Ingredients
Equipment
Method
Make the Salted Caramel Sauce
- Heat sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon until it melts and turns a deep amber color, about 8-10 minutes. Pro tip: Don't rush this step - let the sugar melt slowly to avoid burning
- Remove from heat and immediately whisk in butter until smooth, then slowly pour in heavy cream while whisking continuously. Stir in sea salt and set aside to cool completely. Pro tip: The mixture will bubble vigorously when you add the cream - this is normal
Prepare the Crust
- Process graham crackers in a food processor until you have fine crumbs. Mix crumbs with melted butter, sugar, and salt until evenly moistened. Pro tip: The mixture should hold together when pressed but not be soggy
- Press mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup. Refrigerate while preparing the filling. Pro tip: Press from center outward for an even crust
Make the Cheesecake Filling
- Beat cream cheese with an electric mixer until completely smooth and fluffy, about 3-4 minutes. Gradually add powdered sugar and vanilla, beating until combined. Pro tip: Make sure cream cheese is truly at room temperature to avoid lumps
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold one-third of the whipped cream into the cream cheese mixture, then fold in remaining cream in two additions. Pro tip: Don't overmix or you'll deflate the whipped cream
Assemble the Cheesecake
- Spread half of the cheesecake filling over the prepared crust. Drizzle with 1/4 cup of cooled caramel sauce and gently swirl with a knife. Pro tip: Create beautiful swirls by drawing the knife in figure-8 patterns
- Top with remaining cheesecake filling and smooth the surface. Drizzle with remaining caramel and swirl again. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Pro tip: Overnight chilling gives the best texture and flavor
Serve and Finish
- Run a thin knife around the edges of the pan before releasing the springform sides. Transfer to serving plate and drizzle with additional caramel sauce. Pro tip: Warm the caramel slightly if it has thickened too much
- Slice with a clean, sharp knife, wiping the blade between cuts. Sprinkle each slice with a pinch of sea salt before serving. Pro tip: Dip knife in warm water and wipe clean for the neatest slices
Notes
- Cream cheese must be at room temperature for 2-3 hours before using to ensure smooth mixing
- Caramel sauce should be completely cooled before adding to prevent melting the whipped cream
- Cheesecake can be made up to 3 days ahead and stored covered in refrigerator