Salted Caramel Cheesecake with Whipped Cream Topping

Graham Cracker Base

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Salted Caramel Filling

• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granulated sugar
• 1 tablespoon all-purpose flour
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1/4 cup salted caramel sauce
• 1/2 teaspoon sea salt

Whipped Cream Topping

• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar

Instructions:

1. Preheat oven to 325°F. In a bowl, mix together graham cracker crumbs, melted butter and sugar until combined.
2. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese on medium speed until smooth and creamy, about 2-3 minutes.
4. Add in the sugar, flour and mix until combined. Then, add in eggs one at a time, mixing well after each addition.
5. Pour in the heavy cream, salted caramel sauce and sea salt. Mix until fully combined.
6. Pour mixture into the cooled crust. Place springform pan on a large piece of aluminum foil and wrap the sides up carefully around the edges of the pan.
7. Place the wrapped pan into a larger roasting pan. Fill the larger pan with hot water, about halfway up the sides of the springform pan.
8. Bake for 1 hour and 15 minutes. Turn off the oven, but leave the cheesecake in the oven for an additional 30 minutes. Remove from the oven and let it cool completely at room temperature.
9. Once the cheesecake is cool, beat chilled heavy cream and powdered sugar together in a large mixing bowl until stiff peaks form.
10. Spread whipped cream mixture over the top of the cheesecake and drizzle with additional salted caramel sauce, if desired.
11. Cover and refrigerate the cheesecake for at least 4 hours or overnight before serving.