Desserts > American Desserts

Salted Caramel Cheesecake Recipe

Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup salted caramel sauce
- 1/2 tsp sea salt

Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small saucepan

Step-by-step instructions:

1. Preheat oven to 325°F.

2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined.

3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool.

4. In a large mixing bowl, beat cream cheese and 1 cup granulated sugar until smooth.

5. Add eggs one at a time, beating well after each addition.

6. Add sour cream and vanilla extract. Beat until well combined.

7. Pour half of the cheesecake mixture over the graham cracker crust.

8. Drizzle 1/4 cup of salted caramel sauce over the cheesecake mixture.

9. Sprinkle 1/4 tsp of sea salt over the caramel sauce.

10. Pour the remaining cheesecake mixture over the caramel layer.

11. Bake for 50-55 minutes or until the center is almost set.

12. Remove from oven and let cool.

13. Once cooled, refrigerate for at least 4 hours or overnight.

14. Before serving, drizzle the remaining 1/4 cup of salted caramel sauce over the cheesecake.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
325°F
Serving size:
12 servings

Nutritional information:
Calories: 460
Fat: 32g
Saturated Fat: 18g
Cholesterol: 140mg
Sodium: 380mg
Carbohydrates: 38g
Sugar: 31g
Protein: 6g

Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Salted caramel sauce can be substituted with regular caramel sauce and 1/4 tsp of sea salt.

Variations:
- Add chopped pecans or walnuts to the graham cracker crust for added texture.
- Top the cheesecake with whipped cream and drizzle with additional salted caramel sauce.
- Add a layer of sliced bananas or strawberries between the cheesecake layers.

Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent cracks in the cheesecake.
- To make a water bath, wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan.
- To prevent the cheesecake from sticking to the pan, run a knife around the edges of the cheesecake before removing the springform pan.

Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.

Reheating instructions:
Serve chilled.

Presentation ideas:
Serve on a cake stand and garnish with whipped cream and a drizzle of salted caramel sauce.

Garnishes:
Whipped cream, chopped nuts, fresh berries, or additional salted caramel sauce.

Pairings:
Coffee, tea, or a glass of milk.

Suggested side dishes:
Fresh fruit salad or a mixed green salad.

Troubleshooting advice:
If the cheesecake cracks, cover it with whipped cream or additional caramel sauce.

Food safety advice:
Make sure all ingredients are fresh and not expired. Store the cheesecake in the refrigerator and discard any leftovers after 5 days.

Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.

Flavor profiles:
Sweet and salty with a creamy texture.

Serving suggestions:
Serve chilled and enjoy as a dessert or a sweet treat.

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Taste: Rich, Creamy, Sweet, Salty, Caramel, Caramel-Y