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caramel cheesecake

Caramel Cheesecake

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Ingredients
  

Crust

  • 1 1 /2 c. graham cracker crumbs
  • 1 T sugar
  • 6 T melted butter

Cheesecake

  • 32 ounces cream cheese room temp
  • 5 eggs room temp
  • 2 cups sour cream room temp
  • 8 tablespoons butter room temp
  • 1½ cups sugar
  • 2 tablespoons cornstarch
  • 1½ teaspoon pure vanilla

Caramel

  • 1 cup granulated sugar
  • ¼ cup + 2 Tbsp water
  • ¼ cup salted butter cut into Tablespoon pieces
  • ½ cup heavy cream
  • ¾ tsp Maldon salt optional

Instructions
 

Crust

  • Combine all ingredients and press into a 10 inch springform pan.
  • Bake at 350 for 8 minutes. Let cool. (Lower temp to 300 after crust is done.)

Cheesecake

  • Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
  • Preheat oven to 300º.
  • Beat cream cheese and butter until smooth.
  • Add one egg at a time until smooth.
  • Add sour cream.
  • Add sugar, cornstarch and vanilla,
  • Beat until smooth, about 2 minutes.
  • Pour into springform pan and place in oven.
  • Fiill a roasting pan or cheesecake moat with boiling water and place on the rack below the cheesecake.
  • Bake for approx 90 mins. (original says up to 2 hours, but mine was done at 90 mins.)
  • It should be lightly browned on top and still have a little jiggle to it.
  • My time was based on a convection oven so a regular oven may need the full 2 hours.
  • Let cheesecake cool to room temp and chill in fridge overnight.

Caramel

  • In a heavy-bottomed large pot, combine sugar and water.
  • Put heat on medium high and let sugar melt.
  • Stir to help sugar along.
  • Once dissolved, stop stirring and let it come to a boil.
  • Boil until the sugar is dark amber in color and swirl pot now and again to help it cook evenly.
  • Once the sugar is amber add the butter and stir to melt it.
  • Remove heat and slowly/carefully pour in the cream.
  • Keep stirring until smooth.
  • Pour in a glass measuring cup or jar to let cool.
  • Add salt if using.
  • Keep in fridge once cooled!

Assembly

  • Let caramel come to room temp or microwave slightly just until pourable. Remove cheesecake pan sides from chilled cake. Place on cake plate. Pour on some caramel-you won't use it all. Add coarse salt flakes if desired!