Vanilla Bean Cheesecake with Salted Caramel Sauce

Oh man, oh man was this cheesecake good!! Seriously good.

Sweet almost sugar cookie like crust, super creamy vanilla bean cheesecake and then topped off with a really delicious, rich caramel. I know cheesecakes can be intimidating, but this one comes together pretty easily. The crust and filling come together very quickly with some mixing. The caramel takes a careful watching but as far as “work” goes, there’s not much to it!


You must try this one!!


recipes a combination from: crust – cheesecake – caramel sauce – 

For the crust: 

1 1/2 c. AP flour

1/3 c. sugar

zest of 1/2 a lemon

3/4 c. cold butter, cut into squares

2 egg yolks

1/2 tsp. vanilla


In a large bowl, combine the flour, sugar and lemon peel.  Cut in butter, with two forks or a pastry cutter, until crumbly.  Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.Press onto the bottom and 3 in. up the sides of a greased 9-in. spring form pan.  Place pan on a baking sheet.  Bake @ 400 degrees for 10 minutes or until lightly browned.  Cool on a wire rack.

For the cheesecake:

2 lbs. cream cheese, softened

1 c. sugar

4 egg yolks, room temperature

1 vanilla bean

1/4 c. milk


Preheat oven to 325°.

Put the milk in a small pot. Split open the vanilla bean and scrape out the seeds inside. Put both into the pot with the milk. Heat the milk until it’s hot, but not boiling. Turn off the heat and let the vanilla and milk steep for 15 minutes.

For the filling, put the cream cheese into a mixing bowl. Add in the sugar and beat until combined with the cream cheese and very smooth. With the mixer on low, slowly beat in the eggs one at a time. Stop the mixer and scrape down the sides with a spatula. Turn it on again and add in the milk with the vanilla beans, beat until it’s all combined and there are no lumps.

Pour the filling into the pan with the crust. Place the pan on a cookie sheet. You can also add a little water to the pan to prevent surface cracking.

Bake for 55 min-1 hour at 325 degrees until set but still a bit soft in the center. Remove from oven, place on a cooling rack and allow to cool for 1 hour. Refrigerate before serving for at least 4 hours.

For the salted caramel:

1 c. water

2 c. sugar

1 c. heavy whipping cream

1/4 tsp. pink Himalayan salt


Pour water into a medium saucepan, pour sugar in the center being careful not to have too much touching the sides of the pan. Don’t stir! Heat over medium heat until sugar dissolves. Once sugar dissolves, turn to high until it turns golden brown. This will take awhile, be patient and don’t stir! Once golden brown, CAREFULLY whisk in heavy cream. It will bubble like crazy. Continue to boil until thickens a bit more, it will continue to thicken as it cools so you don’t want to cook it until it’s completely thick. Add salt and let cool.

Drizzle over cheesecake and enjoy!!!

















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