Salted Caramel Cheesecake

Ingredients

• 18 sheets Graham crackers (Whole sheets, crushed; a different cookie may be substituted.)
• 6 tbsp Sugar (For the crust.)
• 8 tbsp Butter (Melted; reserve some of the melted butter to grease the pan sides.)
• 1 cup Sugar (For the caramel.)
• 0.5 cup Heavy cream (Warm before adding to the caramelized sugar.)
• 6 tbsp Butter (Cold, for the caramel.)
• 1 tsp Salt (For the caramel; sea salt may also be sprinkled on top for serving.)
• 2 tbsp Milk (Reserved for thinning the caramel topping.)
• 2 lb Cream cheese (Softened.)
• 1 cup Sugar (For the cheesecake filling.)
• 1 tbsp Vanilla bean paste (For the cheesecake filling.)
• 1 cup Salted caramel (Reserved from the prepared caramel for the cheesecake filling.)
• 7 oz Sour cream (For the filling.)
• 4 Eggs (Add one at a time.)

Steps

1. 1

   Soften the cream cheese. Prepare a 9-inch springform pan by placing a parchment round in the bottom and greasing the sides with some of the melted crust butter.

2. 2

   Crush the graham crackers, then mix them with the crust sugar and melted butter until evenly combined.

3. 3

   Pack the crust mixture tightly into the bottom of the prepared springform pan. Double-wrap the outside of the pan in foil and set it aside.

4. 4

   Preheat the oven to 325°F. Boil a kettle of water for the water bath.

5. 5

   Warm the heavy cream. Melt the caramel sugar in a saucepan until it becomes amber brown.

6. 6

   Add the warmed heavy cream to the amber sugar and mix carefully until the caramel is smooth and does not seize.

7. 7

   Add the cold butter and whisk until fully incorporated and smooth. Add the salt and mix again.

8. 8

   Measure out 1 cup of the caramel for the cheesecake filling. Add the milk to the remaining caramel, simmer it briefly to thin it, then pour it into a bowl and refrigerate it for the topping.

9. 9

   Beat the softened cream cheese, cheesecake sugar, and vanilla bean paste until smooth, scraping down the sides of the bowl multiple times. Avoid whipping on high speed so excess air is not incorporated.

10. 10

    Add the reserved 1 cup of caramel to the cream-cheese mixture and mix until incorporated.

11. 11

    Add the sour cream and mix until combined.

12. 12

    Add the eggs one at a time, mixing after each addition until the filling is smooth.

13. 13

    Pour the cheesecake filling over the prepared crust. Bang the pan gently on the counter to release air bubbles.

14. 14

    Place the cheesecake on an oven rack above the hot water bath, with a foil-lined rack above it. Bake at 325°F for 60–70 minutes, until the sides are firm and the center jiggles like gelatin.

15. 15

    Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for 30 minutes.

16. 16

    Transfer the cheesecake to the counter and let it cool completely for 2 hours.

17. 17

    Cover the cheesecake with a paper towel and foil, then refrigerate it overnight.

18. 18

    Unclasp the springform mold and flip the cheesecake to remove the bottom. Flip it again onto a serving platter.

19. 19

    Pour the refrigerated, thinned caramel over the cheesecake. Slice with a hot, clean knife, cleaning and reheating the knife between slices if desired.

Notes

The source also suggests sprinkling a little sea salt over the finished cheesecake and notes that the caramel may be poured over individual portions. The source does not specify the exact water-bath water level or whether the upper foil-lined rack covers the pan directly; follow the stated rack arrangement without adding unsupported details.

Nutrition per serving

• dessert
• cheesecake
• baked
• American
• fall
• make-ahead
• vegetarian