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Salted Caramel Cheesecake

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This Salted Caramel Cheesecake is creamy and decadent, featuring a pretzel-graham cracker crust, smooth cheesecake filling enriched with white chocolate, and a silky homemade salted caramel sauce on top.

Ingredients

1 cup (200 g) granulated white sugar (for caramel)

5 tbsp (70 g) unsalted butter, softened (for caramel)

1/2 cup (120 ml) heavy cream, at room temperature (for caramel)

1/2 tsp salt (for caramel)

1 tsp vanilla (for caramel)

8 (120 g) graham crackers, full sheets (for crust)

2 1/2 cups (120 g) mini pretzels (for crust)

3/4 cup (168 g) melted butter (for crust)

2 tbsp (25 g) granulated white sugar (for crust)

32 oz (907 g) cream cheese, softened at room temperature

3/4 cup (150 g) granulated white sugar

2 tbsp (16 g) corn starch

1 tbsp vanilla bean paste or extract

1/3 cup (82 g) sour cream, at room temperature

8 oz (226 g) white chocolate, melted and slightly cooled

3 eggs, at room temperature

3 egg yolks, at room temperature

Instructions

  1. Make the caramel sauce: Heat sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
  2. Add butter and stir until incorporated, then slowly whisk in heavy cream.
  3. Stir in salt and vanilla, then let cool slightly.
  4. Prepare the crust: Crush graham crackers and pretzels into fine crumbs, mix with melted butter and sugar.
  5. Press mixture firmly into the bottom of a springform pan and set aside.
  6. Make the filling: Beat cream cheese until smooth, then add sugar, cornstarch, and vanilla.
  7. Mix in sour cream and melted white chocolate until creamy.
  8. Add eggs and yolks one at a time, mixing on low until combined.
  9. Pour batter over crust and smooth the top.
  10. Bake in a water bath at 325°F (163°C) for 70–80 minutes, until edges are set but center jiggles.
  11. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  12. Refrigerate for at least 4 hours or overnight.
  13. Before serving, drizzle generously with salted caramel sauce.

Notes

For a saltier crust, use only pretzels instead of mixing with graham crackers.

Chocolate graham crackers make the crust richer.

Swirl caramel into the batter before baking for extra flavor.

Top with whipped cream, crushed pretzels, or nuts for garnish.

Cheesecake tastes best when chilled overnight before serving.

Nutrition

Find it online: https://justsosavory.com/salted-caramel-cheesecake/