Name: Copycat Cheesecake Factory Salted Caramel Cheesecake (Standard)
Prep time: 2 h 24 min
Cook time: 3 h 36 min
Total time: 6 h
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups Graham Crackers-crushed; 1/4 cup Granulated Sugar; 6 tablespoons Unsalted Butter-melted; 32 ounces Cream Cheese-full-fat, softened; 1 1/4 cups Granulated Sugar; 4 Large Eggs; 1/2 cup Sour Cream-full-fat; 1 teaspoon Vanilla Extract; 1 cup Granulated Sugar; 1/4 cup Water; 4 tablespoons Unsalted Butter-cut into cubes; 1/2 cup Heavy Cream; 1/2 teaspoon Sea Salt-fine or flaky; 1/4 teaspoon Flaky Sea Salt

Recipe tier

A rich, creamy cheesecake on a graham cracker crust, topped with sweet and salty caramel sauce, just like your favorite restaurant.

Total 6h

Serves 12 servings

Steps 9

Ingredients 14

Soundtrack the cook

Soul kitchen · 181 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 144m Cook 216m Plate 5m Reset 10m

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Crust
1 cups 170 g Graham Crackers-crushed
cup 50 g Granulated Sugar
6 tablespoons 85 g Unsalted Butter-melted
Cheesecake Filling
32 ounces 907 g Cream Cheese-full-fat, softened
1 cups 250 g Granulated Sugar
4 200 g Large Eggs
cup 120 g Sour Cream-full-fat
1 teaspoon 5 mL Vanilla Extract
Salted Caramel Sauce
1 cup 200 g Granulated Sugar
cup 60 mL Water
4 tablespoons 56 g Unsalted Butter-cut into cubes
cup 120 mL Heavy Cream
teaspoon 2.5 g Sea Salt-fine or flaky
Garnish
teaspoon 1.25 g Flaky Sea Salt

Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the Crust: Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. In a medium bowl, combine all Crust ingredients until well mixed. Press the mixture evenly onto the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C).
Prepare the Cheesecake Filling: In a large bowl using an electric mixer, beat the softened Cream Cheese until smooth and creamy. Gradually add the Granulated Sugar from the Cheesecake Filling group, beating until well combined and no lumps remain.
Add the Large Eggs from the Cheesecake Filling group one at a time, beating on low speed after each addition just until incorporated. Do not overmix. Stir in the Sour Cream and Vanilla Extract from the Cheesecake Filling group until just combined.
Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan on a baking sheet. Bake for 60-75 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Prepare the Salted Caramel Sauce: While the cheesecake chills, prepare the Salted Caramel Sauce. In a medium saucepan, combine the Granulated Sugar and Water from the Salted Caramel Sauce group. Heat over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and continue to cook until the mixture turns an amber color, swirling the pan occasionally to ensure even cooking. This can take 8-12 minutes.
Carefully remove the pan from the heat. Slowly and carefully whisk in the Unsalted Butter until melted. Then, slowly whisk in the Heavy Cream until smooth. The mixture will bubble vigorously. Stir in the Sea Salt from the Salted Caramel Sauce group. Let the caramel cool completely at room temperature before using; it will thicken as it cools.
Assemble and Serve: Once the cheesecake is thoroughly chilled, remove it from the springform pan. Drizzle generously with the cooled Salted Caramel Sauce. Sprinkle with Flaky Sea Salt from the Garnish group just before serving.