Salted caramel cheesecake

While cheesecake is good on its own, it is even better with the addition of homemade salted caramel. This recipe mixes the salted caramel into the cheesecake batter but also spreads it on top like a delicious, mouthwatering glaze that you won't be able to resist! It takes a little patience to make the caramel but be sure to stay near the pot while it is boiling to ensure the caramel doesn't burn- it will be worth the wait!

How to make Salted Caramel Cheesecake

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Step 1

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• Make the salted caramel first by adding the sugar and water to a small saucepan and bringing to a boil. Cook until the sugar begins to brown. Remove from the heat. Immediately pour in the cream and whisk. Add the butter and salt and whisk. Set aside to cool.
• In a mixer fitted with a paddle attachment, cream the sugar and cream cheese until light and fluffy. Make sure to turn off the mixer and scrape down the bowl several times to ensure that the cream cheese is smooth and there are no lumps in the mixture.
• Slowly add the milk and eggs in several additions, scraping down the bowl in between each addition. The key here is to add the wet ingredients slowly to keep the batter smooth.

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Step 4

Make the salted caramel first by adding the sugar and water to a small saucepan and bringing to a boil. Cook until the sugar begins to brown. Remove from the heat. Immediately pour in the cream and whisk. Add the butter and salt and whisk. Set aside to cool.

• Add the sour cream and vanilla in one addition and mix until just combined.
• Add the Flour and Salt to the mix and stir briefly to incorporate.
• Add half of the salted caramel to the batter, reserving the other half for the topping once the cheesecake bakes. Set the cream cheese batter aside
• In a separate bowl, combine the graham cracker crumbs, sugar and melted butter. Stir until everything is mixed together well.
• Press the graham Cracker Crumbs into an 8″ round spring form pan using your hands to push the crust into the bottom of the pan. Pour the cheesecake batter into the pan.
• Wrap the pan in aluminum foil, place into a water bath and bake at 325 degrees Fahrenheit for one hour or until the cheesecake is firm and no longer jiggles at the touch. Allow the cheesecake to cool in the refrigerator in the pan before removing. Spread or drizzle the remaining salted caramel on the top of the cheesecake and serve!

Tips

-When making the caramel, it will quickly go from a light brown to burned so you want to keep a close eye on it and make sure to turn the burner off and remove the pan from the heat when a nice amber color is reached.
-After you add the eggs to the batter, try to not over mix when adding the remaining ingredients. Mixing too much once the eggs are added may cause the cheesecake to crack when baking.
-Once the cheesecake is baked, it is best to let it cool in the fridge for several hours or overnight. This will make it much easier to remove from the pan.
-If you would like to freeze the cheesecake, wrap the cooled cake tightly with plastic wrap and keep in the freezer for up to 3 months. When ready to serve, remove the plastic wrap and allow the cheesecake to thaw at room temperature. Store in the fridge for up to one week once thawed.