Salted Caramel Cheesecake

For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!

  • Prep Time 50 min
  • Total Time 9 hr 20 min
  • Servings 16

Crust

1 3/4
cups graham cracker crumbs (about 28 squares)
1/4
cup packed brown sugar
1/2
cup butter, melted

Filling

3
packages (8 oz each) cream cheese, softened
1
cup packed brown sugar
3
eggs
3/4
cup whipping cream
1/4
cup caramel-flavored coffee syrup

Caramel Sauce

1/2
cup butter
1 1/4
cups packed brown sugar
2
tablespoons caramel-flavored coffee syrup
1/2
cup whipping cream
1 1/2
teaspoons flaked sea salt

  • 1 Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • 2 Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.
  • 3 Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • 4 In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
  • 5 To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

Expert Tips

Caramel-flavored coffee syrup can be found by the coffees and teas in the grocery store.

The caramel sauce can be made ahead. Store it covered in a microwavable bowl in the refrigerator until serving. Just before serving, uncover bowl and microwave on High for 2 minutes 30 seconds to 3 minutes 30 seconds, stirring occasionally, until the sauce comes to a full boil. Watch carefully so the sauce doesn’t boil over the edge of the bowl.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
300),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
20g,
20%
Trans Fat
1g
1%
),
Cholesterol
140mg
140%;
Sodium
520mg
520%;
Total Carbohydrate
47g
47%
(Dietary Fiber
0g
0%
  Sugars
41g
41%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
0%;
Calcium
10%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.