My salted caramel cheesecake is ideal for caramel lovers! It has caramel swirled inside and on high, plus loads of flaky sea salt. Add pecans within the crust for much more taste! Recipe features a how-to video!
The Finest Salted Caramel Cheesecake
Caramel lovers, you’re in for a critical deal with! This salted caramel cheesecake isn’t some mediocre slice drizzled with some caramel sauce…no, this cheesecake is bursting with caramel taste in each single layer!
From the pecan-infused graham cracker crust to the graceful, creamy caramel-swirled cheesecake, that is one connoisseur dessert you received’t need to miss.
Why you’ll LOVE my recipe:
- Incorporates pecans within the crust for much more taste (however if you happen to don’t like nuts, you may at all times go away them out, too!).
- Makes use of my selfmade caramel sauce, which is solely unbelievable. We’ll add this within the cheesecake and on high of it. Simply have a look at that fairly swirl!
- No pre-baking the crust! Yay!
- Consists of a number of ideas for easy, crack-free outcomes, so even newbie bakers will be profitable.
Need to make your cheesecake much more indulgent? Add a drizzle of chocolate ganache!
What You Want
Room temperature components are extraordinarily essential for easy and creamy remaining outcomes. Be sure to have the next available:
- Cream cheese. Full-fat, brick-style cream cheese is a should right here. Don’t use the spreadable or low-fat sort! Be sure that your cream cheese is at room temperature, in any other case your cheesecake might end up lumpy.
- Eggs. Use room temperature eggs and flippantly beat them earlier than including. Be sure that so as to add them one after the other and be very mild when incorporating so that you don’t work an excessive amount of air into the batter (which might trigger cracks!).
- Bitter cream. Full-fat greek yogurt would additionally work. I promise you received’t style this, however you’ll discover the refined tang it gives. To me, cheesecake isn’t cheesecake with out it! And sure, this must be room temperature too.
- Caramel sauce. I exploit my selfmade caramel sauce which works nice right here. Retailer-bought will work too, however the taste of the selfmade stuff is simply unbelievable! My simple salted caramel sauce would additionally work simply nice right here, however I want the newer recipe.
- Pecans. Toasted pecans or untoasted pecans will work. Whereas we’re including some to the crust, you may additionally throw some chopped toasted pecans into the batter of the cheesecake as properly!
SAM’S TIP: In case you are utilizing my caramel sauce recipe, observe that the caramel will start to barely spill over the edges of the cheesecake after being lower and because it sits out of refrigeration. Don’t fear–it shouldn’t all run off the cheesecake although, and it’ll re-firm as soon as it goes again within the fridge.
Keep in mind, that is simply an summary of the components I used and why. For the total recipe please scroll all the way down to the underside of the put up!
How you can Make Salted Caramel Cheesecake
Make the Crust
- Finely chop your pecans utilizing both a knife, meals processor, or crush them by whacking with the again of a spoon. Place in a bowl.
- Add the graham cracker crumbs and sugar and stir to mix.
- Pour within the butter and blend till every part is moistened.
- Press right into a springform pan, ensuring to go excessive up the edges of the pan. Set this apart–no must pre-bake!
Make the Cheesecake
- Beat the cream cheese and sugar on medium velocity till easy and creamy. There must be no lumps on this combination!
- Add the bitter cream and vanilla and stir on low velocity till every part is easy.
- Evenly beat one egg with a fork, then stir into the batter. Repeat with the remaining eggs, working one after the other till every egg is simply mixed.
- Pour half the batter into your ready crust, then drizzle ¼ cup of caramel sauce overtop.
- Add the remaining cheesecake batter and easy the floor. Bake at 325F for 50-55 minutes or till nearly set; the middle will likely be jiggly however the edges must be set and should have puffed barely.
- Let the cheesecake sit within the oven with the door open only a few inches for 1 hour. Take away and let cool to room temperature earlier than inserting within the fridge to sit back for no less than 6 hours.
- Add the remaining caramel sauce on high. I wish to pop my cheesecake again within the fridge to let the caramel solidify a bit earlier than slicing–it simply yields prettier slices this fashion!
- Sprinkle with flaky salt, then slice and serve.
SAM’S TIP: For neat slices, use a pointy knife and run it underneath steaming scorching water (after which dry it off) earlier than slicing the cheesecake. Wipe the knife clear, then repeat!
Often Requested Questions
My greatest tip for stopping cracks in your cheesecake is to ensure the crust is greater than the cheesecake layer. This permits the crust to shrink with the cheesecake because it cools and removes the strain that may trigger cracks.
Talking of cooling, it’s essential to chill your salted caramel cheesecake slowly. I choose to chill mine for an hour within the turned-off oven, then let it sit at room temperature, and eventually place within the fridge. Taking your cheesecake immediately from the oven to the fridge is certain to trigger cracks.
My different ideas from my earlier cheesecake recipes apply right here as properly, akin to not over-mixing, which might incorporate an excessive amount of air and might trigger cracks. That is particularly essential when you find yourself incorporating the eggs. Utilizing room temperature components additionally helps with this immensely!
I sometimes simply retailer my cheesecakes of their springform pans. To do that, I merely take away the ring as soon as the cheesecake is totally set, serve, then reattach the ring and canopy with foil to retailer.
This cheesecake will final within the fridge (lined, please!) for as much as 5 days.
Sure! Place in an hermetic container so it doesn’t take up any odors from the freezer. This cheesecake will hold for a number of months within the freezer.
Need to go the additional mile? Prime your cheesecake with some selfmade whipped cream!
Take pleasure in!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! Should you do this recipe, make sure you tag me on Instagram, and you may also discover me on YouTube and Fb
Salted Caramel Cheesecake
Servings: 12 servings
Energy: 334kcal
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Directions
For the crust
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In a medium-sized bowl, mix graham cracker crumbs, finely chopped pecans, and sugars.
1 ½ cups (170 g) graham cracker crumbs, ⅓ cup (40 g) finely chopped pecans (see observe), 2 tablespoons granulated sugar, 1 tablespoon firmly packed mild brown sugar
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Add melted butter to the crumb combination and blend till crumbs are moistened.
7 tablespoons melted salted butter
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Press the combination evenly onto the underside and up the edges of a 9-inch springform pan.
For the cheesecake
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Preheat the oven to 325°F (165°C).
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In a big mixing bowl, mix cream cheese and granulated sugar. Use an electrical mixer to beat on medium velocity till easy, creamy, and lump-free.
24 oz (680 g) softened brick-style full-fat cream cheese, 1 cup (200 g) granulated sugar
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Add bitter cream and vanilla extract and blend on low velocity till mixed.
½ cup (120 g) bitter cream, 1 teaspoon vanilla extract
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In a separate bowl, flippantly beat every egg with a fork, then add one after the other to the cheesecake batter, mixing on low velocity till simply mixed. Scrape the edges and backside of the bowl to make sure all components are properly included.
3 giant eggs
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Pour half of the cheesecake batter into the ready crust. Drizzle ¼ cup (59ml) of caramel sauce evenly over the batter, then high with the remaining cheesecake batter.
1 cup (236 ml) thick caramel sauce
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Place the pan on the middle rack of the preheated oven and bake for 50-55 minutes, or till the cheesecake is sort of set (middle will likely be jiggly like Jell-O, edges could puff barely).
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Flip off the oven, crack the door a number of inches, and let the cheesecake cool inside for 1 hour.
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Take away from the oven to chill at room temperature till cooled utterly then high the cheesecake with the remaining caramel sauce and switch it to the fridge to sit back utterly (6 hours or in a single day).
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As soon as the cheesecake is totally chilled, take away the springform ring, sprinkle the floor of the cheesecake with flaky sea salt if desired, then slice and serve. To retailer, reattach the springform ring and canopy with foil.
Flaky sea salt for sprinkling
Notes
Pecans
You may measure pecans earlier than or after chopping. You may truly chop them, or I’ve additionally had success inserting them in a plastic baggie and smacking them with a rolling pin or the again of a spoon till they’re nice. For nut-free cheesecake, merely omit the pecans, no different adjustments wanted.
Caramel sauce
I extremely advocate making your individual caramel sauce utilizing my caramel topping recipe.
Storing
Retailer lined within the fridge for as much as 5 days.
Vitamin
Serving: 1serving | Energy: 334kcal | Carbohydrates: 44g | Protein: 12g | Fats: 13g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.3g | Ldl cholesterol: 71mg | Sodium: 603mg | Potassium: 231mg | Fiber: 1g | Sugar: 36g | Vitamin A: 372IU | Vitamin C: 0.2mg | Calcium: 237mg | Iron: 1mg
Dietary info is predicated on third-party calculations and must be thought of an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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