Irresistible Salted Caramel Cheesecake

Preheat the oven to 325°F (163°C).

In a bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition.

Assemble and Bake:

Pour the cheesecake batter over the prepared crust in the springform pan.

Bake for 55-60 minutes, or until the center is set and slightly firm to the touch.

Cool and Refrigerate:

Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours (or overnight) to set fully.

Top with Salted Caramel:

Drizzle the salted caramel sauce over the chilled cheesecake before serving.

Sprinkle with sea salt to enhance the flavor.

Serving and Storage Tips