Salted Caramel Cheesecake

Salted Caramel Sauce

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Step 1

Add Domino® Granulated Sugar to a clean, dry pot. Cook over medium heat on the stovetop, stirring slowly with a wooden spoon or rubber spatula. Don't let it hit the sides of the pot. The sugar will clump and turn golden.

Step 2

After a few minutes, it will start to melt and break down. Continue stirring until it is completely liquid and an amber color. Take the pot off the heat and add butter. It will bubble viciously. Stir until the butter is mostly mixed in.

Step 3

Pour in the heavy cream and immediately whisk it in. Once fully combined, whisk in the vanilla and salt.

Step 4

Pour the hot salted caramel into a glass jar. Let it cool for 30 minutes at room temperature. Place in the fridge while you make the cheesecake.

Graham Cracker Crust

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Step 1

Preheat the oven to 350°F and line a 9-inch springform pan with parchment paper. Set aside. Pulse the graham crackers to a fine crumb in a food processor or crush by hand. Then stir the graham cracker crumbs, Domino® Light Brown Sugar, and salt together in a large mixing bowl. Mix in the melted butter.

Step 2

Pulse the graham crackers to a fine crumb in a food processor or crush by hand. Then stir the graham cracker crumbs, Domino® Light Brown Sugar, and salt together in a large mixing bowl. Mix in the melted butter.

Step 3

Press the graham cracker mixture into the bottom and up the sides of the prepared springform pan. Bake for 10 minutes.

Step 4

Take the crust out of the oven. Reduce the temperature to 325°F. Fill a roasting pan with hot water and place on the bottom oven rack. This is the water bath that helps prevent cracks. 

Cheesecake

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Step 1

Beat the softened cream cheese and Domino® Light Brown Sugar together in a large mixing bowl with a hand mixer or stand mixer until smooth and creamy.

Step 2

Scrape the sides of the bowl and beat in the sour cream, heavy cream, ¼ cup of our salted caramel, vanilla extract, cornstarch, and salt on medium-low speed until smooth.

Step 3

Mix in the eggs one at a time on low, stopping to scrape down the sides of the bowl after eggs 2 and 3.

Step 4

Gently fold the batter with a rubber spatula to pop air bubbles. Then pour the batter on top of the crust. Lightly bang against the counter a few times to pop any air bubbles.

Step 5

Place the cheesecake on the rack directly above the water bath. Bake for 70-80 minutes or until the edges are set and the center is puffy. It should have a tight jiggle when you lightly shake the pan.

Step 6

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. 

Step 7

Take the cheesecake out of the oven and carefully run a butter knife around the edge of the cheesecake to make sure it doesn’t stick to the sides of the springform pan. Cool cheesecake for 1 hour on top of the oven.

Step 8

Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 6 hours or overnight. When ready to serve, release the sides of the springform pan and use a thin metal spatula to transfer the cheesecake to a cake stand or platter.

Step 9

Spread the remaining salted caramel sauce on top of the cheesecake with an offset spatula. Sprinkle with flaky salt, slice, and enjoy!