Salted Caramel White Chocolate Cheesecake
- 2 cups sugar
- 3/4 cup high quality European salted butter, at room temperature, cut in 1 Tbsp. sized pieces
- 1 cup heavy cream, at room temperature
- 2 cups graham cracker crumbs
- 3 Tbsp. sugar
- 1/2 cup butter, melted
- 5 8 oz. pkgs. cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 12 oz white chocolate, melted and cooled slightly
- Have 3/4 cup butter and heavy cream close by. Put sugar in a large saucepan. It will bubble up, pretty high, so this really needs to be a large saucepan.
- Cook sugar over medium high heat until it is melted and amber in color. You don't need to stir it much at this phase because it will stick together and be more difficult to melt. Just before it is ready, it will begin to smoke a bit.
- Add butter, and stir until completely melted. (Sugar will bubble up at this point, so keep your distance.)
- Remove from heat and add cream. (The sugar will bubble up again here, so again, keep your distance.) Stir until all cream is incorporated. Allow to cool to room temperature.
- Refrigerate until use.
- Preheat the oven to 350 degrees. Stir together the graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press them into a lightly greased 9 inch spring form pan. I lined mine with parchment and greased that too. Bake for 8 minutes and allow to cool while you mix the cream cheese mixture.
- Beat the cream cheese at medium speed with electric mixer until creamy. Gradually, add 1 cup sugar and continue mixing until well combined. Add eggs one at a time mixing after each addition. Stir in the vanilla.
- Add melted white chocolate and mix until combined.
- Spread about 1/2 of the cream cheese batter into prepared crust. Spread about 1/2 cup salted caramel sauce over the batter leaving a 3/4 inch boarder of cream cheese around the edges. Top with the remaining batter and save the remaining caramel to put on top.
- Bake for 50 minutes or until cheese cake is almost set and slightly browned.Remove from the oven and cool completely on a wire rack. Cover and chill at least 8 hours. Run knife around edge of pan to release the cake before removing the sides of the pan.
- Just before serving, pour remaining salted caramel over the top of the cheesecake. This cheese cake tends to fall slightly in the middle, but the resulting edge makes it perfect for holding a topping.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/salted-caramel-white-chocolate-cheesecake/