Vanilla Cheesecake with Salted Caramel

  • Prep 1 hr 30 min
  • Total 5 hr 30 min
  • Servings 12

Ingredients

Crust:

  • 2 cups crushed graham cracker crumbs
  • 3 tablespoons sugar
  • 1/2 cup butter, melted

Cheesecake:

  • 4 package (8 oz) 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)

Steps

  • 1
    Preheat oven to 325°F. 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.
  • 2
    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. 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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

  • Drizzle room temperature caramel over a slice of cheesecake and sprinkle with additional sea salt if desired.

No nutrition information available for this recipe
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