Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar (for filling)
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup high-quality salted caramel sauce (plus more for drizzling)
- 1/2 teaspoon flaky sea salt
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of the prepared pan, using the bottom of a measuring cup to create an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until the mixture is completely smooth and fluffy. Add the sour cream and vanilla extract, mixing until just combined. Incorporate the eggs one at a time on low speed, being careful not to overbeat the batter. Pour half of the cheesecake batter over the cooled crust. Drizzle 1/4 cup of salted caramel sauce over the batter and swirl it gently with a knife. Pour the remaining batter on top. Place the pan in the oven and bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour to prevent cracking.
- Once the cheesecake has reached room temperature, refrigerate it for at least 6 hours, or ideally overnight. Before serving, carefully run a thin knife around the edge of the pan and release the springform sides. Drizzle the remaining salted caramel sauce generously over the top of the cake. Sprinkle with a pinch of flaky sea salt for that signature finish. Slice using a warm, clean knife for the most professional appearance.
- Cook Time: 1 hour 20 minutes