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Salted Caramel Cheesecake for Thanksgiving

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A rich, creamy baked cheesecake topped with homemade salted caramel sauce. Buttery graham cracker crust, silky filling, and the perfect sweet-salty finish.

Ingredients

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Crust:

  • 1½ cups graham cracker crumbs

  • ¼ cup brown sugar

  • 6 tbsp unsalted butter, melted

Filling:

  • 24 oz cream cheese (3 blocks), softened

  • 1 cup granulated sugar

  • 1 cup sour cream

  • 1 tsp vanilla extract

  • 3 large eggs

Salted Caramel Sauce:

  • 1 cup granulated sugar

  • 6 tbsp unsalted butter

  • ½ cup heavy cream

  • ½ to 1 tsp sea salt

Instructions

  • Preheat oven to 325°F. Combine crust ingredients and press into springform pan. Bake 8–10 min.

  • Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Mix in eggs one at a time.

  • Pour filling into crust. Bake 55–65 min in water bath. Cool 1 hr in oven, then chill 4+ hrs.

  • For caramel, melt sugar in saucepan. Stir in butter and cream, then add salt. Cool.

  • Pour caramel over chilled cheesecake and garnish. Serve cold.

Notes

  • Chill overnight for best texture.

  • Use room-temperature ingredients for smooth filling.

  • Store in fridge up to 5 days.

Find it online: https://foodemily.com/salted-caramel-cheesecake-for-thanksgiving/