There isn’t much I love better than caramel. It’s good in pretty much every dessert, cakes, ice creams, marshmallows, brownies, cookies, etc…. So when National Caramel day came up for our “Celebrating Food” this month I had a hard time narrowing it down! There are SO many caramel recipes I haven’t shared yet. I settled on Salted Caramel Cheesecake, and I’m SO glad I did.
Deciding on the caramel cheesecake turned out to be the easy part… did I want to add pecans, toffee, chocolate or salt? You can go in SO many directions with this. I decided to stick with the salty side. THEN the crust??? Rather than a traditional cookie crust I made a shortbread that I added chopped macadamia nuts to, but you can go in any direction with this. You could always use crushed shortbread cookies in a traditional crust for a similar flavor.
The great thing is you can control the amt of salt you add to your cheesecake. Personally I added even more to my slice after taking these pictures, but I LOVE salt, so I tend to add more to my own servings than I do to what I’m serving others. Are you a salt fan? Mmmm I’m having another slice as I write this post… Bring on the salt.
Don’t forget I have a ton of cheesecake tips and tricks (that work with all cheesecakes) on this dense and creamy cheesecake recipe, along with this cheesecake video sharing those tips and tricks while making a cheesecake.
- 1/2 C butter
- 1/3 C packed light brown sugar
- 1 1/4 C all-purpose flour
- 3/4 C finely chopped macadamia nuts
- 2 lbs full fat cream cheese softened
- 1/2 C granulated sugar
- 1 tsp vanilla
- 1 C caramel sauce
- 2 lrg eggs room temp
- 1 lrg egg yolk room temp
- preheat the oven to 350F,
- In your mixer beat the butter until fluffy
- Add brown sugar and mix well,
- Add flour and mix until a dough forms
- Mix in the nuts
- Spread into 10 inch cheesecake pan, poke holes
- Bake 18 mins
- Let cool.
- Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
- Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
- While beating on low add the caramel sauce
- Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks.
- Lightly whisk the eggs and yolks together and add to cream cheese mixture
- Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more - do NOT overbeat.
- Pour the filling over crust, bake on the center rack about 1 hour +.
- how to tell cheesecake is done - When you open the rack and shift the pan the center 3-4 inches will jiggle - not like soup, like a loose jello jigglers.
- Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.
- The next day pour the rest of the caramel over the top of the cake
- Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I'm all for MORE is better)
Cook the sauce while the crust is baking, then let it cool.
When it's slightly cool press some plastic wrap down across the top so the sauce doesn't get a "skin". It will be slightly warm when you add it to the filling.
You'll probably need to warm it up just a bit before adding it the top of the cheesecake so keep it in a microwave safe container.
More Cheesecake Recipes
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