Brown Butter Sage Salted Caramel Cheesecake

Brown Butter & Sage Base

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter
• 1/4 cup fresh sage leaves, chopped
• 1/4 cup granulated sugar
• 1/4 tsp salt

Melt butter in a saucepan over medium heat. Add sage leaves and cook until fragrant and butter has turned golden brown, about 5-7 minutes. Remove from heat.

In a mixing bowl, combine graham cracker crumbs, sugar, and salt. Pour in the brown butter and sage mixture and stir until well combined.

Press the mixture into the bottom of an 8-inch springform pan. Set aside.

Salted Caramel Filling

• 24 ozNorman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 3/4 cup heavy cream
• 1 tbsp vanilla extract
• 1/4 cup homemade or store-bought salted caramel sauce

Preheat oven to 325°F.

In a mixing bowl, beat cream cheese until smooth. Add in sugar and mix until well combined.

Beat in eggs one at a time, fully incorporating each egg before adding the next.

Stir in heavy cream and vanilla extract until well combined.

Pour the salted caramel sauce into the mixture and stir until evenly distributed.

Pour mixture into the prepared crust.

Bake for 45-50 minutes or until the edges are light golden brown and the center is still jiggly.

Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours, or preferably overnight.

Salted Caramel Topping

• 1/4 cup homemade or store-bought salted caramel sauce
• 1/4 tsp flaky sea salt

Before serving, pour the remaining salted caramel sauce over the chilled cheesecake and spread evenly.

Sprinkle flaky sea salt over the caramel sauce.