Cheesecake Factory Salted Caramel Cheesecake Copycat Recipe
Catherine Olson
This recipe is so much better than any cheesecake factory salted caramel cheesecake! It's got all the same flavors but is a lot less work!
Prep Time 30 minutes mins
Cook Time 1 hour hr
Course Dessert
Cuisine Mediterranean
Crust
- 1 ½ cups graham cracker crumbs
- 1 tablespoon melted butter
- 2 tablespoons sugar
Cheesecake Batter
- 16 oz. cream cheese
- ¾ cup sugar
- ¾ cup buttermilk
- 2 eggs
- ½ teaspoon vanilla
- 2 tablespoons honey
- 2 tablespoons caramel sauce
Caramel Sauce
- 1 cup sugar
- ½ cup butter
- 1 tsp salt or more based on your preference
- ½ tsp vanilla extract
- 1 cup heavy whipping cream
Crust
Grease an 8" or 9 inch springform pan, including up sides
Stir together until melted butter, sugar and graham cracker crumbs until crumbs are coated
Press crumbs to bottom and along sides of pan
Tip: To achieve the most desirable crust, crumbs should remain flaky and simply rest along sides of pan until batter is poured -- as it bakes the crust will adhere to the cake
Cheesecake Batter
Beat together cream cheese, and sugar several minutes until smooth
Add whole eggs one at a time until thoroughly incorporated
Add buttermilk, vanilla, honey and caramel sauce and beat again until smooth
Pour over crust in pan
Bake at Fahrenheit 275° for 1 hour
Pour caramel sauce over cheesecake
Turn off oven, and let sit in oven for additional 30 minutes with door propped open
Caramel Sauce
Bring all ingredients to a boil until soft ball stage, or 5-7 minutes
Let rest until mixture stops boiling and rest in pan until cheesecake is finished cooking
After 1 hour of cheesecake baking, pour over top of cheesecake, to edges, and let sit in oven for 30 minutes
Run knife slowly around the edges before removing outer rim
Serve chilled or room temperature
Tip: Use sawing motion when cutting cake to serve, to slice through the caramel without spreading and stretching it
Keyword Cheesecake Factory Salted Caramel Cheesecake