Low Sodium Caramel Cheesecake

Indulge in a luscious Low Sodium Caramel Cheesecake that doesn’t compromise on flavor while keeping your sodium intake in check. This decadent dessert features a buttery, low-sodium graham cracker crust topped with a velvety, creamy cheesecake filling made from low sodium cream cheese and light sour cream for a healthier twist. A generous drizzle of golden, low sodium caramel sauce adds a touch of sweetness and elegance, making it the perfect treat for any occasion. Baked to perfection in a water bath to ensure a smooth and crack-free texture, this cheesecake is both rich and light with every bite. Whether you're looking for a crowd-pleasing dessert or a special indulgence, this recipe, with its health-conscious spin, delivers all the satisfaction without the extra salt.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs (low sodium)
• 5 tablespoons Unsalted butter
• 0.25 cup Granulated sugar
• 24 ounces Cream cheese (low sodium)
• 1 cup Light sour cream
• 1 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 3 large Eggs
• 0.5 cup Caramel sauce (low sodium)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium bowl, mix the graham cracker crumbs and 1/4 cup sugar.

Step 3

Melt the unsalted butter and combine it with the graham cracker mixture until evenly moistened.

Step 4

Press the mixture into the bottom of a 9-inch springform pan to form a crust, then set aside.

Step 5

In a large mixing bowl, beat the low sodium cream cheese with 1 cup of sugar and vanilla extract until smooth.

Step 6

Add light sour cream and beat on low speed until combined.

Step 7

Add eggs one at a time, blending well after each addition.

Step 8

Pour the cream cheese mixture over the prepared crust in the springform pan.

Step 9

Wrap the outside of the pan with foil to prevent water from seeping in.

Step 10

Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.

Step 11

Bake in the preheated oven for about 60 to 70 minutes, until the center is set and slightly jiggly.

Step 12

Turn off the oven, crack the door open and let the cheesecake cool inside for about 1 hour.

Step 13

Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack.

Step 14

Refrigerate the cheesecake for at least 4 hours or overnight.

Step 15

Before serving, drizzle with low sodium caramel sauce over the top.

Step 16

Release from the springform pan, slice, and enjoy your low sodium caramel cheesecake!

Nutrition Facts

Serving size	(1692.7g)

Amount per serving	% Daily Value*
Calories	4742.7

Total Fat 240.0g	0%
Saturated Fat 141.1g	0%
Polyunsaturated Fat 0g
Cholesterol 1220.6mg	0%
Sodium 1630.2mg	0%
Total Carbohydrate 555.8g	0%
Dietary Fiber 6.0g	0%
Total Sugars 418.8g
Protein 87.4g	0%

Vitamin D 123IU	0%
Calcium 985.0mg	0%
Iron 11.1mg	0%
Potassium 1588.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 7.4%

Carbs: 47.0%