Betty Crocker has a simple and easy-to-follow recipe for caramel cheesecake using a homemade crust and caramel sauce. A bit of flaked sea salt in the sauce adds extra flavor.
To make Betty Crocker's recipe, preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9-inch springform pan. In a bowl, combine 1 3/4 cups of graham cracker crumbs, 1/4 cup of packed brown sugar and 1/2 cup of melted butter. Press the mixture into the bottom of the pan, and bake for eight to 10 minutes. Reduce the temperature to 300 F.
In an electric mixer, combine three 8-ounces packages of softened cream cheese with 1 cup of packed brown sugar. Slowly add in three eggs, one at a time. Add 3/4 cup of whipping cream and 1/4 cup of coffee syrup. Pour the mixture into the crust, and bake for 1 hour and 10 minutes to 1 hour and 20 minutes. Turn the oven off, and open the door 4 inches. Let sit for 30 minutes, and then let it cool on cooling rack for 30 minutes. Refrigerate it for six hours.
In a saucepan, melt 1/2 cup of butter, and add 1 1/4 cups of brown sugar and 2 tablespoons of coffee syrup. Boil, and cook for one minute. Mix in 1/2 cup of whipping cream, and bring it to a boil again. Let it cool.
Remove the cheesecake from the pan, and drizzle the caramel sauce on top. Sprinkle with 1 1/2 teaspoons of flaked sea salt.