Love salted caramel? You've gotta make this caramel cheesecake recipe! Ribboned with toasty, buttery caramel in every bite.
Prepare the graham cracker crust as per the directions found here: Graham Cracker Crust, and press the mixture into an even layer in the bottom of the prepared pan.
Place the cream cheese, brown sugar, 1/3 cup of the salted caramel sauce, cornstarch, and salt in a large mixing bowl and beat together on medium-low speed until smooth.
Scrape the bottom and sides of the bowl with a silicone spatula, then beat in the first egg.
Continue adding the eggs, one at a time, allowing each egg to become fully incorporated before adding the next, and stopping to scrape the bottom and sides of the bowl after each addition.
Stir in the cream and vanilla, and pour the batter over the crust.
Drizzle the unbaked cheesecake with the remaining 1/3 cup of salted caramel sauce, drawing a skewer through the sauce to marble it.
Place the unbaked cheesecake in a larger pan, and pour water into the larger pan and all around the cheesedake until it comes about halfway up the sides of the pan.
Bake for 15 minutes at 400 degrees F, then lower the oven temperature to 300 degrees and bake for an additional 50 to 70 minutes, or until the cheesecake is set around the edges but still a bit wobbly towards the center.
Turn the oven off and leave the cheesecake to cool down slowly, with the oven door slightly ajar.
When the cheesecake has reached room temperature, transfer it to the refrigerator to chill for at least 2 hours (or overnight).
Just before serving, flip the cheesecake out of the pan, invert onto a serving plate, and cut into slices.
Garnish with additional salted caramel sauce and sea salt.
Find the recipe for salted caramel sauce here: Salted Caramel Sauce. (You will need one batch to make & garnish this recipe.)