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

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This rich and creamy salted caramel cheesecake is baked over a buttery graham cracker crust and topped with homemade or store-bought caramel and a sprinkle of sea salt.

Ingredients

Scale

For the Crust:

  • 1½ cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 6 tbsp unsalted butter, melted

For the Filling:

  • 24 oz full-fat cream cheese, softened

  • 1 cup granulated sugar

  • 1 cup sour cream

  • 3 large eggs

  • 1½ tsp vanilla extract

  • Pinch of salt

For the Caramel Sauce (Optional):

  • 1 cup granulated sugar

  • 6 tbsp unsalted butter

  • 1/2 cup heavy cream

  • 1/2 tsp sea salt

Topping:

  • Flaky sea salt

  • Extra caramel for drizzling

Instructions

  • Preheat oven to 325°F. Mix crust ingredients and press into a 9-inch springform pan. Bake 10 minutes. Cool.

  • Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Add eggs one at a time.

  • Pour filling into crust. Bake 55–70 minutes until just set. Cool in oven for 1 hour, then chill 6+ hours.

  • Make caramel: Melt sugar until amber, add butter, then cream and salt. Cool.

  • Top chilled cheesecake with caramel sauce and sea salt. Slice and serve.

Notes

  • Store up to 5 days in the fridge.

  • Use water bath or steam for best texture.

  • Freeze slices individually for up to 2 months.

Find it online: https://goldenflavorstudio.com/salted-caramel-cheesecake-creamy-decadent-and-sweet-salty-perfection/