Description
A delightful dessert blending creamy cheesecake with sweet and salty caramel, featuring an eye-catching drip effect.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup salted caramel sauce
- 1 cup caramel candies
- 1/2 cup heavy cream
- Sea salt flakes
- Whipped cream
- Caramel sauce
- Chopped nuts
- Chocolate shavings
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter, then press into the bottom of the pan. Bake for 10 minutes and let cool.
- Beat cream cheese until smooth, then mix in sugar, sour cream, and vanilla extract. Add eggs one at a time, then gently fold in salted caramel sauce.
- Pour batter over the crust and smooth the top. Bake for 60–70 minutes until edges are set and center is slightly jiggly. Let cool in the oven with the door slightly open for an hour.
- Refrigerate for at least 4 hours or overnight.
- Heat caramel candies and heavy cream in intervals, stirring until smooth. Drizzle over the chilled cheesecake and sprinkle with sea salt flakes.
- Top with whipped cream, extra caramel sauce, chopped nuts, and chocolate shavings.
Notes
Make sure the cream cheese is softened for easy mixing. Use room temperature eggs for better consistency.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: cheesecake, caramel, dessert, drip cake, salted caramel