Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 cup heavy cream (divided)
- Sea salt (for caramel)
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, sugar, and vanilla extract in a bowl. Press into the bottom of a springform pan.
- Bake crust for 10 minutes and cool. In another bowl, beat cream cheese until smooth; gradually add sugar and mix well.
- Add eggs one at a time, mixing after each addition. Blend in sour cream and half the heavy cream.
- Pour filling over cooled crust and bake for 55-60 minutes until set but slightly jiggly in center.
- Cool in oven with the door ajar for an hour, then refrigerate for at least 4 hours or overnight.
- Prepare salted caramel sauce: melt sugar until golden brown; add butter and stir until melted. Slowly stir in remaining heavy cream and sea salt; let cool.
- Serve cheesecake chilled drizzled with salted caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (122g)
- Calories: 420
- Sugar: 34g
- Sodium: 270mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg