Sea-Salted Caramel Swirl Cheesecake

Mix graham cracker crumbs, melted butter, and brown sugar until well combined.

Press the mixture into the bottom of a 9-inch springform pan.

Chill in the refrigerator while preparing the filling.

Make the Cheesecake Filling:

Beat the cream cheese with granulated sugar and vanilla extract until smooth.

Add eggs one at a time, fully incorporating each before adding the next.

Stir in sour cream.

Pour half of the cheesecake mixture over the crust.

Drop half of the caramel sauce in dollops over the cheesecake layer, then swirl with a knife or skewer.

Pour the remaining cheesecake mixture over top.

Drop the remaining caramel sauce and swirl again.

Bake the Cheesecake:

Bake at 325°F (163°C) for about 50-60 minutes or until the center is just set and the edges are slightly puffed.

Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Remove from the oven and cool completely on a wire rack.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Chill Time: 4 hours | Total Time: 5 hours 30 minutes

Kcal: 580 kcal per slice | Servings: 12 servings