Description
A rich and creamy cheesecake with a buttery graham cracker crust, topped with a decadent salted caramel sauce.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup butterscotch chips, melted
- 1/4 cup heavy cream
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until combined. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
- In a large bowl, beat cream cheese and 1 1/4 cups sugar until smooth. Beat in flour and vanilla extract. Add eggs one at a time, beating well after each addition. Stir in sour cream and melted butterscotch chips. Pour filling over the cooled crust.
- Bake for 60-70 minutes, or until the center is almost set. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
- To make the salted caramel topping: In a small saucepan, combine 1/4 cup heavy cream, 1/4 cup brown sugar, 2 tablespoons butter, and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
- In another small saucepan, combine 1/4 cup water and 1/4 cup sugar. Cook over medium-high heat, without stirring, until the sugar turns an amber color. Carefully stir in 1/4 cup heavy cream (the mixture will bubble up). Cook, stirring, until smooth. Stir in 1/2 teaspoon sea salt.
- Pour the salted caramel topping over the chilled cheesecake before serving.
Notes
- For a smoother filling, ensure cream cheese is at room temperature.
- Do not overmix the batter once eggs are added.
- Cooling the cheesecake gradually prevents cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Butterscotch Cheesecake, Salted Caramel, Dessert, Creamy Cheesecake, Graham Cracker Crust