1. Prepare the Crust:
Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl until thoroughly mixed. Firmly press this mixture into the bottom of a 9-inch springform pan to create a solid base. Bake the crust for 10 minutes, then set it aside to cool.

2. Make the Cheesecake Filling:
Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat together the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add in the sour cream and vanilla extract, mixing until well blended. Incorporate the eggs one by one, beating gently after each addition until just combined. Finally, stir in 3/4 cup of salted caramel sauce.

Pour the cheesecake batter over the prepared crust. Bake for 55-60 minutes, or until the cheesecake is set with a slight jiggle in the center. Turn off the oven, crack the door slightly, and let the cheesecake cool inside the oven for 1 hour.

3. Chill and Set:
Transfer the cooled cheesecake to the refrigerator and let it chill for at least 4 hours, or ideally overnight, to fully set.

4. Finish with Toppings:
When ready to serve, drizzle the top of the cheesecake with the remaining 1/2 cup of salted caramel sauce. Sprinkle a pinch of flaky sea salt over the caramel for a savory-sweet contrast. Add a swirl of whipped cream to each slice for an extra decadent touch.

Additional Information

– Prep Time: 30 minutes
– Cook Time: 1 hour
– Chill Time: 4 hours
– Total Time: 5 hours 30 minutes
– Calories: 560 kcal per slice
– Servings: 12

1. Prepare the Crust:
Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl until thoroughly mixed. Firmly press this mixture into the bottom of a 9-inch springform pan to create a solid base. Bake the crust for 10 minutes, then set it aside to cool.

2. Make the Cheesecake Filling:
Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat together the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add in the sour cream and vanilla extract, mixing until well blended. Incorporate the eggs one by one, beating gently after each addition until just combined. Finally, stir in 3/4 cup of salted caramel sauce.

Pour the cheesecake batter over the prepared crust. Bake for 55-60 minutes, or until the cheesecake is set with a slight jiggle in the center. Turn off the oven, crack the door slightly, and let the cheesecake cool inside the oven for 1 hour.

3. Chill and Set:
Transfer the cooled cheesecake to the refrigerator and let it chill for at least 4 hours, or ideally overnight, to fully set.

4. Finish with Toppings:
When ready to serve, drizzle the top of the cheesecake with the remaining 1/2 cup of salted caramel sauce. Sprinkle a pinch of flaky sea salt over the caramel for a savory-sweet contrast. Add a swirl of whipped cream to each slice for an extra decadent touch.

Additional Information

– Prep Time: 30 minutes
– Cook Time: 1 hour
– Chill Time: 4 hours
– Total Time: 5 hours 30 minutes
– Calories: 560 kcal per slice
– Servings: 12