Decadent Salted Caramel Cheesecake made with a buttery graham cracker crust, creamy baked cheesecake filling, and homemade salted caramel sauce. This sweet-and-salty dessert is perfect for holidays, dinner parties, and celebrations.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil.
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool slightly.
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time, mixing just until incorporated.
Pour filling over crust and smooth the top.
Place pan into a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes, until edges are set and center slightly jiggles.
Turn oven off, crack the door open, and let cheesecake cool inside oven for 1 hour.
Remove, cool to room temperature, then refrigerate at least 4 hours or overnight.
Heat sugar in a saucepan over medium heat, stirring until melted and amber in color.
Add butter carefully and stir until melted.
Slowly pour in warm cream (it will bubble), stirring until smooth.
Remove from heat and stir in sea salt. Cool slightly.
Drizzle caramel sauce generously over chilled cheesecake.
Finish with flaky sea salt just before serving.
Toppings
Extra caramel drizzle
Whipped cream
Chopped toasted pecans
Beverages
Espresso or cappuccino
Hot caramel latte
Bourbon or dark rum (small pour)
12 servings