SALTED CARAMEL IS QUITE POSSIBLY THE BEST CHEESECAKE TOPPING
This cheesecake is truly a combination of two of my very favorite things – caramel and cheesecake. And when it comes to caramel cheesecake, I didn’t want to settle. A simple cheesecake with some caramel drizzled on top just wasn’t enough. I want ALL the caramel in my caramel cheesecake. Sweet, salty, buttery caramel should be the main flavor, not simply the topping.
A slice of cheesecake covered with caramel topping
HOW TO MAKE SALTED CARAMEL FOR CHEESECAKE
So to make my dream of a wonderful caramel cheesecake come true, I started with my Homemade Caramel Sauce and thickened it up a bit.
The first ingredient for the caramel is the sugar, which gets melted down. Once melted, butter is added, then heavy whipping cream. It makes the most amazing caramel sauce with such a smooth, buttery flavor.
My secret for making the caramel topping sit on top of the cheesecake? Flour. It’s not a typical ingredient for caramel sauce, but is added to part of the caramel sauce for when it’s baked within the cheesecake. Without the flour, it’d just disappear into the cheesecake as it bakes. With the flour, it remains a delicious, thick layer of caramel within the cheesecake. So amazing!