A rich and creamy cheesecake topped with a glossy salted caramel sauce. The perfect balance of sweet and salty in every bite.

Ingredients

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, butter, and sugar. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
3. Pour filling over crust. Bake for 55–65 minutes until edges are set and center slightly jiggles.
4. Turn oven off, crack door open, and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
5. For the caramel: heat sugar in a saucepan over medium heat, stirring until melted and amber. Add butter and stir. Slowly pour in cream (it will bubble). Cook 1 minute more, then remove from heat and stir in sea salt.
6. Pour warm caramel over chilled cheesecake and sprinkle with extra flaky salt. Slice and serve.