Butter Caramel Cheesecake

The butter caramel, a concoction of sugar, butter, and generally a touch of sea salt, is meticulously ready to achieve the best stability of sweetness and richness. This golden elixir is swirled into the cheesecake batter, creating ribbons of caramel that dance using the combination, promising a symphony of flavors in each slice.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter caramel sauce (store-bought or homemade)

For the Butter Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• Pinch of salt

Instructions:

Making the Butter Caramel Sauce:

1. In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly with a rubber spatula or wooden spoon.
2. Sugar will form clumps and eventually melt into a thick, amber-colored liquid as you continue to stir. Be careful not to burn it.
3. Once sugar is completely melted, add the butter. The mixture will bubble rapidly. Stir until the butter is completely melted, about 2-3 minutes.
4. Slowly drizzle in the heavy cream while stirring. Allow the mixture to boil for 1 minute.
5. Remove from heat and stir in the salt. Allow to cool slightly before using in the cheesecake filling.

Making the Crust:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes. Remove from oven and let it cool while you prepare the filling.

Making the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese until smooth.
2. Gradually add the granulated sugar and beat until creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract and butter caramel sauce until fully combined.
5. Pour the cheesecake filling over the cooled crust.
6. Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
7. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
8. After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack.
9. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.

Serving:

1. Before serving, drizzle additional butter caramel sauce over the top of the cheesecake.
2. Optionally, you can garnish with whipped cream, caramelized nuts, or chocolate shavings.

Source : Allrecipes.Com