1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened 1 cup granulated sugar 1 tsp vanilla extract 3 large eggs 1 cup sour cream 1/2 cup heavy cream 1/2 cup salted caramel sauce (store-bought or homemade) For the Topping:
Additional salted caramel sauce for drizzling 1/4 cup granulated sugar (for brûlée topping) Sea salt flakes (for garnish) Instructions:
Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during baking. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for about 10 minutes, then remove from the oven and let it cool. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix until combined. Gradually add the eggs, one at a time, mixing on low speed until just combined. Stir in the sour cream, heavy cream, and salted caramel sauce until smooth. Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake: Place the springform pan in a larger baking dish and fill the dish with hot water to create a water bath. Bake in the preheated oven for about 60-70 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight. Brûlée the Top: Once the cheesecake is chilled, remove it from the springform pan. Drizzle additional salted caramel sauce over the top. Evenly sprinkle the granulated sugar over the caramel sauce. Using a kitchen torch, carefully brûlée the sugar until it melts and forms a crispy, caramelized layer. If you don’t have a torch, you can place the cheesecake under a broiler for a few minutes, watching closely to avoid burning. Serve: Allow the brûléed topping to cool and harden for a few minutes. Garnish with sea salt flakes. Slice and enjoy your decadent Salted Caramel Crème Brûlée Cheesecake!
