SALTED CARAMEL CHEESECAKE RECIPE

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This Salted Caramel Cheesecake is the best you’ll ever have! The caramel sauce is my favorite and it isn’t simply drizzled on top, but it’s actually layered inside the cheesecake as well! It’s smooth, creamy and delicious! Caramel cheesecake perfection!

Barney Desmazery’s make-ahead cheesecake means you can serve up a showstopper and still be at the heart of a family celebration

I don’t just throw around the word “best” just because. When I say this is one of the best cheesecakes I’ve ever had, I mean it! This salted caramel cheesecake has the silkiest and creamiest texture that is perfectly balanced with the salted caramel. It’s both inside AND on top of this cheesecake. Oh, did I mention it has a gingersnap cookie crust?? Trust me, you definitely need to make this ASAP.

salted caramel cheesecake with a pool of homemade salted caramel on top
Yes, that’s right. I’m not afraid to say that this is the best cheesecake recipe! I made the final version of this recipe for our Friendsgivingmas and I’ve never seen so many of my friends LOVE a dessert like they did this one.

Before this Baked Salted Caramel Cheesecake recipe, I’d never eaten a baked cheesecake. The only cheesecakes I’d had were the set in the fridge kind and something about baking cream cheese just seemed strange. Well, thankfully I managed to get my head around that and try baked cheesecake. Oh yes! Where have you been all my life? Oh that’s right, you were there and I was ignoring you. Bad baker!!

Ingredients
Crust
1/2 C butter
1/3 C packed light brown sugar
1 1/4 C all-purpose flour
3/4 C finely chopped macadamia nuts
Filling
2 lbs full fat cream cheese softened
1/2 C granulated sugar
1 tsp vanilla
1 C caramel sauce
2 lrg eggs room temp
1 lrg egg yolk room temp
Topping
1 1/4 C caramel sauce
sprinkle fleur de sel
US Customary – Metric

Instructions
Crust
preheat the oven to 350F,
In your mixer beat the butter until fluffy
Add brown sugar and mix well,
Add flour and mix until a dough forms
Mix in the nuts
Spread into 10 inch cheesecake pan, poke holes
Bake 18 mins
Let cool.
Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
Filling
Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
While beating on low add the caramel sauce
Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.
Lightly whisk the eggs and yolks together and add to cream cheese mixture
Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.
Pour the filling over crust, bake on the center rack about 1 hour +.
how to tell cheesecake is done – When you open the rack and shift the pan the center 3-4 inches will jiggle – not like soup, like a loose jello jigglers.
Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.
The next day pour the rest of the caramel over the top of the cake
Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I’m all for MORE is better)

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