Salted Caramel Cheesecake

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

Ingredients

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
300
Total Fat
34g
52%
Saturated Fat
20g
98%
Trans Fat
1g
Cholesterol
140mg
46%
Sodium
520mg
22%
Potassium
150mg
4%
Total Carbohydrate
47g
16%
Dietary Fiber
0g
0%
Sugars
41g
Protein
5g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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