Salted Caramel Cheesecake (Print Version)
# Ingredients:
01 -
2 cups (250g) graham cracker crumbs (16 sheets).
02 -
1/4 cup (50g) granulated sugar.
03 -
1/4 tsp salt.
04 -
1/2 cup (112g) unsalted butter, melted.
05 -
24 oz (678g) full fat cream cheese, softened.
06 -
1 cup (200g) granulated sugar.
07 -
2 tsp (6g) arrowroot starch.
08 -
1/4 tsp salt.
09 -
1 cup (240g) sour cream, room temperature.
10 -
2 tsp (8g) vanilla extract.
11 -
4 large eggs (200g), room temperature.
12 -
1 cup salted caramel sauce.
# Instructions:
01 -
Heat oven to 350°F. Butter 9-inch springform pan. Line bottom with parchment.
02 -
Mix graham crumbs, sugar, salt, and melted butter until wet sand texture. Press into pan bottom and up sides. Bake 10-11 minutes. Cool 30 minutes.
03 -
Lower oven to 300°F. Beat cream cheese, sugar, arrowroot, salt until mixed. Add sour cream, vanilla. Add eggs one at a time.
04 -
Pour into crust. Bake 60-65 minutes until edges set but center wobbly.
05 -
Turn off oven, prop door open, cool 75 minutes inside.
06 -
Run knife around edge. Cool 1 hour on rack.
07 -
Chill overnight uncovered in fridge.
08 -
Remove from pan. Top with caramel sauce.
# Notes:
01 -
This classic cheesecake features a buttery graham cracker crust and creamy filling made with cream cheese and sour cream, topped with gooey salted caramel sauce. Perfect for special occasions.