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Vanilla Cheesecake with Salted Caramel

Girl Who Ate Everything Recipe by

Vanilla Cheesecake with Salted Caramel

Creamy vanilla cheesecake with a graham cracker crust and drizzled with a dark salted caramel. 12 servings

(20 comments)
  • Prep Time 1 hr 30 min
  • Total Time 5 hr 30 min
  • Servings 0

Vanilla Cheesecake with Salted Caramel  

As prepared by Girl Who Ate Everything

Salted caramel is appearing everywhere these days – in cookies, brownies, cakes, and drinks.


But what is it about the dark amber substance that is so addicting and keeps us coming back for more? I think once you've tasted the creamy, buttery caramel sprinkled with tiny savory morsels of sea salt you'll realize what all the hype is about.

This Vanilla Cheesecake with Salted Caramel recipe is pretty amazing, if I do say so myself!

 

Graham cracker crust made from graham cracker crumbs, butter, and sugar

It all starts with a graham cracker crust made from graham cracker crumbs, butter, and sugar.

 

Crumbs pressed into springform pan

I like a good thick crust to hold up my cheesecake. Press the crumbs on the bottom and up the sides of a springform pan.

 



This vanilla cheesecake comes together so easy and bakes up beautifully.

 

Putting whipped cream on top of cheesecake

It's best to let your cheesecake chill overnight. Once it's chilled, add some fresh whipped cream.

 

Putting whipped cream on top of cheesecake

I love the light and airy taste of whipped cream in contrast to the richness of the creamy cheesecake.

 

Piece cut out of cheesecake

Sometimes cheesecakes can be flimsy and hard to serve. That's where the thick graham cracker crust comes in handy. This cheesecake is a showstopper!

 

Lifting slice out of cheesecake

And there's only one thing that is missing...

 

Drizzling sea salt caramel onto slice

Ah yes – a generous drizzle of the beloved salted caramel. You could drizzle the whole cheesecake with the caramel or do it by the slice, which is what I prefer.

 

If you're feeling extra adventurous, add an extra sprinkle of sea salt to bring out the flavors even more. Enjoy!



Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
See Recipe

Vanilla Cheesecake with 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)

Directions

  • 1 Preheat oven to 325 degrees 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.
  • 8 To serve: Drizzle room temperature caramel over a slice of cheesecake and sprinkle with additional sea salt if desired.
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