Salted Caramel Cheesecake

We recent­ly cel­e­brat­ed Blondie’s 10th birth­day & guess what that boy request­ed for his birth­day cake?? ((Well, you prob­a­bly don’t need to guess, since I gave it away in the title & fea­tured pho­to…)) So, good job! You are right. He picked cheese­cake. Orig­i­nal­ly, he had an elab­o­rate idea of mak­ing me stack a cook­ie, birth­day cake and lay­ers of but­ter­cream on top of a vanil­la cheese­cake and I quick­ly, and nice­ly, refused.

We start­ed brain­storm­ing fla­vor ideas and after a few min­utes it hit me — the per­fect fla­vor :: salt­ed caramel.  Shep was imme­di­ate­ly locked in — he LOVES my home­made salt­ed caramel. The prospect of using it to make a cheese­cake meant lots of taste-tests for the birth­day boy.

To his dis­ap­point­ment, I made the cheese­cake while he slept ((but I saved the driz­zling for him, so “licks-a-plen­ty” were still in-store.

I used my go-to cheese­cake recipe, mak­ing only a few adjust­ments in order to cre­ate the per­fect Salt­ed Caramel Cheese­cake::

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  • the crust was a com­bi­na­tion of Ritz and choco­late wafer cook­ies ((a lit­tle salty, a lit­tle sweet and a pop of choco­late — crazy good))
  • replace gran­u­lat­ed sug­ar with brown sug­ar
  • fold in 4 oz of jarred salt­ed caramel
  • 5 addi­tion­al min­utes of bak­ing time

The remain­der of this sim­ple, deli­cious, per­fect cheese­cake recipe stays the same!

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Once the cheese­cake cooled, I noticed ((kind of hard to miss, actu­al­ly)) that my chilled salt­ed caramel cheese­cake had cracked dur­ing the cool-down phase. Boo.

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Oth­er­wise, the cheese­cake was PERFECT. Isn’t that choco­late crust beau­ti­ful?? A cracked top real­ly is no big deal — and I have the best solu­tion…

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Sweet­ened home­made whipped cream will cure what ails you! Let’s take an aer­i­al view…

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We could stop right there & I would be hap­py! But, a salt­ed caramel cheese­cake needs a lit­tle some­thing extra — don’t you agree?

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Let’s take a clos­er look -

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Notice the lit­tle flakes of salt over the salt­ed caramel? How about how that per­fect­ly thick­ened home­made salt­ed caramel sauce runs over the edge of the cheese­cake, across the but­tery choco­late crust and pools onto the plate. I had to refrain from “clean­ing” all of that up.

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Some­body was pleased.

Salt­ed Caramel Cheese­cake
Serves 18
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingre­di­ents
Crust
  1. 1 pkg of orig­i­nal Ritz
  2. 3/4 pkg choco­late wafer cook­ies
  3. 1 stick but­ter ((I pre­fer salt­ed))
Fill­ing
  1. 5 8 oz pkgs cream cheese
  2. 1 1/2 c packed brown sug­ar
  3. 2 1/2 t vanil­la extract or vanil­la bean paste
  4. 3 eggs
  5. 1 pinch of kosher salt
  6. 4 oz salt­ed caramel sauce
Top­ping
  1. 2 c heavy whip­ping cream
  2. 1/3 c gran­u­lat­ed sug­ar
  3. 4 oz salt­ed caramel
  4. sev­er­al pinch­es of kosher salt
Direc­tions
Crust
  1. Pre­heat oven to 350°. Using a food proces­sor or by hand, crush cook­ies & crack­ers and cut in but­ter. Press crumbs into a 10″ (large) cheese­cake pan. Bake at 350° for 5 to 7 min­utes. Remove and set aside until ready to add the fill­ing.
Fill­ing
  1. In a large mix­ing bowl, blend soft­ened cream cheese on medi­um speed. Add brown sug­ar, eggs & vanil­la. Blend for 2 min­utes on medi­um-high speed until smooth. Scrape the sides of the bowl peri­od­i­cal­ly. Fold salt­ed caramel sauce into the bat­ter, leav­ing rib­bons of sauce through­out. Pour fill­ing into the baked crust, tap gen­tly to remove air bub­bles and bake at 350° for 45 min­utes. Once cook­ing time is com­plete, turn the oven off and open the oven door. Allow the cheese­cake to cool in the opened oven for 30–45 min­utes. Remove from oven, cov­er with foil and refrig­er­ate over night or for 8 hours.
Top­ping
  1. In a medi­um CHILLED** mix­ing bowl, com­bine cream & sug­ar. Whip on high-speed until peaks form and hold (about 90 sec­onds). Remove cooled cheese­cake from fridge ((after 8 hours to overnight)), release the cheese­cake pan and spread whipped cream over the cheese­cake. Spread even­ly, leav­ing peaks. Driz­zle remain­ing salt­ed caramel over the top of the whipped cream & sprin­kle with salt. Chill for on more hour or until ready to serve.
  2. To serve, cut with a sharp ser­rat­ed knife ((clean­ing the knife between cuts)).
Notes
  1. *use either store-bought or make your own (there are sev­er­al good recipes float­ing around). I occa­sion­al­ly make and sell jars of salt­ed caramel. If you would like to order a jar from me, shoot me an email or leave a com­ment and we can eas­i­ly make arrange­ments ((local peo­ple please))
  2. **Chill mix­ing bowl and beat­ers in the fridge for 20 min­utes before mak­ing the whipped cream top­ping. This will make the process a lot eas­i­er.
Adapt­ed from Vanil­la Bean Cheese­cake
Food for a Year: https://foodforayear.com/

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