Caramel Cheesecake

Ingredients:

For the Caramel Sauce:

1 cup granulated sugar (200 grams)

6 tablespoons unsalted butter (85 grams)

1/2 cup heavy cream (120 ml)

1 teaspoon vanilla extract

1/2 teaspoon salt

For the Graham Cracker Crust:

1 and 1/2 cups graham cracker crumbs (180 grams) or digestive biscuits

1/4 cup brown sugar (55 grams)

6 tablespoons unsalted butter, melted (85 grams)

For the Cheesecake Batter:

4 packages (907 grams) cream cheese, softened (8 oz each)

1 cup brown sugar (220 grams)

1/4 cup granulated sugar (50 grams)

1/2 cup sour cream (120 grams)

4 large eggs, room temperature

1 tablespoon vanilla extract

1/2 teaspoon salt

Instructions:

Caramel Sauce:

Prepare the Cream: Allow the heavy cream to sit at room temperature for about 10-15 minutes or microwave gently to warm it slightly.

Cook the Sugar: In a stainless steel saucepan, add the granulated sugar and cook over medium heat. Stir constantly until the sugar melts and turns golden brown. Watch carefully to prevent burning.

Add Butter: Once melted, quickly stir in the unsalted butter until melted.

Add Cream: Gradually add the heavy cream while stirring continuously. Cook over low heat until smooth.

Season: Remove from heat and mix in vanilla extract and salt. Let the caramel cool to room temperature.

Graham Cracker Crust:

Preheat Oven: Set your oven to 325°F (163°C).

Prepare Crust: In a bowl, mix graham cracker crumbs and brown sugar. Stir in melted butter until combined. Press the mixture into the bottom of an 8” or 9” springform pan.

Bake: Bake for 10 minutes, then allow to cool.

Cheesecake Batter:

Prep Pan: If needed, grease the sides of your cheesecake pan.

Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese for about 3 minutes until creamy.

Add Sugars: Mix in brown sugar and granulated sugar, beating for another 2 minutes. Scrape the bowl as needed.

Add Sour Cream: Blend in sour cream, then add eggs one at a time, mixing just until incorporated to avoid overmixing.

Finish Batter: Stir in vanilla extract and salt, mixing briefly.

Layer: Pour half of the cheesecake batter over the cooled crust. Drizzle with 1/2 cup of the prepared caramel (room temperature). Pour the remaining batter over the caramel and smooth the top.

Baking:

Water Bath: Wrap the bottom of the pan in foil. Place the pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath.

Bake: Bake in the preheated oven for 60-75 minutes. The center should jiggle slightly but the edges should be set.

Cool in Oven: Turn off the oven and let the cheesecake cool in the oven for 1 hour.

Chill: Remove the cheesecake and refrigerate for at least 6 hours or overnight.

Decorating:

Final Touch: Before serving, warm the remaining caramel in the microwave until it’s runny. Pour it over the cheesecake and spread evenly.

Add Salt: Sprinkle salt flakes around the edges for a gourmet touch.

Slice and serve this delicious Caramel Cheesecake for a delightful dessert experience