Thursday, February 28, 2019
This cheesecake is truly a combination of two of my very favorite things – caramel and cheesecake. And when it comes to caramel cheesecake, I didn’t want to settle. A simple cheesecake with some caramel drizzled on top just wasn’t enough. I want ALL the caramel in my caramel cheesecake. Sweet, salty, buttery caramel should be the main flavor, not simply the topping.
This Salted Caramel Cheesecake is the best you’ll ever have! The caramel sauce is my favorite and you’ll find that it isn’t simply drizzled on top, but it’s actually layered inside the cheesecake as well! It’s smooth, creamy and delicious!
Prep Time: 1 hour
Cook Time: 2 hours 55 minutes
Total Time: 3 hours 55 minutes
Yield: 12-14 slices
INGREDIENTS
CARAMEL SAUCE
- 2 1/2 cups (518g) sugar
- 10 tbsp (140g) salted butter, room temperature
- 1 1/4 cups (300ml) heavy whipping cream, room temperature
- 6 tbsp (49g) all purpose flour, sifted
CRUST
- 2 cups (268g) graham cracker crumbs
- 1/2 cup salted butter, melted
- 3 tbsp brown sugar
FILLING
- 24 oz (678g) cream cheese, room temperature
- 1 cup (144g) light brown sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 4 large eggs
- Toffee bits
INSTRUCTIONS
Get the instruction @ www.lifeloveandsugar.com
