Tablespoon
Tablespoon loads your plate with ideas, postings and tips on dishes that are easy to make and hard not to love.
Quick Dish
Quick Dish is full of tasty recipes that call for loads of fresh ingredients, but also sneak in some primo prepared stuff to make things fast and easy.
Taste for Adventure
Taste for Adventure serves up far-flung food inspiration sure to spice up your life. Wow your peeps. Thank us later.
Rock UR Party
From low-key get-togethers to epic events, get your party started here. We help you pull it off in style, with energy left so you can cut loose, too.

False

Course
>
Desserts
>
Cheesecake
>
Vanilla Cheesecake with Salted Caramel

Vanilla Cheesecake with Salted Caramel

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

Wait, there's more! Read the blog post about this recipe.

Recipe by girlwhoateeverything

12345

(1)

Prep Time: 1 hour 30 minutes

Total Time: 5 hours 30 minutes

Servings: 12 servings

Recipe

Recipe
Versions

Nutrition

Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
sign in or join.

Nutrition Info

Looks like there’s no nutritional information for this recipe.

Sorry about that. We do our best to give you complete information wherever we can.

Tips & Techniques

Member recipe

This recipe was submitted by a member and has not been tested in our kitchen.

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, warmed
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)

Directions

1Preheat oven to 325 degrees F.
2For 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.
3For 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.
4Let 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.
5Once 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.
6For 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.
7Quickly 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.
8To serve: Drizzle room temperature caramel over a slice of cheesecake and sprinkle with additional sea salt if desired.

Categories: Desserts, Cheesecake

Add a Comment

12345

Please enter a comment.

Post Post

Anonymous said:

Trying this tonight for a dinner party tomorrow night. My kitchen smells amazing, and I'm fighting my hubby who is wanting to dig in tonight! I did have to bake it about 15 minutes longer than called for though, just fyi!

3/22/2013 7:44:32 PM

TBSPAna said:

So glad the cheesecake ended up tasting delish, @Anonymous — and thanks for sharing your caramel sauce tips with us. :)

3/22/2013 5:19:04 PM

Anonymous said:

I was excited when I first found this recipe for it looked and sounded great and I wanted to make it for my boyfriend for his birthday. As someone who had never made a cheesecake, whip cream or caramel I have to say that when doing this recipe I found it very difficult as well as I did as my boyfriend for help, he's an Executive Chief and been to cooking school so he knows his stuff. Where I'm still learning lol My cheesecake over all didn't turn out like any cheesecake I've had but is was still really good. It came out as a vanilla pie I would say. Cheesecake part was fine, the biggest mistakes where in the directions for the whipping cream and caramel. The cream should NOT be warmed for doing that you get butter which I did. Thanks to my boyfriend who helped. We chilled the bowl and the cream than beat it with the beaters and poof it worked. The caramel directions need to be way longer and include a few things. 1) as your cooking the mixture to a boil wet a brush and clean the sides of the pan to get any extra sugar crystals so the mixture isn't off set. 2) Cream doesn't need to be warmed. Over all it may not have come out perfect but it came out great and he loved it.

3/21/2013 11:11:00 PM

TBSPAna said:

High praise, @Angjula. So glad you loved the cheesecake!

2/27/2013 4:49:16 PM

Anonymous said:

I made this for my dad. He love it and said it tasted like home. He's from New York.

2/26/2013 9:56:51 PM

Angjula said:

The cheese cake turned out great! I served it to a group of 5 and they all thought it was delicious! I would have given this recipe 5 stars; however, there were a couple problems with the recipe... 1. The cheese cake required an extra 20 minutes to bake. 50-55 minutes left only the edges semi-done. The center was not set. 2. For the whipping cream, the heavy cream shouldn't be warmed prior to whipping. We tried this and ended up wasting a large amount of the heavy cream. When we used chilled heavy cream instead, we had better results. Overall, cheese cake was PHENOMENAL! The recipe just needs just needs a couple adjustments in my humble opinion.

2/26/2013 11:55:18 AM

Anonymous said:

To whip cream, heavy cream should be well chilled. If you warm it first, it will separate and become butter and whey.

2/17/2013 1:50:09 PM