Ultra-creamy cheesecake sitting on a buttery biscuit crust and generously topped with silky salted caramel sauce. Every bite melts in your mouth with the perfect balance of rich cream cheese, sweet caramel, and a hint of sea salt. This bakery-style dessert is elegant, indulgent, and guaranteed to impress.

Ingredients

Crust

• 2 cups graham cracker crumbs
• ½ cup melted butter
• 2 tbsp brown sugar

Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 cup sour cream
• 1 tsp vanilla extract

Salted Caramel Sauce

• 1 cup sugar
• 6 tbsp butter
• ½ cup heavy cream
• ½ tsp sea salt

Instructions

1. Make the Crust

1. Preheat oven to 325°F (165°C).
2. Mix crumbs, butter, and brown sugar.
3. Press into a 9-inch springform pan.
4. Bake for 10 minutes.

2. Prepare the Filling

1. Beat cream cheese until smooth.
2. Add sugar and mix.
3. Add eggs one at a time.
4. Mix in sour cream and vanilla.
5. Pour over crust.

3. Bake

1. Bake for 55–65 minutes.
2. Center should still have a slight wobble.
3. Turn off oven and leave cheesecake inside for 1 hour.
4. Chill for at least 6 hours.

4. Make the Caramel

1. Melt sugar over medium heat until amber.
2. Stir in butter.
3. Slowly add heavy cream.
4. Add sea salt and cool slightly.

5. Finish

1. Pour caramel over chilled cheesecake.
2. Sprinkle with crushed cookies or toffee bits if desired.
3. Refrigerate 30 minutes before serving.