Salted Caramel Cheesecake

Ingredients

• Graham cracker crumbs (1 1/2 cups)
• Unsalted butter (1/2 cup, melted)
• Cream cheese (24 ounces, softened)
• Granulated sugar (1 cup)
• Vanilla extract (1 teaspoon)
• Eggs (4 large)
• Salted caramel sauce (1 cup, divided)
• Sea salt (1 teaspoon, divided)
• Whipped cream (for serving)

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the crumbs are well-coated, then press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Set aside.
3. In a separate mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, ensuring there are no lumps.
4. Add the eggs, one at a time, beating well after each addition to fully incorporate the eggs into the mixture.
5. Pour half of the cream cheese mixture over the prepared crust in the springform pan, spreading it evenly.
6. Drizzle half of the salted caramel sauce over the cream cheese layer, then sprinkle with half of the sea salt for an added burst of flavor.
7. Carefully pour the remaining cream cheese mixture over the caramel layer, smoothing the top with a spatula.
8. Drizzle the remaining salted caramel sauce on top of the cream cheese mixture and sprinkle with the remaining sea salt.
9. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly golden. The center may still have a slight jiggle, as it will firm up upon cooling.
10. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.
11. To serve, slice the cheesecake and top each piece with a dollop of whipped cream and an extra drizzle of salted caramel sauce.