Salted Caramel Cheesecake with Caramel Corn Topping

Instructions

1. 1

   Preheat the oven to 325°F. Grease a 9-inch springform pan with non-stick cooking spray.

2. 2

   In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt until well-mixed.

3. 3

   Pour the mixture into the prepared pan and press it firmly into the bottom and up the sides to create a firm crust.

4. 4

   Bake the crust for 10-12 minutes, or until lightly golden brown. Let it cool while you make the filling.

5. 5

   In a large bowl, beat the cream cheese and sugar until smooth and creamy.

6. 6

   Add in the sour cream and vanilla extract and beat until well-mixed.

7. 7

   Beat in the eggs, one at a time, until just combined.

8. 8

   Pour the mixture into the cooled crust and smooth it out evenly.

9. 9

   Bake the cheesecake for 40-45 minutes, or until the center is set and the edges are lightly golden brown.

10. 10

    Remove from the oven and let it cool to room temperature.

11. 11

    In a heavy-bottomed saucepan, heat the sugar over medium heat until it begins to melt and turn amber in color.

12. 12

    Add the butter and whisk until it is completely melted and combined with the caramel.

13. 13

    Slowly pour in the heavy cream while whisking constantly, being careful as the mixture will bubble up.

14. 14

    Add the sea salt and whisk until fully combined.

15. 15

    Remove the caramel from the heat and let it cool for a few minutes.

16. 16

    Pour the caramel over the cheesecake, letting it spill over the edges for a dramatic look.

17. 17

    Chill the cheesecake in the refrigerator for at least a couple of hours or up to overnight.

18. 18

    Just before serving, top the cheesecake with caramel corn.