Lighter Salted Caramel Cheesecake Recipe

Preheat your oven to 325°F (160°C) and lightly grease a 7-inch springform pan with cooking spray.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of maple syrup until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust layer, then bake for 8 minutes until slightly golden.

In a large bowl, beat the softened Neufchâtel cheese, Greek yogurt, and coconut sugar with a hand mixer on medium speed until completely smooth and free of lumps.

Add the eggs one at a time, followed by the vanilla extract, mixing on low speed just until combined to avoid incorporating too much air.

Pour the cream cheese batter over the pre-baked crust and smooth the top with a spatula.

Bake for 40 to 45 minutes, or until the edges are set but the center still has a slight, gentle jiggle when nudged.

Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 30 minutes to prevent cracking before transferring to the fridge to chill for at least 3 hours.

While chilling, make the light caramel by whisking the remaining maple syrup, almond butter, and sea salt in a small saucepan over low heat for 2 minutes until warm and smooth.

Drizzle the warm salted caramel over the chilled cheesecake slices just before serving, and top with an extra pinch of flaky sea salt.