Salted Caramel Cheesecake Recipe

Crust : 

• preheat the oven to 350F,
• In your mixer beat the butter until fluffy
• Add brown sugar and mix well,
• Add flour and mix until a dough forms
• Mix in the nuts
• Spread into 10 inch cheesecake pan, poke holes
• Bake 18 mins
• Let cool.
• Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).

Filling : 

• Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
• While beating on low add the caramel sauce
• Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.
• Lightly whisk the eggs and yolks together and add to cream cheese mixture
• Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.
• Pour the filling over crust, bake on the center rack about 1 hour +.
• how to tell cheesecake is done – When you open the rack and shift the pan the center 3-4 inches will jiggle – not like soup, like a loose jello jigglers.
• Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.
• The next day pour the rest of the caramel over the top of the cake
• Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I’m all for MORE is better)

Nutrition :