Salted Caramel Cheesecake
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 45 minutes
- Yield: 14 slices 1x
- Category: Dessert
Ingredients
Scale
**For the Salted Caramel Sauce:**
- 1 cup granulated white sugar
- 5 tablespoons unsalted butter
- ½ cup heavy cream
- ½ teaspoon salt
- 1 teaspoon vanilla extract
**For the Crust:**
- 8 graham crackers (full sheets)
- 2 ½ cups mini pretzels
- ¾ cup melted butter
- 2 tablespoons granulated white sugar
**For the Cheesecake:**
- 32 ounces cream cheese (softened)
- ¾ cup granulated white sugar
- 2 tablespoons cornstarch
- 1 tablespoon vanilla bean paste or extract
- â…“ cup sour cream
- 8 ounces white chocolate (melted and slightly cooled)
- 3 eggs
- 3 egg yolks
Instructions
**For the Salted Caramel Sauce:**
- Heat the granulated white sugar in a saucepan until it melts and turns golden.
- Add the butter, then the heavy cream, stirring until smooth.
- Stir in the salt and vanilla, then let the caramel sauce cool.
**For the Crust:**
- Preheat the oven to 350°F and prepare a 9-inch springform pan.
- Pulse the graham crackers and pretzels in a food processor until finely ground.
- Mix in the melted butter and sugar, then press the mixture into the bottom and sides of the pan.
- Bake for 10 minutes, then let it cool.
**For the Cheesecake:**
- Mix the cream cheese, sugar, and cornstarch until smooth.
- Add the vanilla, sour cream, and melted white chocolate, mixing until combined.
- Beat in the eggs and egg yolks one at a time, then pour the batter into the prepared crust.
- Place the cheesecake in a roasting pan, pour boiling water into the pan, and bake for 1 hour.
- Let the cheesecake cool in the oven, then refrigerate until cold.
**Serving the Cheesecake:**
- Carefully remove the cheesecake from the pan and transfer it to a serving plate.
- Drizzle with the salted caramel sauce, slice, and enjoy!
- Store any leftovers in the fridge for up to three days.
