Salted Caramel Cheesecake Crunch Recipe
To many, plain cheesecake is decadent enough. Not for us here at Bite Me More and that's why Chef Lisa has created this amazingly delicious Salted Caramel Cheesecake Crunch Recipe. A buttery brown sugar and graham crust sits beneath a smooth and creamy cheesecake that's topped with a sour cream layer, toffee bits and homemade salted caramel sauce.
Bite Me Bit
"Lemme just talk to you for a second about something that I think is good for America: caramel apples, ... I had one last night. Delicious."
Salted Caramel Sauce
1 cup sugar
1/3 cup butter, softened
½ cup heavy cream, warmed
1 tsp flaky sea salt
1½ cups graham cracker crumbs
1/3 cup butter, melted
¼ cup brown sugar
¼ cup skor or heath bits
4 (8oz) packages cream cheese, room temperature
1¼ cups sugar
½ cup heavy cream
¼ cup salted caramel sauce
2 tsp vanilla extract
Sour Cream Topping
¾ cup sour cream
¼ cup sugar
2 tbsp salted caramel sauce
½ tsp vanilla extract
Skor or Heath bits, for garnish
Salted caramel sauce, for garnish
1) For the salted caramel, place sugar in a medium saucepan over medium heat. Continuously stir until the sugar is completely melted and a deep amber color. Remove from heat and stir in butter until combined. Add cream and sea salt (mixture will bubble up) and return to heat for 1 minute, stirring constantly until smooth. Remove from heat and pour into a glass container to cool completely. Can be refrigerated for up to 2 weeks.
2) For the cheesecake crust, preheat oven to 350ºF. In a medium bowl, combine graham cracker crumbs, melted butter and brown sugar. Press the mixture evenly and firmly over the bottom of a 9-inch springform pan. Bake crust for 8-10 minutes. Remove from oven and sprinkle with ¼ cup Skor or Heath toffee bits. Set aside.
3) For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, about 3 minutes. Add eggs one at a time. Add cream, caramel and vanilla extract until combined. Pour filling into prepared crust. Bake at 350ºF for 55-60 minutes. Remove from oven and cool 10 minutes before placing topping over cheesecake.
4) For the sour cream topping, in a medium bowl, whisk together sour cream, sugar, caramel and vanilla extract until well combined. Spread over cheesecake and bake for 5 minutes in 350ºF oven. Cool 1 hour at room temperature and refrigerate at least 4 hours before serving. Just before serving, sprinkle Skor or Heath toffee bits over top and drizzle salted caramel sauce to garnish.
Craving more salted caramel? Try these Salted Caramel Chocolate Chip Cookies and this creamy, dreamy Salted Caramel Milkshake.