The Crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
The Cheesecake Filling
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Caramel Sauce
1 cup granulated sugar
1/2 cup heavy cream
1/4 teaspoon sea salt
1/2 teaspoon unsalted butter
Instructions
Preparing the Crust
Preheat your oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.
In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
Press the crumb mixture into the prepared pan and bake for 10 minutes, or until lightly browned. Let cool completely.
Preparing the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined.
Beat in the eggs one at a time, followed by the vanilla extract.
Pour the cheesecake filling over the cooled crust and smooth the top.
Assembling and Baking
Bake the cheesecake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly.
Let the cheesecake cool completely in the pan.
Drizzling with Caramel Sauce
In a small saucepan, combine the sugar, heavy cream, and sea salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the caramel sauce has thickened slightly.
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