130M Total Time
60M Prep Time
Ingredients and Directions
Preheat the oven to 350°F. Brush the bottom and sides of a 9-inch springform pan evenly with softened butter. Line the bottom of the pan with a round of parchment paper.
Make the crust: Whisk together graham cracker crumbs, sugar, and salt in a medium bowl. Add melted butter and mix in until completely incorporated (texture will resemble wet sand) and mixture comes together in large pieces.
Press the crust firmly and evenly across the bottom and 1/2-inch up the sides of the prepared springform pan. Pack the crust tightly with the bottom of a measuring cup.
Bake the crust for 10 to 11 minutes, until lightly golden and set. Transfer to a wire rack and cool for 30 minutes. Reduce oven temperature to 300°F.
- 2 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 tsp. salt
- 1/2 cup unsalted butter, melted
Make the filling: Mix softened cream cheese, sugar, arrowroot starch, and salt on low speed for 1 minute. Scrape down the bowl with a rubber spatula. Add sour cream, vanilla extract, and almond extract. Mix on low speed for 30 seconds, then scrape down the bowl. Add eggs one at a time, mixing in each egg on low speed just until combined, about 10 seconds. Scrape down the bowl after each egg. Pour filling over the crust and gently smooth top with an offset spatula.
Bake cheesecake at 300°F for 60 to 65 minutes, until edges are set, the center is still slightly wobbly, and the cheesecake is slightly puffed.
Cool cheesecake: When the cheesecake is finished baking, immediately turn off the oven, prop the oven door with a wooden spoon, and cool the cheesecake inside the oven for 75 minutes.
After 75 minutes, remove the springform pan from the oven and place on a wire rack. Carefully run a thin metal spatula around the edge of the cheesecake to make sure it’s not sticking to the sides of the springform pan. Cool cheesecake for 1 hour on the rack.
Chill cheesecake: Move cheesecake to the refrigerator (uncovered to prevent condensation from forming) and chill overnight.
Remove cheesecake from pan: Release the outer edge of springform pan. Use a thin metal spatula to lift cheesecake from the base of the pan and transfer to a serving plate.
- 24 oz. full fat cream cheese, cubed and softened
- 1 cup sugar
- 2 tsp. arrowroot starch
- 1/4 tsp. salt
- 1 cup sour cream, room temperature
- 2 tsp. vanilla extract
- 4 large eggs, room temperature
Assemble cheesecake: Top the cheesecake with caramel sauce, smoothing with an offset spatula. For neat slices, dip a sharp knife in hot water and wipe dry before slicing cheesecake. Store leftover cheesecake for up to 3 days in the refrigerator.
- 1 cup salted caramel sauce
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.