Salted Caramel Cheesecake Recipe

This Salted Caramel Cheesecake is the best you’ll ever have! The caramel sauce is my favorite and you’ll find that it isn’t simply drizzled on top, but it’s actually layered inside the cheesecake as well! It’s smooth, creamy and delicious!


Yields : 12-14 Slices

INGREDIENTS
CARAMEL SAUCE
2 1/2 cups (518g) sugar
10 tbsp (140g) salted butter, room temperature
1 1/4 cups (300ml) heavy whipping cream, room temperature
6 tbsp (49g) all purpose flour, sifted

CRUST
2 cups (268g) graham cracker crumbs
1/2 cup salted butter, melted
3 tbsp brown sugar

FILLING
24 oz (678g) cream cheese, room temperature
1 cup (144g) light brown sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream
1 1/2 tbsp vanilla extract
4 large eggs
Toffee bits

INSTRUCTIONS

  1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
  2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
  3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat. READ MORE

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