Salted Caramel Cheesecake

Start by making the caramel sauce from this recipe.

Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).

Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.

Into a small to medium mixing bowl, add the graham crackers crumbs, granulated sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.

Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.

Bake the crust in a 180c (350f) preheated oven for 7-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.

Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, granulated sugar, cinnamon, nutmeg, and vanilla extract, and mix with an electric hand mixer until is creamy.

Add the sour cream and caramel sauce, and mix until well combined.

Whisk the eggs in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.

Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.

Pour the cheesecake batter over the crust, and release air bubbles by gently tapping the pan onto a flat surface.

Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.

Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.

After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.

Pour caramel sauce on top of the cheesecake and spread an even layer with a spatula. Top with flakey salt if desired and serve!