Creme Brulee Cheesecake with Salted Caramel Sauce

I posted this photo on my Facebook page Friday and it has had over 5,000 hits with requests for the recipe. I like my cheesecakes to be firm on the outside and soft and creamy in the center. This cheesecake is delicious when the caramel sauce is poured over it last minute and the salted caramel balances the sweetness of the cheesecake.

Creme Brulee Cheesecake with Salted Caramel Sauce

Makes one 10 inch spring form pan

For the base;

1 ½ cups graham crumbs

½ cup finely chopped pecans

1  stick unsalted butter

5 tbs brown sugar

1 Tbs grated Lemon zest

For the filling;

48 oz cream cheese

1 ½ cups sugar

8 tbs sour cream

7 eggs

¾ cup cream

3 tbs vanilla paste

For the caramel sauce;

4 ounces granulated sugar

2 fluid ounces water

7 fluid ounces heavy cream

2 ounces unsalted butter

pinch of sea salt

Preheat the oven to 320 degrees. Line the outside of a 10 inch spring form pan with aluminum foil. Remove the cream cheese from the refrigerator to soften.

Prepare the base by melting the butter and adding the graham crumbs, pecans, lemon zest and sugar. Press into the bottom of the spring form pan. Place the spring form pan onto a deep baking pan.

In a mixing bowl beat the cream cheese until soft and add the sugar, vanilla paste and sour cream. Blend together and add the eggs followed by the heavy cream. Pour the mixture carefully over the top of the crumbs.

Pour about 1 inch of water in the baking pan so that the spring form pan sits in a water bath. Bake in the center of the oven for about 1 hour – until sides of cheesecake are firm but center is still soft. Refrigerate overnight.

Prepare the caramel sauce by dissolving the sugar in the water in a heavy based pan and bringing it to a boil. Cook until it turns dark caramel. Carefully stir half of the cream, remove from the heat and stir in the remaining cream, butter and salt to form a smooth sauce. Allow to cool before pouring over the cheesecake.