Low Sodium Caramel Cheesecake
Indulge in the luscious, velvety texture of this Low Sodium Caramel Cheesecake—your go-to dessert for satisfying sweet cravings without compromising on health-conscious choices. Crafted with low sodium cream cheese and drizzled with a delectable low sodium caramel sauce, this cheesecake strikes the perfect balance between indulgence and mindful eating. The graham cracker crust, made with low sodium crumbs and unsalted butter, provides a golden, buttery base that complements the creamy filling. Baked to perfection using a water bath, the result is a rich, smooth dessert with just the right amount of jiggle. Ideal for special occasions or as a make-ahead treat, this cheesecake is a show-stopping way to enjoy a decadent dessert while adhering to a low-sodium lifestyle.
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Recipe Information
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)
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs and 1/4 cup sugar.
Melt the unsalted butter and combine it with the graham cracker mixture until evenly moistened.
Press the mixture into the bottom of a 9-inch springform pan to form a crust, then set aside.
In a large mixing bowl, beat the low sodium cream cheese with 1 cup of sugar and vanilla extract until smooth.
Add light sour cream and beat on low speed until combined.
Add eggs one at a time, blending well after each addition.
Pour the cream cheese mixture over the prepared crust in the springform pan.
Wrap the outside of the pan with foil to prevent water from seeping in.
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.
Bake in the preheated oven for about 60 to 70 minutes, until the center is set and slightly jiggly.
Turn off the oven, crack the door open and let the cheesecake cool inside for about 1 hour.
Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack.
Refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, drizzle with low sodium caramel sauce over the top.
Release from the springform pan, slice, and enjoy your low sodium caramel cheesecake!
Nutrition Facts
Calories |
4743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.0 g | 308% | |
| Saturated Fat | 141.1 g | 706% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 555.8 g | 202% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 418.8 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 985 mg | 76% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1588 mg | 34% | |
*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.
