Salted Caramel Cheesecake – Sugar Spun Run
My salted caramel cheesecake is ideal for caramel lovers! It has caramel swirled inside and on prime, 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 sleek, creamy caramel-swirled cheesecake, that is one gourmand dessert you gained’t wish to miss.
Why you’ll LOVE my recipe:
- Incorporates pecans within the crust for much more taste (however for those who don’t like nuts, you may at all times depart them out, too!).
- Makes use of my selfmade caramel sauce, which is solely unimaginable. We’ll add this within the cheesecake and on prime of it. Simply take a look at that fairly swirl!
- No pre-baking the crust! Yay!
- Contains plenty of suggestions for clean, crack-free outcomes, so even newbie bakers will be profitable.
Wish to make your cheesecake much more indulgent? Add a drizzle of chocolate ganache!
What You Want
Room temperature components are extraordinarily necessary for clean and creamy closing outcomes. Be sure you 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 variety! Make sure that your cream cheese is at room temperature, in any other case your cheesecake may end up lumpy.
- Eggs. Use room temperature eggs and flippantly beat them earlier than including. Make sure that so as to add them one by one and be very light when incorporating so that you don’t work an excessive amount of air into the batter (which may trigger cracks!).
- Bitter cream. Full-fat greek yogurt would additionally work. I promise you gained’t style this, however you’ll discover the delicate tang it supplies. To me, cheesecake isn’t cheesecake with out it! And sure, this ought to 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 unimaginable! My straightforward salted caramel sauce would additionally work simply positive right here, however I favor the newer recipe.
- Pecans. Toasted pecans or untoasted pecans will work. Whereas we’re including some to the crust, you possibly can additionally throw some chopped toasted pecans into the batter of the cheesecake as effectively!
SAM’S TIP: In case you are utilizing my caramel sauce recipe, word that the caramel will start to barely spill over the edges of the cheesecake after being reduce 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.
Bear in mind, that is simply an outline of the components I used and why. For the total recipe please scroll all the way down to the underside of the submit!
Tips on how to 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 clean and creamy. There ought to be no lumps on this combination!
- Add the bitter cream and vanilla and stir on low velocity till every part is clean.
- Calmly beat one egg with a fork, then stir into the batter. Repeat with the remaining eggs, working one by one 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 clean the floor. Bake at 325F for 50-55 minutes or till virtually set; the middle will likely be jiggly however the edges ought to be set and will have puffed barely.
- Let the cheesecake sit within the oven with the door open just some inches for 1 hour. Take away and let cool to room temperature earlier than putting within the fridge to relax for at the very least 6 hours.
- Add the remaining caramel sauce on prime. I prefer to pop my cheesecake again within the fridge to let the caramel solidify a bit earlier than slicing–it simply yields prettier slices this manner!
- Sprinkle with flaky salt, then slice and serve.
SAM’S TIP: For neat slices, use a pointy knife and run it underneath steaming sizzling water (after which dry it off) earlier than slicing the cheesecake. Wipe the knife clear, then repeat!
Incessantly Requested Questions
My largest 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 necessary to chill your salted caramel cheesecake slowly. I decide 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 bound to trigger cracks.
My different suggestions from my earlier cheesecake recipes apply right here as effectively, akin to not over-mixing, which may incorporate an excessive amount of air and may trigger cracks. That is particularly necessary when you’re incorporating the eggs. Utilizing room temperature components additionally helps with this immensely!
I usually 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 in any odors from the freezer. This cheesecake will maintain for a number of months within the freezer.
Wish to go the additional mile? Prime your cheesecake with some selfmade whipped cream!
Get pleasure from!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! Should you do that recipe, you should definitely tag me on Instagram, and you may also discover me on YouTube and Facebook
Salted Caramel Cheesecake
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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 word), 2 tablespoons granulated sugar, 1 tablespoon firmly packed gentle 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 clean, 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 by one 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 effectively 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 prime 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 nearly set (middle will likely be jiggly like Jell-O, edges might 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 fully then prime the cheesecake with the remaining caramel sauce and switch it to the fridge to relax fully (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 really chop them, or I’ve additionally had success putting them in a plastic baggie and smacking them with a rolling pin or the again of a spoon till they’re positive. For nut-free cheesecake, merely omit the pecans, no different adjustments wanted.
Caramel sauce
I extremely suggest 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 data relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
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