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In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to create an even layer.
Chill the crust in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and beat until well combined and fluffy.
Gradually pour in the salted caramel sauce while mixing on low speed, scraping down the sides of the bowl as needed.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble and Chill the Cheesecake:
Pour the cheesecake filling over the chilled crust in the springform pan.
Smooth the top with an offset spatula or the back of a spoon.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Add the Toppings:
Before serving, drizzle additional salted caramel sauce over the chilled cheesecake.
Sprinkle sea salt flakes over the top for a delightful salty-sweet contrast.
Slice and serve chilled.
Prep Time: 20 minutes | Chilling Time: 4 hours or overnight | Total Time: 4 hours 20 minutes or more
Kcal: 380 kcal | Servings: 10 servings
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