Description
This indulgent salted caramel cheesecake drip cake combines a smooth, creamy cheesecake with a buttery graham cracker crust, topped with a rich caramel drip and finished with whipped cream, caramel sauce, chopped nuts, and chocolate shavings. Perfect for any celebration or special occasion!
Ingredients
Scale
- For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- For the cheesecake:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup salted caramel sauce
- For the drip:
- 1 cup caramel candies
- 1/2 cup heavy cream
- Sea salt flakes
- For decoration:
- Whipped cream
- Caramel sauce
- Chopped nuts
- Chocolate shavings
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- For the crust: Mix graham cracker crumbs and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool.
- For the cheesecake: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix in eggs one at a time. Stir in salted caramel sauce.
- Pour the cheesecake batter over the crust and spread evenly.
- Bake for 60-70 minutes until set. Let cool in the oven with the door cracked open.
- Chill the cheesecake for at least 4 hours.
- For the drip: Heat caramel candies and heavy cream in the microwave until smooth. Drizzle over the edges of the cheesecake and sprinkle with sea salt flakes.
- Decorate with whipped cream, caramel sauce, chopped nuts, and chocolate shavings.
Notes
- For a richer flavor, you can add more salted caramel sauce to the cheesecake batter.
- Ensure the cheesecake is completely cooled and chilled before applying the drip to prevent it from running too much.
- You can use any type of nuts for decoration, but pecans or almonds pair well with the caramel flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes