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This Baked Salted Caramel Cheesecake holds a special place in my recipe collection. I perfected it over many family gatherings and it's now my most requested dessert. The silky smooth vanilla cheesecake paired with buttery graham cracker crust and my homemade salted caramel sauce creates pure dessert magic.
Why You Need This Recipe
I love how this cheesecake hits all the right notes sweet salty creamy and crunchy in every bite. The graham cracker crust provides the perfect base while that salted caramel sauce makes it absolutely irresistible. Best part? You don't need a fussy water bath to get perfect results. I've simplified the process so anyone can make this showstopper.
What Goes Into It
- Graham cracker crumbs: You'll need about 16 crackers crushed into fine crumbs for that perfect crust.
- Sugar: Regular granulated works great for both crust and filling.
- Unsalted butter: Melted butter makes our crust hold together beautifully.
- Cream cheese: Full fat at room temp is key for that dreamy texture.
- Sour cream: This is my secret for extra richness.
- Vanilla extract: Just enough to enhance all the flavors.
- Arrowroot starch: Helps prevent cracks but cornstarch works too.
- Eggs: Four large ones give us that perfect texture.
- Salted caramel sauce: The crowning glory that makes this cheesecake unforgettable.
Kitchen Steps
- Start with the Crust:
- Mix those graham crumbs sugar and melted butter until it looks like wet sand. Press it into your buttered springform pan and give it a quick bake at 350°F for about 10 minutes.
- Mix Your Filling:
- Beat cream cheese sugar arrowroot and salt until smooth. Add sour cream vanilla then eggs one at a time just until they're mixed in.
- Time to Bake:
- Pour everything over your crust smooth the top and bake at 300°F for about an hour. You want the edges set but a slight jiggle in the middle.
- Cooling is Key:
- Prop that oven door open with a wooden spoon let it cool for 75 minutes right there. Then another hour on your counter before chilling overnight.
- The Final Touch:
- Just before serving warm up that salted caramel and drizzle it all over.
My Best Tips
Room temp ingredients are non negotiable for the smoothest cheesecake ever. Take your time with the cooling process trust me it prevents those pesky cracks. Make your caramel sauce ahead it'll save you time when serving.
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Keeping It Fresh
Your cheesecake will stay perfect in the fridge for a couple days. Want to plan ahead? Wrap it well and freeze it for up to a month. Just let it thaw overnight in the fridge before adding that glorious caramel sauce.
Frequently Asked Questions
- → Can I make this cheesecake ahead of time?
Yes, you can make the cheesecake up to 2 days ahead and store it in the fridge. The caramel sauce can be made 2-3 days ahead and rewarmed before using.
- → Why does the cheesecake need to cool so slowly?
Slow cooling prevents the cheesecake from cracking and helps maintain its creamy texture. Quick temperature changes can cause the surface to split.
- → Can I freeze this cheesecake?
Yes, wrap the baked and cooled cheesecake in plastic wrap then foil. Freeze up to 1 month. Thaw overnight in the fridge before topping with caramel.
- → How do I know when the cheesecake is done baking?
The edges should be set but the center should still be slightly wobbly. The cheesecake will continue setting as it cools.
- → What's the best way to get clean slices?
Dip a sharp knife in hot water and wipe it dry between each cut. This prevents the filling from sticking to the knife.