Creamy vanilla cheesecake rests on a crisp toasted-pecan graham-cracker crust and is finished with a buttery homemade caramel and flaky sea salt. Reducing the sugar in the cheesecake keeps the dessert rich without allowing the caramel to overwhelm the cream-cheese flavor.

Ingredients

Pecan-Graham Crust

• 10 ounces graham crackers
• 1/2 cup pecans, lightly toasted
• 8 tablespoons salted butter, melted
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt

Cheesecake Filling

• Three 8-ounce packages full-fat cream cheese, softened
• 1 cup granulated sugar
• 1/2 teaspoon fine sea salt
• 2 teaspoons pure vanilla extract
• 1 tablespoon fresh lemon juice
• 1/2 cup full-fat sour cream, at room temperature
• 3 large eggs, at room temperature

Salted Caramel Topping

• 1 cup granulated sugar
• 1/4 cup water
• 6 tablespoons salted butter, cut into pieces
• 1/2 cup heavy whipping cream, warmed
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• Flaky sea salt, for finishing

Instructions

1. Preheat the oven to 350°F. Line a 9-by-13-inch light-colored metal baking pan with parchment paper, leaving enough overhang to lift out the cheesecake.
2. Process the graham crackers, toasted pecans, and fine sea salt into fine crumbs. Add the melted butter and vanilla, then pulse until evenly moistened.
3. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 9 to 10 minutes. Remove the pan and reduce the oven temperature to 325°F.
4. Beat the softened cream cheese, sugar, and salt on medium-low speed until completely smooth, scraping the bowl frequently.
5. Add the vanilla, lemon juice, and sour cream. Mix on low speed until combined.
6. Add the eggs one at a time, mixing on low speed only until each egg disappears into the filling. Do not whip the mixture.
7. Spread the filling evenly over the warm crust. Bake for 35 to 42 minutes. The edges should be set, while the center should retain a gentle, unified wobble.
8. Turn off the oven, crack the door, and leave the cheesecake inside for 20 minutes. Transfer the pan to a cooling rack and cool for one hour. Refrigerate for at least three hours.
9. To prepare the caramel, place the sugar and water in a medium, heavy-bottomed saucepan. Cook over medium heat without stirring until the syrup turns a deep amber color. Swirl the pan gently if the color develops unevenly.
10. Remove the pan from the heat. Carefully whisk in the butter. Slowly add the warm cream while whisking; the mixture will bubble vigorously.
11. Stir in the vanilla and fine sea salt. Let the caramel cool until thickened but still pourable.
12. Spread approximately 1 cup of caramel over the chilled cheesecake. Reserve any extra caramel for another use. Refrigerate for at least one additional hour.
13. Lift the cheesecake from the pan. Cut it into squares with a sharp knife warmed under hot water and wiped dry between cuts.
14. Sprinkle each square sparingly with flaky sea salt immediately before serving.

Cook’s Notes

• All filling ingredients should be at room temperature to prevent lumps.
• Mix gently after adding the eggs. Excess air causes the cheesecake to rise, fall, and crack.
• Watch the caramel by color rather than cooking time. Remove it from the heat when it reaches a deep amber; very dark caramel can taste bitter.
• Warm cream reduces the violent bubbling that occurs when it is added to hot caramel.
• The cheesecake cuts most cleanly after an overnight refrigeration.
• Refrigerate leftovers in a covered container for up to five days.

Serving Suggestions

Serve the squares chilled or allow them to stand at room temperature for 10 to 15 minutes for a softer, creamier texture. A few toasted pecan pieces may be added as a garnish, but keep them restrained so the caramel remains the focus.

Beverage Suggestions

Serve with freshly brewed coffee, espresso, unsweetened black tea, or a small glass of tawny port. Their bitterness or acidity provides a welcome contrast to the rich cheesecake and caramel.