Cornbread Crusted Cream Cheese Cheesecake with Salted Caramel Topping

Cornbread Crust Ingredients:

• 1 1/4 cups cornbread crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Cream Cheese Filling Ingredients:

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt

Salted Caramel Topping Ingredients:

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

Cornbread Crust Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine cornbread crumbs, sugar, and melted butter. Stir well to combine.
3. Press mixture into the bottom of a 9-inch springform pan, creating an even layer.
4. Bake crust for 10 minutes or until lightly browned. Set aside to cool.

Cream Cheese Filling Instructions:

1. Using an electric mixer, beat cream cheese until smooth.
2. Add in sugar and mix until combined.
3. Beat in eggs one at a time.
4. Stir in vanilla extract and kosher salt.
5. Pour mixture onto the crust and smooth the top with a spatula.

Bake Cheesecake:

1. Bake cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
3. Remove from oven and run a knife around the edges of the pan to release the cheesecake from the sides of the pan.
4. Allow the cheesecake to cool to room temperature before adding caramel topping.

Salted Caramel Topping Instructions:

1. In a saucepan over medium heat, melt sugar until it is completely dissolved and turns a deep amber color.
2. Add the butter and stir until fully melted.
3. Slowly pour in the heavy cream while continuously stirring the mixture.
4. Finally, stir in the sea salt until combined.
5. Allow the caramel to cool to room temperature before drizzling over cheesecake.
6. Once cheesecake is topped with caramel, chill the cheesecake in the refrigerator for at least 2 hours before slicing.