Salted Caramel Cheesecake
3 (8 oz.) pkg. cream cheese, room temperature
1 c. sugar
4 eggs, room temperature
1 Tbsp. vanilla
Graham Cracker Crust:
2 c. graham cracker crumbs
6-8 Tbsp. butter, melted
10 Tbsp. butter
⅔ c. firmly packed dark brown sugar
⅔ c. heavy cream
3 tsp. vanilla extract
Fleur de Sel
For the cheesecake: In a large mixing bowl, cream the sugar and cream cheese together until well combined. Slowly mix in the eggs and vanilla until smooth and creamy. Allow the cheesecake batter to sit overnight. (Mix in any flavorings before leaving it to sit overnight, making sure that any additions are also room temperature before being added.)
Preheat the oven to 325°. Prepare the graham cracker crust by mixing graham cracker crumbs and butter until just moistened; gently press the mixture into the bottom and partly up the sides of an assembled springform pan. Pour the cheesecake batter over the graham cracker crust.
Place the filled springform pan into a large pan and fill the outside pan halfway with water. Place the pan into the preheated oven and bake until the cheesecake is almost set in the middle, about an hour and a half. Remove the cheesecake from the oven and let it continue to sit in the water bath for about a half hour. Remove the springform pan from the water bath and place in the refrigerator to continue cooling.
For the caramel topping: Place the butter, brown sugar, and heavy cream in a medium saucepan and stir over low heat until the sugar dissolves; increase heat to medium and bring to a boil, allowing the mixture to boil for a couple minutes. Remove the saucepan from the heat and stir in the vanilla extract. Cool slightly and spoon over the cooled cheesecake. Sprinkle the cheesecake with fleur de sel just before serving.