Caramel Cheesecake
A decadent cheesecake featuring a creamy filling over a salted caramel-lined graham cracker crust, finished with more caramel and sea salt.
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Instructions
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Preheat oven to 375 F and prepare a 9-inch springform pan by greasing and wrapping the bottom with foil.
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Combine graham cracker crumbs, melted butter, and brown sugar; press this mixture into the bottom and 1-inch up the sides of the pan.
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Melt caramels and evaporated milk in a microwave, stirring until smooth. Pour half over the crust, sprinkle with sea salt, and chill. Reserve the remaining caramel.
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Beat cream cheese, eggs, sour cream, granulated sugar, vanilla, and salt until blended. Pour this filling over the chilled caramel layer in the crust.
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Bake for 60 minutes, or until the edges are set and the center is slightly loose.
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Cool the cheesecake on a wire rack, then cover and refrigerate for several hours or overnight.
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Once firm, remove the cheesecake from the pan. Reheat the reserved caramel sauce until pourable, then drizzle over the cheesecake and sprinkle with additional sea salt.
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Store covered in the refrigerator.