Oh my gosh, let me tell you about the first time I made this salted caramel cheesecake – total game changer! I was hosting my book club and wanted something showstopping, but let’s be real, I was terrified of cheesecakes back then. All those horror stories about cracks and weeping fillings? Yeah, I was sure mine would turn into a dessert disaster.
But here’s the magic – this caramel cheesecake recipe is actually foolproof if you follow a few simple tricks I’ve learned (the hard way, naturally). That perfect balance of sweet and salty? The way the creamy filling melts in your mouth against that crunchy graham crust? It’s like dessert heaven. My friends still talk about that first attempt, and now it’s my most requested recipe for every special occasion.
What makes this caramel cheesecake extra special is the homemade salted caramel sauce swirled right into the batter. Store-bought just won’t give you that deep, buttery flavor. Trust me – when you pull this golden beauty out of the oven and see that gorgeous caramel ripple, you’ll feel like a pastry chef. And the best part? It actually gets better after chilling overnight, so you can (and should!) make it ahead.
For more delicious dessert inspiration, check out our Pinterest board! You can also find more sweet treats in our Desserts & Sweets category. If you’re looking for baking tips, this article on baking hacks might be helpful.
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Irresistible Salted Caramel Cheesecake Recipe You Need Now
- Total Time: 7 hours (includes chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and creamy salted caramel cheesecake with a graham cracker crust, topped with homemade caramel sauce.
Ingredients
- Salted Caramel Sauce:
- 1 1/2 cups white sugar
- 1/2 cup unsalted butter, cut into cubes
- 3/4 cup heavy cream or whipping cream (33-35% MF)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse salt
- Graham Cracker Crust:
- 2 1/2 cups graham crumbs
- 3 tablespoons brown sugar
- 10 tablespoons unsalted butter, melted
- Cheesecake Filling:
- 24 ounces full-fat brick-style cream cheese, room temperature
- 3/4 cup white sugar
- 1 tablespoon corn starch (cornflour)
- 3/4 cup salted caramel sauce (cooled)
- 3/4 cup sour cream, room temperature
- 3 large eggs
- 1 large egg yolk
- To Serve:
- 1/4 cup salted caramel sauce
- Coarse salt or salt flakes
Instructions
- Make the Salted Caramel Sauce:
- Place sugar in a large, heavy-bottom saucepan over medium heat.
- Stir gently with a rubber spatula as the sugar begins to melt and clump, continuing until it becomes a smooth, deep amber liquid.
- Immediately add the cubed butter all at once. Whisk until fully melted and combined.
- Remove from heat and slowly whisk in the cream.
- Return to heat and whisk until smooth and combined without separated pools.
- Remove from heat and whisk in vanilla extract and salt.
- Reserve 3/4 cup for the filling and store the remainder covered in the fridge.
- Prepare the Graham Cracker Crust:
- Preheat oven to 325°F (160°C).
- Wrap a 9-inch springform pan with 4 layers of aluminum foil to prevent leaks and lightly grease the inside.
- In a medium bowl, combine graham crumbs and brown sugar.
- Stir in melted butter until evenly mixed.
- Press mixture firmly into the bottom and up about halfway to two-thirds up the sides of the pan.
- Bake for 10 minutes, then remove from oven and keep oven on.
- Make the Cheesecake Filling:
- Beat cream cheese and sugar in a large bowl with an electric mixer until smooth and lump-free, scraping sides as needed.
- Add corn starch and cooled salted caramel sauce; mix briefly until combined.
- Slowly add sour cream on low speed, mixing just to combine.
- In a separate bowl, whisk together the eggs and egg yolk.
- With mixer on low speed, slowly add eggs to the cream cheese mixture, mixing just until incorporated (do not overmix).
- Assemble and Bake:
- Place springform pan wrapped in foil into a large roasting pan.
- Pour batter over the crust and smooth the top evenly.
- Add 1/2 to 1 inch (about 2 cm) of hot water to the roasting pan to create a water bath.
- Bake cheesecake in the oven for about 60 minutes (50 to 75 minutes range), until edges are set and center gently wobbles when nudged but isn’t liquid.
- Cool and Chill:
- Turn off oven and crack open oven door; let cheesecake cool in the oven for 30 minutes.
- Remove from oven with water bath intact and cool to room temperature.
- Remove springform pan from water bath and cover loosely with plastic wrap or foil.
- Refrigerate for at least 6 hours or overnight.
- Serve:
- Run a knife carefully around the edge of the cheesecake to loosen it from the pan, then remove the springform ring.
- If condensation forms on top, gently pat dry with a paper towel.
- Spread 1/4 cup salted caramel sauce evenly over the top and sprinkle with coarse salt if desired.
- Slice with a sharp knife wiped clean between cuts for neat slices.
Notes
- Ensure all ingredients are at room temperature for smooth mixing.
- Do not overmix the cheesecake batter to avoid cracks.
- Use a water bath to prevent the cheesecake from drying out.
- Chill thoroughly before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg