Salted Caramel Cheesecake – Creamy, Decadent, and Sweet-Salty Perfection

Salted caramel cheesecake is a dessert lover’s dream — rich, velvety cheesecake layered over a buttery graham cracker crust and topped with glossy, golden caramel sauce finished with a hint of flaky sea salt. It’s indulgent, elegant, and guaranteed to impress at any occasion.

This recipe combines the luxurious creaminess of classic New York-style cheesecake with the irresistible appeal of salted caramel. The contrast of sweet and salty, smooth and crunchy, makes every bite unforgettable.

Whether you’re baking for a holiday, birthday, dinner party, or just to satisfy a serious craving, this cheesecake delivers a showstopping centerpiece that’s surprisingly approachable for home bakers.

Ingredients Overview

Graham Cracker Crust

A simple mixture of crushed graham crackers, melted butter, and sugar forms the base. It adds a slightly crunchy, buttery contrast to the smooth cheesecake.

• Graham Crackers: You’ll need about 1½ cups of crumbs (from ~12 full sheets).

• Butter: Melted unsalted butter binds the crumbs and helps them crisp as they bake.

• Sugar: Granulated sugar adds light sweetness and helps the crust set.

Variations: Use crushed digestive biscuits or Biscoff cookies for a spiced twist.

Cream Cheese

The star of the show. Use full-fat, brick-style cream cheese — not whipped or tub varieties — for the richest, creamiest texture.

Let it come to room temperature before beating to avoid lumps in the batter.

Sour Cream

Adds tang and smoothness to balance the richness of the cream cheese. You can substitute with full-fat Greek yogurt in a pinch.

Sugar

Granulated sugar sweetens the filling. Avoid brown sugar here — its moisture can change the texture.

Eggs

Whole eggs bind the cheesecake and provide structure. Add them one at a time and beat gently to avoid incorporating too much air, which can cause cracking.

Vanilla Extract

Adds warmth and rounds out the flavor. Use pure vanilla extract for the best taste.

Salted Caramel Sauce

Made with sugar, butter, cream, and a touch of salt, this silky topping is what takes this cheesecake over the top. You can use store-bought or homemade.

Homemade salted caramel is surprisingly simple and adds a fresh, buttery depth. Just be careful — it gets extremely hot during cooking.

Sea Salt

Flaky sea salt (like Maldon or fleur de sel) sprinkled on top creates that perfect sweet-salty contrast and elevates the caramel flavor.

Step-by-Step Instructions

1. Make the Crust

Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.

In a medium bowl, mix:

• 1½ cups graham cracker crumbs

• 1/4 cup granulated sugar

• 6 tbsp melted unsalted butter

Stir until the mixture resembles wet sand. Press into the bottom and slightly up the sides of the pan.

Bake for 8–10 minutes until lightly golden. Let cool while preparing the filling.

2. Prepare the Cheesecake Filling

In a large mixing bowl, beat 24 oz (three 8-oz blocks) of softened cream cheese on medium speed until smooth and creamy — about 2 minutes.

Add:

• 1 cup granulated sugar

• 1 cup sour cream

• 1½ tsp pure vanilla extract

• Pinch of salt

Beat until combined, scraping down the sides as needed.

Add 3 large eggs, one at a time, beating on low speed just until blended after each. Don’t overmix — this helps prevent air bubbles and cracks.

3. Bake the Cheesecake

Pour the batter over the crust and smooth the top.

Optional water bath: Wrap the outside of the springform pan with foil and place in a larger pan filled with 1 inch of hot water. This helps bake the cheesecake gently and reduces cracking.

Bake for 55–70 minutes, until the edges are set and the center still jiggles slightly. Don’t open the oven frequently.

Turn the oven off, crack the door, and let the cheesecake sit inside for 1 hour. Then remove and cool completely at room temperature.

Chill in the refrigerator for at least 6 hours or overnight to fully set.

4. Make the Salted Caramel Sauce (If Homemade)

In a medium saucepan over medium heat:

1. Add 1 cup granulated sugar and heat without stirring until it melts and turns amber (about 5–7 minutes). Swirl gently if needed.

2. Carefully whisk in 6 tbsp unsalted butter (mixture will bubble).

3. Slowly add 1/2 cup heavy cream, whisking constantly.

4. Stir in 1/2 tsp sea salt.

Let cool until slightly thickened but pourable. Store leftovers in the fridge and reheat gently.

5. Assemble and Serve

Once the cheesecake is chilled, remove from the springform pan and transfer to a serving platter.

Spoon salted caramel sauce over the top, letting it drip down the sides. Sprinkle with flaky sea salt just before serving.

Slice with a warm knife for clean cuts and serve chilled or at room temperature.

Tips, Variations & Substitutions

• No Water Bath? Place a pan of hot water on the rack below the cheesecake to add moisture without risk of leaks.

• Crust Alternatives: Try chocolate cookie crust for a decadent twist or almond flour crust for gluten-free.

• Flavored Filling: Add 1–2 tbsp of caramel sauce to the batter for a caramel-infused cheesecake.

• Top with Nuts: Add chopped toasted pecans or walnuts over the caramel for texture.

Serving Ideas & Occasions

This salted caramel cheesecake is perfect for:

• Holiday tables: Thanksgiving, Christmas, or Easter

• Birthday or celebration desserts

• Potlucks or dinner parties

• Make-ahead entertaining: It keeps beautifully and can be made up to 2–3 days in advance.

Serve slices with:

• Coffee or espresso

• A scoop of vanilla bean ice cream

• Fresh berries for brightness

Nutritional & Health Notes

While this is a decadent treat, you can adjust it for lighter preferences:

• Use reduced-fat cream cheese and Greek yogurt to lower fat.

• Swap half the sugar for a natural sweetener like maple syrup (though it will slightly change flavor).

• Use a nut-based crust for a lower-carb option.

Keep portions moderate — a small slice goes a long way thanks to its richness.

FAQs

Q1: Can I make this cheesecake ahead of time?

Yes! Cheesecake is perfect for making ahead. Chill it overnight (or up to 3 days) before topping with caramel and serving.

Q2: How do I prevent cracks in my cheesecake?

Use room-temperature ingredients, don’t overmix, and bake in a water bath or with a steam pan nearby. Let it cool slowly to avoid temperature shock.

Q3: Can I freeze salted caramel cheesecake?

Yes. Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. Add caramel topping after thawing for best texture.

Q4: What’s the best way to slice cheesecake cleanly?

Use a sharp knife warmed in hot water. Wipe the blade between slices for smooth, clean cuts.

Q5: Can I use store-bought caramel?

Absolutely. High-quality jarred salted caramel works great and saves time. Warm slightly before pouring over the cheesecake.

Q6: How do I know when the cheesecake is done?

The edges should look set, but the center should jiggle slightly like set Jell-O. It will firm up as it chills.

Q7: Can I make it gluten-free?

Yes. Use gluten-free graham crackers or crushed nuts for the crust. The filling is naturally gluten-free.

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