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My family absolutely adores this Baked Salted Caramel Cheesecake. I tweaked it through countless family celebrations until it became everyone's favorite dessert request. The velvety vanilla cheesecake combined with a crunchy graham base and my scratch-made salted caramel topping creates an unforgettable taste experience.
The Magic Behind This Sweet Treat
What makes this cheesecake stand out is how it combines crunchy, creamy, sweet and salty all in one amazing bite. The graham base gives it the perfect foundation while that gooey salted caramel makes everyone ask for seconds. The best thing? You won't need to mess with complicated water baths. I've made the whole process super easy so you can wow your guests without the stress.
Your Shopping List
- Graham cracker crumbs: You'll want to crush about 16 crackers until they're super fine for our base.
- Sugar: Plain granulated sugar does the trick for everything in this recipe.
- Unsalted butter: When melted, it binds our crust perfectly.
- Cream cheese: Get the full-fat kind and let it warm up completely for the smoothest result.
- Sour cream: This adds that extra luxurious mouthfeel I love.
- Vanilla extract: A splash brings all the flavors together nicely.
- Arrowroot starch: This prevents ugly cracks, but you can swap in cornstarch too.
- Eggs: Four large eggs create that dreamy, perfect texture.
- Salted caramel sauce: The star topping that transforms this from good to mind-blowing.
How To Put It Together
- Create Your Base:
- Combine graham crumbs with sugar and melted butter until it feels like damp sand. Push it into your greased springform pan and bake quickly at 350°F for 10 minutes.
- Prepare The Filling:
- Whip your cream cheese with sugar, arrowroot and salt until it's lump-free. Then fold in sour cream, vanilla, and add eggs one by one, mixing just enough to combine.
- Bake It Up:
- Pour your mixture over the crust, level the top and bake at 300°F for roughly 60 minutes. Look for set edges but a slight wobble in the middle.
- Cool With Care:
- Leave your oven door cracked open with a wooden spoon and let it sit for 75 minutes inside. Then cool another hour on the counter before chilling overnight.
- Add The Wow Factor:
- Before you serve, warm up your salted caramel and pour it generously on top.
Insider Secrets
Don't even think about using cold ingredients if you want a super smooth dessert. The cooling steps aren't just suggestions, they're crucial to avoid disappointing cracks. I always make my caramel sauce a day early so serving day is stress-free.
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Storage Smarts
Your masterpiece will stay good in the fridge for a few days. Need to work ahead? Just wrap it tightly and stick it in the freezer for up to a month. Then thaw it overnight in your fridge before adding that amazing caramel topping.
Common Questions
- → Can I make this cheesecake ahead of time?
You can totally prep this treat up to 2 days early and keep it in your fridge. The caramel can be ready 2-3 days before too. Just warm it up when you're ready to use it.
- → Why does the cheesecake need to cool so slowly?
The slow cool stops cracks from forming and keeps that smooth texture you want. Quick cooling makes the top split open.
- → Can I freeze this cheesecake?
Sure thing. Just wrap your cooled cheesecake in plastic wrap and cover with foil. It'll keep frozen for a month. Let it thaw in the fridge overnight before adding the caramel.
- → How do I know when the cheesecake is done baking?
Look for firm edges but a middle that jiggles a bit. Don't worry about the wobble. It'll firm up as it cools down.
- → What's the best way to get clean slices?
Run a sharp knife under hot water and dry it off between slices. This stops the filling from sticking to your knife and making a mess.