Salted Caramel Cheesecake
Hi friends! My name is Darian and I'm so excited to share my favorite salted caramel cheesecake recipe with you today. As a wife, mother of three, and dog mom to two pups, I'm always looking for delicious recipes that are easy enough to make on a busy weeknight but special enough to serve guests. This salted caramel cheesecake definitely fits the bill! The smooth, creamy texture paired with the sweet and salty homemade caramel is absolutely heavenly. I've made this cheesecake for parties, potlucks, and just a cozy night in with my family - it's always a huge hit! Keep reading for my tips on making the perfect salted caramel cheesecake, how to serve it, frequently asked questions, and more. I can't wait for you to try this showstopping dessert!
Equipment
- 1 oven
- 1 microwave
- 1 small saucepan
- 1 medium-large sized bowl
- 1 springform pan (or any dish your using)
Ingredients
- 3 Bricks of cream cheese
- ¾ cup White granulated sugar
- ½ tsp Vanilla Extract
- 3 Eggs
- 2 cups Graham crumbs
- ½ cup Melted margarine
- 1 cup Chewy caramel
- ¼ cup Heavy cream
- 1 tsp Sea Salt
Instructions
- Pre-heat oven to 350F.
- In a medium/large sized bowl, add your bricks of cream cheese (make sure its softened), white granulated sugar, and vanilla extract. Mix using a hand mixer. Once mixed, add in the eggs and continue to mix until the 'batter' is smooth and not clumpy. Set bowl aside.
- In a microwave-safe bowl, microwave the margarine. Once melted, pour the margarine in a small bowl with the graham crumbs. Mix well. (Works really well if you use your hands).
- Spray a springform pan (or any dish your using), then using your hands add the graham crumb mixture into the pan. Press it down on the bottom and on the sides of the pan, using your hands make sure to pack it in - creating your crust. Set aside.
- In a small saucepan over medium heat, add in the heavy cream and the chewy caramels. Stir constantly until the mixture becomes a smooth caramel sauce.
- Pour about 3/4 of the caramel sauce into the cheesecake 'batter' and mix well.
- Pour cheesecake 'batter' over the graham crust.
- Place in oven and bake at 350F for about 35 minutes (times may vary depending on ovens).
- Once done, let cool for 30 minutes.
- After the cheesecake is cooled, drizzle the remaining caramel over the top. Sprinkle sea salt over the entire cheesecake.
- Toss the cheesecake in the fridge and let cool for another 4 hours.
- Enjoy after dinner or for breakfast - I won't judge you.