Creamy, rich cheesecake with a buttery graham cracker crust, finished with silky salted caramel and a sprinkle of flaky sea salt. This easy dessert is perfect for holidays, birthdays, or anytime you’re craving something sweet and salty!
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
Cheesecake Filling
- 24 oz (3 blocks) full-fat cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- Pinch of fine sea salt
Salted Caramel Topping
- ¾ cup salted caramel sauce (homemade or store-bought)
- Flaky sea salt, for garnish
Instructions
- Prepare the crust: Preheat oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs and egg yolk one at a time, mixing just until combined after each addition. Mix in the sour cream, vanilla, heavy cream, and a pinch of sea salt until smooth. Avoid overmixing.
- Bake: Pour the filling over the cooled crust. Bake for 55–60 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Chill: Refrigerate for at least 6 hours, preferably overnight.
- Finish: Drizzle generously with salted caramel sauce and sprinkle with flaky sea salt just before serving.
Serves: 12
Prep Time: 20 minutes
Bake Time: 55–60 minutes
Chill Time: 6+ hours
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