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Prep 1hr30min
Total5hr30min
Servings12
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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)
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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.
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Drizzle room temperature caramel over a slice of cheesecake and sprinkle with additional sea salt if desired.
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No nutrition information available for this recipe
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