Salted Caramel Cheesecake is a rich and indulgent dessert that pairs a classic, creamy cheesecake with a luscious layer of homemade salted caramel sauce. The sweet and salty contrast combined with a buttery graham cracker crust makes this cheesecake an irresistible centerpiece for any gathering or special occasion.
Why You’ll Love This Recipe
This cheesecake offers the perfect balance of sweetness and a subtle hint of salt, with a silky-smooth filling and a crisp graham cracker crust. The homemade caramel sauce adds an extra layer of decadence, elevating the dessert beyond a standard cheesecake. Despite its elegant appearance, the recipe is approachable, making it ideal for both experienced bakers and those trying their first cheesecake.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust
graham cracker crumbs
granulated sugar
unsalted butter, melted
For the cheesecake filling
cream cheese, softened
granulated sugar
large eggs
vanilla extract
sour cream
For the salted caramel
granulated sugar
water
heavy cream
unsalted butter
sea salt
Directions
Preheat the oven: Set the oven to 325°F (163°C). Grease a 9-inch springform pan.
Prepare the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes. Set aside to cool while you prepare the filling.
Make the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined. Pour the filling over the crust and smooth the top.
Bake: Bake for 50-55 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Then refrigerate for at least 4 hours, or overnight.
Prepare the salted caramel: In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the mixture turns a deep amber color. Remove from heat and carefully whisk in the heavy cream, butter, and sea salt. Allow the caramel to cool slightly.
Assemble: Pour the cooled caramel sauce over the chilled cheesecake. Slice and serve.
Servings and timing
This recipe yields 12 slices.
Preparation time: 20 minutes
Baking time: 50-55 minutes
Chill time: 4 hours
Total time: approximately 5 hours 15 minutes
Calories: approximately 450 kcal per slice
Variations
Chocolate twist: Drizzle melted chocolate over the caramel layer or swirl into the filling before baking.
Nut crust: Replace the graham cracker crumbs with finely ground pecans or almonds for added texture and flavor.
Fruit topping: Serve with fresh berries for a bright, tangy contrast.
Individual cheesecakes: Bake in muffin tins with liners for mini portions.
Storage/reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months. Thaw in the refrigerator overnight before serving. This cheesecake is best enjoyed chilled and does not require reheating.
FAQs
Can I make this cheesecake without a springform pan?
A springform pan is preferred for easy removal, but you can use a deep pie dish or cake pan lined with parchment for easier lifting.
Why did my cheesecake crack?
Overbaking or rapid cooling can cause cracks. Allow the cheesecake to cool slowly in the oven and avoid opening the oven door during baking.
Can I use store-bought caramel sauce?
Yes, if short on time, a good-quality store-bought caramel can be substituted for the homemade version.
How do I know when the cheesecake is done?
The edges should look set, but the center should have a slight jiggle. It will firm up as it cools.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture, but low-fat can be used with a slightly less creamy result.
Is a water bath necessary?
A water bath helps prevent cracks and promotes even baking, but this recipe is designed to work without one.
How long should I let the caramel cool before pouring it on?
Allow the caramel to cool for about 10-15 minutes so it thickens slightly but is still pourable.
Can I make this cheesecake ahead of time?
Yes, it’s ideal to make it a day in advance to allow for proper chilling and flavor development.
How can I make this gluten-free?
Use gluten-free graham crackers for the crust to make the cheesecake gluten-free.
Can I add more salt to the caramel?
Yes, adjust the sea salt to taste for a more pronounced salted caramel flavor.
Conclusion
Salted Caramel Cheesecake is a showstopping dessert that brings together creamy, rich cheesecake with a buttery crust and silky caramel topping. Whether for a dinner party, holiday, or a special treat, this cheesecake is sure to impress with its luxurious flavor and texture. With simple ingredients and clear steps, it’s a recipe you’ll turn to again and again.
[tasty-recipe id=”19668″]