We have been waiting patiently for the making of this cheesecake.
I have often seen photos of it on Pinterest and on a few blogs I visit. It has always made my mouth water. I think the mixture of a little salt in something as sweet as carmel is wonderful.
Big has never been a lover of cheesecake. That has now changed! This cheesecake has managed to single handedly turn a cheesecake hater to a cheesecake lover!
I am linking this recipe to Moms Crazy Cooking Challenge. I hope you will try this recipe and check out some of the recipes from other bakers.
Salted Carmel Cheesecake
For the crust
About 15 graham crackers
3 tablespoons granulated sugar
1 stick unsalted butter, melted
1/2 teaspoons kosher salt (must use kosher salt)
Preheat oven to 375 degrees F. In a food processor, grind graham crackers to crumbs. Add sugar and salt and pulse to combine. With motor running, add butter through feed tube. Process for another few seconds until combined. (Note: The recipe calls for 1 1/2 tsp of salt, I found that to be too much)
Transfer the mixture to a 9” springform pan sprayed with cooking spray. (I forgot to spray the pan and the crust stuck in a few places!) Pat crumb mixture into the bottom of the pan, and up the sides about 2”. Make sure it’s deep enough to hold all the cheesecake mixture.
Bake crust until slightly brown. About 10-12 minutes. Remove crust from the oven and allow to cool on a rack. Reduce oven temperature to 300 degrees F.
For the Cheesecake
3 8oz. packages of cream cheese, room temperature
1 13-14 oz can dulce de leche (see note below if you can’t purchase it)
2 TBL all purpose flour
3 tsp kosher salt (I did not add salt to the cake)
1 TBL vanilla extract
4 large eggs, at room temperature
In a stand mixture fitted with the paddle attachment beat cream cheese until smooth, add dulce de leche and beat to combine.
Add flour and salt, beat to combine, stopping to scrape down the sides as necessary. Beat until smooth and fluffy, about 5 minutes. There should be no lumps.
Add the sugar and beat to combine.
Add the vanilla, and then beat in the eggs one at a time until just combined, about 30 seconds each. Don’t overbeat once the eggs are added; the cheesecake will puff up too much while baking, and the top will crack.
Pour the cream cheese mixture into the cooled crust.
Bake at 300 degrees F for 55 – 65 minutes. The center will seem to be only slightly set. The sides will puff slightly.
Cool completely on a rack, then cover and refrigerate 8 hours or overnight. At this point you can take it out of the springform pan and place the cake on a platter. You can also choose to leave it in the pan.
For the caramel
1/2 cup granulated sugar
3 TBL water
1/2 cup heavy cream
2 TBL butter
1 tsp kosher salt
1 tsp vanilla extract
In a large saucepan over medium heat, combine the sugar and water. Swirl to combine.
Continue cooking until the sugar turns golden brown, swirling occasionally. You’re looking for something that’s about the color of dark honey. It should take 3-5 minutes.
Take the mixutre off the heat and carefully add the butter and then the cream. It will foam up and seize, just keep whisking. Add the vanilla extract and salt and continue to whisk.
Return to medium low heat and whisk until smooth. If your carmel is too thin, alow it to cook longer. Allow to cool slightly, about 15 minutes.
Remove cheesecake from the refrigerator and pour cooled caramel over the top.
Return the cheesecake to the refrigerator to let the caramel set, about 30 minutes. To serve, cut in slices (it’s pretty rich) with a sharp knife, wiping the blade clean after every slice.
This is the best cheesecake I have ever eaten! It is very, very rich and you will only want a thin slice at a time. Just remember, there is more in the refigerator!
If you can’t find Dulce De Leche, Bakers Royale has some wonderful instructions on how to make it from evaporated milk.
I am linking up to Miz Helen’s Full Plate Thursday!
Caramel and cheesecake. Yess, definately one in my book.
Amazing! You can’t get much better than salted caramel
Great CCC pick! I’m #16. 
Your caramel sauce has me drooling all over my keyboard!
Yum! That looks so good! I’d love for you to stop by – I’m #9 in the challenge.
That cheesecake looks delicious!
Oh I love the dulce de leche cheesecake from Cheesecake Factory and this looks really close to it! Yum! CCC #69
Cheesecake, yum. This is one fabulous post. The dulce de leche cheesecake looks awesome.
Oh, my. That last photo with the dripping caramel is making me swoon! What a fabulous cheesecake!! Liz #48
Yours sounds heavenly!!! I have added yours to my list of recipes to try for dinner parties. CCC #44
That caramel dripping down the slice has me drooling…looks delish.
If you haven’t already, I’d love for you to check out my CCC entry: #6 Mini Cheesecake Bites.
Lisa~~
Cook Lisa Cook
Oh my goodness I have a secret obsession with salted caramel and this is making my mouth water!
This looks so good, makes me finally want to try making a baked cheesecake
That looks amazing! I love the caramel sauce dripping down the sides. Yum! Great choice.
#4
What a fantastic cheesecake! I love salted caramel flavour! Salted caramel is fantastic with hot chocolate and I’m sure is even more delicious paired with cheesecake!
Stopping by from Crazy Cooking Challenge #59 – I pinned and tweeted your cheesecake!
Amber
http://thecookssister.wordpress.com
I waant to make this so bad. I think I pinned it twice!
Thank you for being a part of the CRAZY COOKING CHALLENGE. Watch for upcoming details about the next years challenge.
This looks delicious!
Holy cow that caramel looks so amazing!! Awesome job!!
~Lauren
Stopping by from #64 – Individual Biscoff Cheesecakes
This looks fantastic! I really love the caramel topping. Stopping by from CCC#12.