Salted Caramel Crème Brûlée Cheesecake
A delightful fusion of creamy cheesecake and rich crème brûlée, topped with irresistible salted caramel sauce, perfect for special occasions or cozy nights in.
Ingredients
For the crust
- 2 cups graham cracker crumbs Provides a crispy base.
- 1/2 cup unsalted butter, melted Adds richness and binds the crust.
- 1/2 cup sugar Sweetens the crust.
For the cheesecake
- 4 packages (8 oz) cream cheese, softened Main ingredient for creaminess.
- 1 cup sugar Sweetens the cheesecake.
- 4 large eggs Provides structure and creaminess.
- 1 tablespoon vanilla extract Adds depth of flavor.
- 1 cup heavy cream Makes the cheesecake rich.
- 1 cup salted caramel sauce Main flavor component.
- 1/4 cup granulated sugar (for topping) Creates the crunchy brûlée finish.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, melted butter, and 1/2 cup sugar. Press the mixture into the bottom of the prepared pan.
Cheesecake Mixing
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and mix until well combined.
- Add in the eggs one at a time, then stir in the vanilla extract.
- Fold in the heavy cream and salted caramel sauce until smooth.
Baking
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 60-70 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
Finishing Touch
- Before serving, sprinkle granulated sugar on top and use a kitchen torch to caramelize the sugar until golden brown.
- Serve and enjoy your Salted Caramel Crème Brûlée Cheesecake!
Notes
For deeper flavor, mix a pinch of sea salt into the caramel sauce before folding it into the cheesecake. If no kitchen torch is available, broil the cheesecake in the oven for a minute or two, watching closely to avoid burning.