Vanilla Cheesecake with Salted Caramel

By Coppermouse

Creamy vanilla cheesecake with a graham cracker crust and drizzled with a dark salted caramel

Ingredients

• crust:
• 2 cups crushed graham cracker crumbs
• 3 tablespoons sugar
• 1/2 cup butter, melted
• Cheesecake:
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 4 large eggs
• Whipped Cream:
• 1 cup heavy cream, chilled
• 3 tablespoons sugar
• 1/2 teaspoon vanilla extract
• Salted Caramel:
• 3/4 cup white sugar
• 1/4 cup water
• 1/2 cup whipping cream, warmed
• 1 tablespoon butter
• 1/2 teaspoon vanilla exract
• 1/4 teaspoon sea salt (and more for topping

Preparation

Step 1

1. Preheat oven to 325°F.

2. For the crust: Combine the graham cracker crust, sugar, and butter until well combined. Press into the bottom and up the sides of a 10-inch springform pan. Bake for 5-7 minutes.

3. For the cheesecake: Beat cream cheese, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating until blended after each egg. Pour into graham cracker crust. Bake for 50-55 minutes or until center is set.

4. Let cheesecake cool. Run a knife around the outside of the cheesecake before removing the rim. Refrigerate for at least four hours or overnight if possible.

5. Once cheesecake has cooled, prepare the whipped cream. For the whipping cream: Whip the heavy cream, sugar, and vanilla until soft peaks form. Spread over the top of the cheesecake.

6. For the salted caramel: In a large heavy saucepan combine the sugar and water over medium heat stirring constantly. Once mixture starts boiling, DO NOT STIR AT ALL. Continue to boil mixture for 8-12 minutes or until mixture turns a golden brown. Remove from heat. The mixture will continue to brown after removed from heat.

7. Quickly stir in butter and warmed cream, whisking until smooth. Add vanilla and sea salt and stir until combined. Pour into a container to cool. Caramel should be served at room temperature but stored in the fridge. Caramel will harden when cold.