Salted Caramel Sauce
- 4 Tbsp. softened unsalted butter, divided
- 1 cup brown sugar
- ½ cup half and half
- 1 tsp. vanilla
- 1 Tbsp. unsalted butter
- ¼ cup graham cracker crumbs
- 4 (8 oz.) pkg. cream cheese
- 1 and ⅓ cups sugar
- 4 eggs
- ¼ cup sour cream
- 1 tsp. vanilla extract
- 1 and ½ tsp. sea salt
- Before beginning, set all ingredients out to come to room temperature. This is very important because it ensures a creamy cheesecake.
Salted Caramel Sauce
- Add 4 tablespoon of the butter, brown sugar, half and half and 1 teaspoon vanilla in a medium saucepan over medium heat. Allow the mixture to come to a boil, whisking occasionally. Let the mixture boil for about 8 minutes until it thickens. Remove from the heat and pour into a bowl to cool to room temperature.
- Preheat the oven to 325°F and put a large pot of water on to boil. When it reaches a boiling point, turn the heat to low and allow the water to simmer.
- Grease a springform pan with the butter and coat with the graham cracker crumbs. Wrap the springform pan with foil to make sure there are no water leaks. Place the pan in a large roasting pan.
- Add the cream cheese to a bowl and beat with stand or hand mixer for 30 seconds until smooth. Add sugar and continue to mix (to cream it all together) for about 1 minute.
- Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, beating and scraping the sides of the bowl after each addition.
- Add ½ cup of the caramel, sour cream, remaining teaspoon of vanilla extract and the sea salt. Beat until everything is mixed well. Pour the cheesecake mixture into the springform pan that’s sitting in the roasting pan.
- Place the roasting pan with the cheesecake in the middle rack of the oven. Pour the hot water into the roasting pan about ¾ of the way up the side of the springform pan, being careful not to splash water into the cheesecake. Slide the rack into oven and bake between 1 hour to 1 hour and 5 minutes. The cheesecake will be done when the sides look set but the center still jiggles slightly when the pan is nudged.
- Turn the oven off and prop it open with a spoon. Allow the cheesecake to cool for an hour in the oven. After the hour has passed, remove the pan from the oven and lift the cheesecake from the water bath to cool to room temperature on a wire rack. Once it reaches room temperature, place it in the fridge to cool, for a least 6 hours, but preferably overnight.
- When you’re ready to serve, warm the remaining caramel sauce, pour over the top and slice with a sharp knife. Sprinkle each slice with a pinch more sea salt if desired.