Salted Caramel Cheesecake
User Reviews
5
Salted Caramel Cheesecake
Description
The recipe begins by mixing graham cracker crumbs, finely chopped pecans, granulated and brown sugar, and melted salted butter, which is pressed firmly into a 9-inch springform pan to form the crust lining the base and sides. The cheesecake batter is prepared by beating softened cream cheese with sugar until smooth, then incorporating sour cream and vanilla extract. Eggs are added one at a time, mixed gently to maintain a creamy consistency.
Half of the batter is poured over the crust, followed by an even drizzle of caramel sauce. The remaining batter covers the caramel layer, creating a marbled effect. The cheesecake is then baked until just set, yielding a dense but tender custard texture with a slight tang from the cream cheese and sour cream. The caramel sauce provides a sweet and salty centerpiece that complements the buttery crust beneath.
This cheesecake can be served chilled, making a decadent dessert for celebrations or special occasions. Drizzling additional caramel on top and sprinkling flaky sea salt enhances its flavor layers. The pecans in the crust add a pleasant crunch to contrast the smooth cheesecake. Leftovers should be stored covered in the refrigerator and enjoyed within five days for optimal freshness.
Chopping pecans finely helps integrate their flavor and texture into the crust evenly. For a nut-free version, omit pecans without altering other ingredients. Using a homemade caramel sauce is recommended for best flavor and thickness. Room-temperature ingredients mix more smoothly, and measuring pecans either before or after chopping works well.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup pecans finely chopped
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar light; firmly packed
- 7 tablespoons butter melted, salted
Cheesecake:
- 24 oz cream cheese softened, brick-style, full-fat
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 egg room temperature, large
- 1 cup caramel sauce room temperature, divided (click link for homemade caramel sauce, see note, thick
- sea salt optional, flaky; for sprinkling
Instructions
For the crust
- In a medium-sized bowl, combine graham cracker crumbs, finely chopped pecans, and sugars.
- Add melted butter to the crumb mixture and mix until crumbs are moistened.
- Press the mixture evenly onto the bottom and up the sides of a 9-inch springform pan.
For the cheesecake
- Preheat the oven to 325°F (165°C).
- In a large mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat on medium speed until smooth, creamy, and lump-free.
- Add sour cream and vanilla extract and mix on low speed until combined.
- In a separate bowl, lightly beat each egg with a fork, then add one at a time to the cheesecake batter, mixing on low speed until just combined. Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
- Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup (59ml) of caramel sauce evenly over the batter, then top with the remaining cheesecake batter.
- Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly like Jell-O, edges may puff slightly).
- Turn off the oven, crack the door several inches, and let the cheesecake cool inside for 1 hour.
- Remove from the oven to cool at room temperature until cooled completely then top the cheesecake with the remaining caramel sauce and transfer it to the refrigerator to chill completely (6 hours or overnight).
- Once the cheesecake is fully chilled, remove the springform ring, sprinkle the surface of the cheesecake with flaky sea salt if desired, then slice and serve. To store, reattach the springform ring and cover with foil.
Notes
- For even flavor distribution, chop pecans finely or crush them gently in a bag if preferred.
- To make the cheesecake nut-free, simply leave out pecans with no other changes needed.
- Homemade caramel sauce is recommended for a richer, thicker topping and filling.
- Cover and refrigerate leftover cheesecake for up to five days to maintain freshness.
- Use room temperature ingredients to ensure smooth, lump-free batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 334kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 603mg | 25% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 237mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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