Description
A rich and creamy cheesecake topped with glossy salted caramel and crunchy walnuts. This indulgent dessert balances sweet and salty flavors with a buttery graham cracker crust and velvety smooth filling.
Ingredients
Scale
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream (for filling)
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1/2 cup heavy cream (for caramel)
- 1 teaspoon salt, divided
- 3/4 cup chopped walnuts
Instructions
- Preheat oven to 325 degrees Fahrenheit and lightly grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs with melted butter until combined. Press firmly into the bottom of the pan to form the crust.
- In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in sour cream, 1/2 cup heavy cream for filling, vanilla extract, and 1/2 teaspoon salt until just combined.
- Pour the batter over the prepared crust and smooth the top.
- Bake for 55 to 65 minutes, until the center is slightly set but still gently jiggles.
- Turn off the oven and allow the cheesecake to cool gradually inside with the door slightly open.
- In a saucepan over medium heat, combine brown sugar and 1/2 cup heavy cream for caramel. Stir until smooth and slightly thickened, then add remaining 1/2 teaspoon salt. Let cool slightly.
- Pour caramel over the chilled cheesecake and sprinkle chopped walnuts evenly on top.
- Refrigerate for at least 4 hours before slicing and serving.
Notes
- Use room temperature cream cheese for a smoother filling.
- Avoid overmixing after adding eggs to prevent cracks.
- Let the cheesecake cool gradually to maintain a smooth surface.
- Chill thoroughly before adding caramel topping for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 310mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg