Salted Caramel Cheesecake

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

Salted Caramel Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 2/3 cup salted caramel sauce

Salted Caramel Topping

• 1/3 cup salted caramel sauce

Instructions:

1. Preheat oven to 350°F (180°C). Prepare a 9-inch (23cm) springform pan with non-stick cooking spray.
2. In a bowl, mix together graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool.
3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add in sugar and flour, and beat until well combined. Add in eggs, one at a time, and mix until fully incorporated.
4. Stir in salted caramel sauce and mix until fully combined. Pour the filling over the cooled crust and bake for 50-55 minutes or until the edges are set and the center is slightly jiggly.
5. Allow cheesecake to cool to room temperature before refrigerating for at least 6 hours or overnight.
6. When ready to serve, pour salted caramel sauce over the top of the cheesecake, spreading it evenly. Slice and enjoy!