adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salted Caramel Cheesecake
0 Likes
Prep Time:
50 minutes
Total Time:
9 hours 20 minutes
Impress your guests with this irresistible sweet and salty cheesecake for a special occasion.
Ingredients:
  • 1 3/4 cups graham cracker crumbs (about 28 squares)
  • 1/2 cup butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup packed brown sugar
  • 3 eggs
  • 3/4 cup whipping cream
  • 1/4 cup caramel-flavored coffee syrup
  • 1/2 cup butter
  • 1 1/4 cups packed brown sugar
  • 2 tablespoons caramel-flavored coffee syrup
  • 1/2 cup whipping cream
  • 1 1/2 teaspoons flaked sea salt
Instructions:
  • Preheat the oven to 350°F. Wrap a 9-inch springform pan with heavy-duty foil to prevent leaking. Grease the pan with shortening. In a small bowl, mix crust ingredients, press into the bottom of the pan, and bake for 8 to 10 minutes until set. Reduce oven temperature to 300°F. Cool the crust for 10 minutes.
  • In a large bowl, use an electric mixer to smoothly blend cream cheese and 1 cup of brown sugar on medium speed. Gently mix in eggs one at a time until combined. Stir in 3/4 cup whipping cream and 1/4 cup coffee syrup until fully incorporated. Pour the filling over the crust.
  • Bake the cheesecake in a preheated oven at 300°F for 1 hour and 10 minutes to 1 hour and 20 minutes until the edges are set at least 2 inches from the edge of the pan, but the center still has a slight jiggle. Turn off the oven and crack the door open 4 inches. Let the cheesecake sit in the oven for 30 minutes. Run a small metal spatula around the edge of the pan to loosen the cheesecake. Allow the cheesecake to cool in the pan on a rack for 30 minutes, then refrigerate for at least 6 hours or overnight.
  • In a 2-quart saucepan, melt butter over medium heat. Add brown sugar and coffee syrup. Bring to a boil, stirring for 1 minute until sugar dissolves. Mix in whipping cream and bring back to a boil. Remove from heat and let cool for 10 minutes.
  • For serving, gently release the cheesecake from the pan by running a small metal spatula around the edges, then remove the foil and side of the pan. Cut the cheesecake into slices, drizzle with caramel sauce, sprinkle with salt, and refrigerate any leftovers.

Similar Recipes