Description
Salted caramel cheesecake drip cake brings layers of indulgent sweetness and rich texture to dessert enthusiasts. Silky smooth cheesecake meets caramel cascade, creating a luxurious experience that melts in your mouth with balanced salty-sweet perfection.
Ingredients
Scale
Cake Base:
- 2 cups graham cracker crumbs
- 1/4 cup (57 grams) unsalted butter, melted
Cheesecake Filling:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup salted caramel sauce
Topping and Decoration:
- 1 cup caramel candies
- 1/2 cup (120 milliliters) heavy cream
- Sea salt flakes
- Whipped cream
- Caramel sauce
- Chopped nuts
- Chocolate shavings
Instructions
- Prepare the baking vessel by greasing a 9-inch springform pan and warming the oven to 325F (163C).
- Craft the foundation by combining graham cracker crumbs with melted butter, pressing firmly into the pan’s base. Toast for 10 minutes, then allow to cool completely.
- Create the creamy filling by whipping cream cheese until silky smooth. Gradually incorporate sugar, sour cream, and vanilla, blending thoroughly. Introduce eggs individually, ensuring each is fully integrated. Gently fold in salted caramel sauce for a rich undertone.
- Transfer the velvety mixture over the cooled crust, spreading evenly to eliminate air pockets.
- Bake for 60-70 minutes until the center maintains a gentle wobble while edges appear set. Switch off the oven, leave the door slightly ajar, and let the cheesecake gradually cool for one hour.
- Refrigerate the cheesecake for minimum 4 hours, preferably overnight, allowing it to firm and develop complex flavors.
- Melt caramel candies with heavy cream in short microwave intervals, stirring until achieving a smooth, pourable consistency.
- Artfully cascade caramel along the chilled cheesecake’s edges, creating an elegant drip effect. Sprinkle sea salt flakes for a sophisticated contrast.
- Embellish with billowy whipped cream, additional caramel streams, chopped nuts, and delicate chocolate shavings for a luxurious presentation.
Notes
- Check cream cheese temperature by letting it sit at room temperature for 30-45 minutes before mixing to prevent lumps and ensure smooth consistency.
- Use a water bath method to prevent cracks by placing the springform pan in a larger pan filled with hot water during baking.
- Prevent over-mixing the cheesecake batter to maintain a silky texture and avoid incorporating too much air, which can cause surface cracks.
- Customize the cake by using gluten-free graham crackers for a celiac-friendly version or swapping caramel for dairy-free alternatives to accommodate various dietary needs.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 460 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg