PIES AND TACOS
This delicious Caramel Cheesecake features a buttery graham cracker crust, caramel swirled in the cheesecake batter, and is topped with a salted caramel sauce.
Make the caramel sauce first. Place the granulated sugar in a saucepan with a heavy bottom and start melting the sugar over medium heat. Add the butter to the pan. Add the heavy cream slowly to the pan. Add the vanilla and salt. Stir to combine.
To make the crust, add the graham crackers and brown sugar to a large bowl. Stir to combine. Add the melted butter and stir. Bake the crust for 10 minutes in the oven.
To make the cheesecake batter, beat the cream cheese until creamy. Add the brown sugar and granulated sugar, beat to combine. Then add the sour cream and mix.
Add the eggs, one at a time, making sure to incorporate one egg before adding the next one. Add the vanilla extract and salt. The batter is ready.
To assemble the cheesecake, pour half of the cheesecake filling to the bottom of the prepared pan with the baked crust. Spread 1/2 cup of caramel sauce on top of the batter. Pour the remaining batter on top. Arrange a water bath.
Let the cheesecake cool down. When it’s cool, place in the refrigerator for at least 6 hours before serving.
Top the cheesecake with about 1/2 cup of the caramel sauce and a sprinkle of flaky sea salt.