Salted Caramel Cheesecake is an indulgent dessert that combines the richness of cream cheese and the delightful sweetness of caramel, topped with a hint of sea salt. This dessert features a buttery graham cracker crust, a smooth and creamy filling, and a luscious homemade salted caramel topping. Perfect for special occasions or an indulgent treat, this cheesecake will leave you craving more!

Why You’ll Love This Salted Caramel Cheesecake

This salted caramel cheesecake is a true crowd-pleaser for many reasons. First, it offers a perfect balance of flavors with its sweet and salty notes. The creamy salted caramel cheesecake filling is irresistibly smooth, making each bite melt in your mouth. Secondly, the recipe is straightforward and easy to follow, making it accessible for bakers of all levels. You can also customize it with various toppings, such as a salted caramel cheesecake with chocolate ganache or salted caramel cheesecake bars for different serving options. Finally, this dessert is a fantastic choice for any occasion, whether it’s a birthday, holiday, or a simple family gathering. It’s no wonder salted caramel desserts are so popular!

Ingredients for Salted Caramel Cheesecake

Gather these items:

• 2 cups (200g) graham cracker crumbs
• 1/2 cup (115g) unsalted butter, melted
• 1 tbsp sugar
• 3 (8 oz each) blocks cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup (120g) sour cream
• 1/4 cup (60ml) heavy cream
• 1 cup (200g) granulated sugar (for caramel)
• 6 tbsp (90g) unsalted butter (for caramel)
• 1/2 cup (120ml) heavy cream (for caramel)
• 1 tsp sea salt (adjust to taste)

How to Make Salted Caramel Cheesecake Step-by-Step

1. Step 1: Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. Step 2: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then let it cool.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until well combined.
4. Step 4: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated.
5. Step 5: Pour the batter over the cooled crust. Wrap the bottom of the pan in foil and place it in a larger baking dish filled with about 1 inch of hot water (water bath).
6. Step 6: Bake for 60-70 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
7. Step 7: Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
8. Step 8: To make the caramel, heat sugar in a saucepan over medium heat until melted and amber-colored. Add butter and stir until melted.
9. Step 9: Slowly add heavy cream (be careful, it will bubble) and whisk until smooth. Stir in sea salt.
10. Step 10: Let the caramel cool slightly, then pour over the chilled cheesecake. Refrigerate until ready to serve.

Pro Tips for the Perfect Salted Caramel Cheesecake

Keep these in mind:

• Make sure your cream cheese is at room temperature for a smoother texture.
• Wrap the bottom of the springform pan well to prevent water from entering during the bake.
• For a no-bake salted caramel cheesecake, use whipped cream and gelatin to set the filling instead of baking.
• Let the cheesecake cool gradually in the oven for a creamier consistency.

Best Ways to Serve Salted Caramel Cheesecake

Here are some ideas:

• Top with whipped cream and a drizzle of additional salted caramel for a rich presentation.
• Serve alongside fresh fruit, such as berries, to balance the sweetness.
• For a fun twist, make mini salted caramel cheesecakes in cupcake liners for easy serving.

How to Store and Reheat Salted Caramel Cheesecake

To store, place the cheesecake in an airtight container in the refrigerator for up to a week. To reheat, let it sit at room temperature for about 30 minutes before serving. This method helps maintain the creamy texture, making it perfect for meal prep.

Frequently Asked Questions About Salted Caramel Cheesecake

What’s the secret to perfect Salted Caramel Cheesecake?

The secret lies in using quality ingredients and allowing the cheesecake to cool slowly in the oven. This prevents cracks and ensures a creamy texture throughout.

Can I make Salted Caramel Cheesecake ahead of time?

Absolutely! This cheesecake can be made a day in advance. Just be sure to refrigerate it overnight for the best flavor and texture.

How do I avoid common mistakes with Salted Caramel Cheesecake?

A common mistake is overbaking. The center should be slightly jiggly when you take it out. Also, remember to let it cool gradually for the best results.

Variations of Salted Caramel Cheesecake You Can Try

Here are some delicious variations:

• Try a salted caramel cheesecake with chocolate ganache for a rich chocolate layer.
• Make a no-bake salted caramel cheesecake for a quicker version that’s equally delicious.
• Add crushed Oreos for a unique twist, creating a delightful cookie crust.

For more delicious dessert ideas, check out our desserts category or try making pistachio pavlova meringue cakes for a delightful twist!

For tips on making the best cheesecake, you can refer to this guide on cheesecake tips.

Enjoy your Salted Caramel Cheesecake!

Best Salted Caramel Cheesecake You’ll Ever Make

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A rich and creamy salted caramel cheesecake with a buttery graham cracker crust, silky smooth cream cheese filling, and a luscious homemade salted caramel topping. Perfect for special occasions or indulgent dessert cravings.

• Author: Robert
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 6 hours
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups (200g) graham cracker crumbs
• 1/2 cup (115g) unsalted butter, melted
• 1 tbsp sugar
• 3 (8 oz each) blocks cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup (120g) sour cream
• 1/4 cup (60ml) heavy cream
• 1 cup (200g) granulated sugar (for caramel)
• 6 tbsp (90g) unsalted butter (for caramel)
• 1/2 cup (120ml) heavy cream (for caramel)
• 1 tsp sea salt (adjust to taste)

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Instructions

1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then let it cool.
3. In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until well combined.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated.
5. Pour the batter over the cooled crust. Wrap the bottom of the pan in foil and place it in a larger baking dish filled with about 1 inch of hot water (water bath).
6. Bake for 60-70 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
7. Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
8. To make the caramel, heat sugar in a saucepan over medium heat until melted and amber-colored. Add butter and stir until melted.
9. Slowly add heavy cream (be careful, it will bubble) and whisk until smooth. Stir in sea salt.
10. Let the caramel cool slightly, then pour over the chilled cheesecake. Refrigerate until ready to serve.

Notes

Nutrition

• Serving Size: 1 slice
• Calories: 550
• Sugar: 45g
• Sodium: 300mg
• Fat: 38g
• Saturated Fat: 23g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 120mg