Thanksgiving is around the corner and I wanted to make something sweet, savory and light.
Most cheesecake comes out too sweet for me, but the little bit of salt in this one is just perfect!
I am posting two ways to make the crust because I love a thick buttery graham cracker crust. Some people want the cheesecake to be the highlight, but for me there is nothing better then butter, brown sugar and graham crackers!
The salt topping can be whatever you have on hand. My favorite is a really coarse sea salt. This time I am going in search for "fleur de sel." Those delectable salt flakes often found on Starbucks treats!
For the crust:
Thick Crust
2 Cups Crushed graham crackers (I used Keeblers pre-crushed)
1/3 Cup Sugar
1/3 Cup Melted Butter
Thin Crust
1 1/2 Cups of Crushed graham crackers
1/4 Cup Sugar
1/4 Cup Melted Butter
Directions: Preheat the oven to 325 degrees.
Melt butter then add sugar and graham cracker crumbs. You can use either white sugar or brown. I prefer brown sugar for the crust because I think it gives it a little more flavor. I mix these together with my hands so I can make sure everything is coated with the melted butter. You can tell when the mix is ready when it begins to form little clumps. Pour graham cracker mix into a spring form pan. Press into the bottom of the pan then start pushing up the sides. Bake crust for 10 minutes. The top should begin turning a golden brown. Place to the side and let cool.
For The Filling:
Ingredients:
4 Eggs
1Tsp Vanilla
1/3 Cup Caramel Sauce
3 (8 oz) packages of Cream Cheese (I use low fat)
1 Cup Sugar
Directions:
Mix together cream cheese, caramel and sugar on medium speed. Once everything is mixed add the vanilla and eggs. Make sure you add the eggs one at a time. Pour filling into the prepared crust and bake at 325 degrees for 50 minutes.
Here is where I changed a few things. I personally have never mastered the cheesecake water bath. I enjoy a really crunchy crust and I think the water bath changes the texture. Normally I just put the cheesecake in the oven and if the top cracks I will just cover with whipped cream or fruit. This time I filled a ceramic casserole dish with water and placed it on the bottom oven shelf while the cheesecake cooked. Zero cracks!
After 50 minutes of baking move the pan slightly. The middle should very lightly shake. Turn the oven off and leave the cheesecake with the door shut for 1 hour to cool. Pull the cake out and top with a little more caramel sauce. You can be creative here. A little caramel drizzle or a full caramel top. Refrigerate for 4 hours or overnight.
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