Description
This Salted Caramel Cheesecake combines a crunchy pecan and graham cracker crust with a rich and creamy full-fat cream cheese filling enhanced by sour cream and vanilla. Layers of luscious caramel sauce swirl through the cheesecake and coat the top with a sprinkle of flaky sea salt, delivering a perfect balance of sweet and salty flavors in every bite. Baked to a smooth, creamy texture and chilled overnight for the ideal slice, this dessert is a crowd-pleaser for any special occasion.
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup finely chopped pecans
- 2 tablespoons granulated sugar
- 1 tablespoon firmly packed light brown sugar
- 7 tablespoons melted salted butter
For the Cheesecake
- 24 oz softened brick-style full-fat cream cheese
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 1 cup thick caramel sauce (room temperature, divided)
- Flaky sea salt for sprinkling (optional)
Instructions
- Prepare the crust: In a medium-sized bowl, mix together graham cracker crumbs, finely chopped pecans, granulated sugar, and light brown sugar until combined.
- Add butter: Pour melted salted butter over the crumb mixture and stir until all crumbs are moistened evenly.
- Press crust into pan: Firmly press the mixture onto the bottom and up the sides of a 9-inch springform pan to create an even crust layer.
- Preheat oven: Set your oven to 325°F (165°C) and allow it to fully preheat while preparing the filling.
- Mix cream cheese and sugar: In a large mixing bowl, beat softened cream cheese with granulated sugar on medium speed using an electric mixer until smooth, creamy, and free of lumps.
- Add sour cream and vanilla: Reduce the mixer speed to low and blend in the sour cream and vanilla extract until fully incorporated.
- Incorporate eggs: In a separate bowl, lightly beat the eggs with a fork, then add them one at a time to the batter, mixing on low speed just until combined after each addition. Scrape the bowl sides and bottom to ensure even mixing.
- Layer the batter and caramel: Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup of the caramel sauce evenly over this layer, then cover with the remaining cheesecake batter.
- Bake the cheesecake: Place the pan on the center rack in the preheated oven and bake for 50-55 minutes. The cheesecake should be nearly set but still jiggle slightly in the center like Jell-O. Edges may puff up a bit.
- Cool in oven: Turn off the oven and crack the door open several inches. Leave the cheesecake inside to cool gently for 1 hour to prevent cracking.
- Cool at room temperature: Remove the cheesecake from the oven and let it cool completely at room temperature before proceeding.
- Chill the cheesecake: Spread the remaining caramel sauce evenly over the cooled cheesecake, then refrigerate for at least 6 hours or overnight to fully chill and set.
- Serve: Once chilled, remove the springform ring and sprinkle flaky sea salt over the top if desired. Slice and serve the cheesecake.
- Store leftovers: For storage, reattach the springform ring, cover the cheesecake tightly with foil, and keep refrigerated.
Notes
- Finely chopped pecans add a delightful crunch and flavor to the crust, but you can substitute with walnuts or omit nuts if preferred.
- Use a thick, room-temperature caramel sauce to prevent melting and mixing into the batter excessively. Homemade caramel sauce enhances flavor but store-bought works well.
- Room temperature eggs and cream cheese ensure a smooth batter without lumps.
- Cooling the cheesecake in the oven with the door cracked reduces the risk of cracks by allowing it to cool gradually.
- Ensure the cheesecake is fully chilled before slicing for clean, firm slices.
- Flaky sea salt is optional but adds a sophisticated contrast to the caramel’s sweetness.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
