graham cracker crust, topped with glossy homemade salted caramel sauce. Perfect for celebrations or as a decadent treat.
Ingredients
1 ¾ cups graham cracker crumbs
¼ cup granulated sugar (for crust)
½ cup unsalted butter, melted
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar (for filling)
1 cup sour cream, room temperature
1 tablespoon vanilla extract
3 large eggs, room temperature
1 cup granulated sugar (for caramel)
6 tablespoons unsalted butter, room temperature and cut into pieces
½ cup heavy cream, room temperature
1 teaspoon sea salt (adjust to taste)
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the outside with two layers of heavy-duty foil.
- In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool.
- Beat softened cream cheese until smooth (about 2 minutes), then add 1 cup sugar and mix until fully incorporated.
- Blend in sour cream and vanilla. Add eggs one at a time, mixing on low speed and scraping the bowl after each addition.
- Pour batter over the crust. Place springform pan in a large roasting pan and fill with hot water halfway up the sides.
- Bake for 60–70 minutes, until edges are set and center slightly jiggles. Turn off oven, crack door, and cool inside for 1 hour.
- Remove from oven and water bath. Let cool to room temperature, then refrigerate for at least 6 hours or overnight.
- For caramel: In a saucepan, melt 1 cup sugar over medium heat, stirring until deep amber. Stir in butter, then slowly add cream while stirring (mixture will bubble).
- Simmer 1–2 minutes, stir in sea salt, and let cool slightly. Pour over chilled cheesecake before serving.
- Serve cold. Store leftovers covered in the refrigerator.
Notes
Do not overmix the cheesecake batter to avoid cracks.
Cool the cheesecake slowly in the oven to prevent cracking.
Store-bought caramel can be used, but homemade provides better flavor.
Freeze the cheesecake (without caramel) for up to 2 months.
Let cheesecake sit at room temperature for 20–30 minutes before serving.
Clean knife between slices for neat presentation.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
