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Salted Caramel Cheesecake

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Salted Caramel Cheesecake
  • Prep 50 min
  • Total 9 hr 20 min
  • Servings 16
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For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!
Updated Aug 1, 2011

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Caramel-flavored coffee syrup can be found by the coffees and teas in the grocery store.
  • tip 2
    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

510 Calories, 34g Total Fat, 5g Protein, 47g Total Carbohydrate, 41g Sugars

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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