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  1. Preheat the oven to 350°F. Lightly grease a 9" springform pan.

  2. For the crust: Place all of the ingredients in the bowl of a food processor and pulse until combined. Transfer into the prepared pan and press into the bottom and 1/2" to 1" up the sides of the pan. Poke the crust with the tines of a fork and bake for 15 to 20 minutes, until light golden brown and set. Remove from the oven and let cool while you make the filling. Reduce the oven temperature to 325°F.

  3. For the filling: Place the cream cheese and brown sugar in the bowl of a stand mixer and mix at low speed with the paddle attachment until the mixture is smooth, with no lumps. Scrape the sides and bottom of the bowl and add the vanilla, salt, and flavoring.

  4. Add the eggs, one at a time, mixing at medium-low speed until each is absorbed before adding the next. Scrape the bowl and add the caramel sauce and the cream. Mix until smooth.

  5. Pour the filling into the crust and bake for 40 minutes. Reduce the heat to 300°F and bake for 15 minutes more. The edges of the cake should be set and a digital thermometer inserted 2" from the edge should read 170°F.

  6. Turn off the oven, prop the door open a few inches, and let the cake cool in the oven for 1 hour. Remove from the oven and let cool at room temperature for 1 hour. 

  7. Refrigerate for 8 hours before serving. Serve with more Caramel Sauce, if desired.

  8. Store leftover cheesecake in the refrigerator, well wrapped, for up to a week. Freeze for longer storage, up to 1 month.

Tips from our Bakers

  • Don't have any almond flour on hand? Substitute finely ground almonds or pecans.