Salted Caramel Vanilla Cheesecake

Graham Cracker Crust

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

Vanilla Cheesecake Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract

Salted Caramel Topping

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, at room temperature
• 1/2 cup heavy cream, at room temperature
• 1 teaspoon sea salt

Instructions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan, and bake for 10 minutes. Let cool completely.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy.
4. Gradually add in 1 cup sugar and beat until fully combined.
5. Beat in the eggs one at a time, being careful not to overmix.
6. Stir in the vanilla extract.
7. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
8. Bake for 45-50 minutes or until the center is set but still slightly jiggly.
9. Remove the cheesecake from the oven and let cool at room temperature for 30 minutes.
10. Refrigerate the cheesecake for at least 2 hours or until completely chilled.
11. In a medium saucepan, heat 1 cup sugar over medium heat, stirring constantly with a wooden spoon until it starts to melt.
12. Once the sugar has melted, stop stirring and let it cook until it turns a deep amber color.
13. Carefully add the 6 tablespoons of unsalted butter and stir until melted and fully combined.
14. Remove the pan from the heat and add in the heavy cream, stirring constantly until smooth.
15. Add in the sea salt and stir to combine.
16. Let the caramel sauce cool for 5-10 minutes before pouring it over the chilled cheesecake.
17. Refrigerate for another 30 minutes or until the caramel has set.
18. Serve and enjoy!