Salted Caramel Cheesecake with Graham Cracker Base

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup unsalted butter, melted

Salted Caramel Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/2 cup salted caramel sauce

Caramel Sauce Topping

• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream, room temperature
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (180°C).
2. To make the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix well and press into the bottom and up the sides of a 9-inch (23cm) springform pan.
3. To make the filling, beat Norman's Kosher Cholov Yisroel Cream Cheese with sugar and vanilla extract until smooth and creamy. Add eggs one at a time, beating well after each addition. Fold in salted caramel sauce.
4. Pour cheesecake batter into the crust and smooth out the top. Bake for 45-50 minutes, or until cheesecake is just set but still slightly jiggly in the middle.
5. Let cheesecake cool completely at room temperature, then chill in the fridge for at least 3 hours or overnight.
6. To make the caramel sauce, combine sugar and water in a saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and mixture turns amber in color.
7. Remove the saucepan from heat and carefully stir in heavy cream and vanilla extract. The mixture will bubble and steam, so be careful!
8. Let caramel sauce cool for 10-15 minutes, then drizzle it over the cheesecake before serving.