Caramel Cheesecake with Salt (Printable Version)
# What You’ll Need:
01 -
2 cups (250g) crushed graham crackers (16 whole sheets).
02 -
1/4 cup (50g) white sugar.
03 -
1/4 tsp table salt.
04 -
1/2 cup (112g) melted unsalted butter.
05 -
24 oz (678g) softened full fat cream cheese.
06 -
1 cup (200g) white sugar.
07 -
2 tsp (6g) arrowroot powder.
08 -
1/4 tsp table salt.
09 -
1 cup (240g) room temp sour cream.
10 -
2 tsp (8g) pure vanilla extract.
11 -
4 large eggs (200g), at room temp.
12 -
1 cup homemade salted caramel.
# Steps To Make It:
01 -
Get your oven going at 350°F. Grease a 9-inch springform pan and put parchment on the bottom.
02 -
Combine graham crumbs with sugar, salt, and butter until it looks like damp sand. Push mixture into pan bottom and sides. Pop in oven for 10-11 mins. Let it sit for 30 mins after.
03 -
Dial oven down to 300°F. Mix cream cheese with sugar, arrowroot, and salt till smooth. Throw in sour cream and vanilla. Add eggs one by one.
04 -
Dump mixture into the crust. Bake about 60-65 mins until sides are firm but middle still jiggles a bit.
05 -
Shut off the oven, stick a wooden spoon in the door, let cake cool inside for 75 mins.
06 -
Slide a knife around the edges. Let it cool another hour on a wire rack.
07 -
Stick it in the fridge overnight without covering it.
08 -
Take cake out of the pan. Drizzle caramel sauce all over the top.
# Extra Notes:
01 -
A smooth and rich dessert with a crunchy graham base and velvety cream cheese middle, finished with sticky salted caramel. It's the showstopper you need for family gatherings or celebrations.