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A rich, creamy New York–style cheesecake with a firm caramel layer under the filling and a smooth salted caramel sauce on top, baked in a water bath and chilled overnight for perfect texture and slices.

Ingredients

Scale
  • 24 oz (675 g) cream cheese, softened to room temperature
  • 1 cup (200 g) dark brown sugar
  • 3 tbsp all-purpose flour
  • 1 tbsp pure vanilla extract
  • 1/4 tsp salt
  • 4 large eggs, preferably room temperature
  • 1 cup (245 g) sour cream, room temperature
  • 1/4 cup (60 ml) heavy cream
  • 2 cups (200 g) graham cracker crumbs (about 16 crackers crushed)
  • 6 tbsp melted butter
  • 2 tbsp sugar
  • 2 cups (400 g) granulated sugar
  • 1/2 cup water
  • 1/3 cup (75 g) unsalted butter
  • 3/4 cup (180 ml) heavy cream
  • 1/2 tsp coarse salt, or to taste
  • 7 tbsp cornstarch
  • 1/2 cup toffee bits (for sprinkling on top)
  • Optional whipped cream: 1/2 cup heavy cream plus 3 tbsp powdered sugar

Instructions

  1. Bring cream cheese, eggs, sour cream, and heavy cream to room temperature.
  2. Preheat oven to 350°F (175°C).
  3. Crush graham crackers to make 2 cups crumbs.
  4. Mix graham cracker crumbs with melted butter and sugar, press into bottom of a greased and lined 8–9-inch springform pan.
  5. Bake crust 10–12 minutes until set and golden; cool to room temperature and reduce oven to 325°F (163°C).
  6. Combine granulated sugar and 1/2 cup water in a medium saucepan; heat over medium-high without stirring, tilting pan occasionally, until sugar turns rich amber.
  7. Remove from heat, stir in butter, then slowly add 3/4 cup heavy cream and 1/2 tsp salt until smooth; reserve about 3/4 cup of this caramel for drizzling.
  8. Whisk cornstarch into about 1/2 cup of the remaining warm caramel until smooth, return it to the caramel, then gently heat on low while stirring until fully thickened; cool until it can hold a layer.
  9. Beat softened cream cheese on medium speed until very smooth (~4 minutes), then add brown sugar and vanilla and mix until combined.
  10. Stir in flour until just combined.
  11. Add eggs one at a time, mixing on low after each addition to minimize air.
  12. Fold in sour cream and 1/4 cup heavy cream on low speed until blended, avoiding overmixing.
  13. Spread the thickened caramel layer evenly over the cooled crust and freeze the pan 10–15 minutes to firm the caramel.
  14. Pour the cheesecake batter over the chilled caramel layer.
  15. Wrap the outside of the springform pan tightly with foil, place it in a larger roasting pan, and pour hot water into the roasting pan about 1 inch up the sides of the springform.
  16. Bake at 325°F (163°C) for about 60 minutes, until the edges are set and the center still jiggles slightly.
  17. Turn off the oven and leave the cheesecake inside for 20 minutes to cool gently.
  18. Remove the cheesecake from the oven and water bath, run a thin knife around the edge to loosen it, then cool 30 minutes at room temperature.
  19. Chill the cheesecake uncovered in the refrigerator for at least 6 hours, preferably overnight, to set completely.
  20. Pour the reserved salted caramel over the top and sprinkle with toffee bits; optionally pipe whipped cream and drizzle additional warm caramel just before serving.

Notes

Do not stir sugar while cooking caramel to avoid crystallization., Reduce heat as sugar turns golden to prevent burning., Ensure cream cheese, eggs, and sour cream are room temperature before mixing to prevent cracks., Mix eggs on low speed gently to avoid incorporating air and cracking., Tightly wrap springform pan with foil to prevent water leaks during water bath., Check for doneness by set edges and slight jiggle in center., Chill cheesecake overnight for best texture and clean slices., Whisk cornstarch into warm caramel or water first to avoid lumps when thickening., Use store-bought salted caramel sauce as a shortcut, thickening some with cornstarch for the bottom layer if desired., Whipped cream garnish is best added immediately before serving to maintain texture.

Nutrition

Find it online: https://margorecipes.com/best-salted-caramel-cheesecake/