Salted Caramel Cheesecake Recipe

Introduction

Indulge in this rich and creamy salted caramel cheesecake that combines a buttery graham cracker crust with a smooth cream cheese filling. Topped with a luscious homemade salted caramel sauce, this dessert is sure to impress at any gathering.

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup sugar
• For the Cheesecake:
• 24 oz cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• For the Salted Caramel Sauce:
• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 3 tbsp butter
• 1 tsp sea salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Step 2: In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Step 3: Pour the cheesecake batter over the cooled crust in the springform pan. Bake the cheesecake for 55-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
4. Step 4: For the salted caramel sauce, combine sugar and water in a saucepan over medium heat. Stir until the sugar dissolves, then cook without stirring until the mixture turns a deep amber color. Remove from heat carefully, then whisk in the heavy cream, butter, and sea salt until smooth. Allow to cool slightly.
5. Step 5: Refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully. Before serving, drizzle the salted caramel sauce generously over the cheesecake.

Tips & Variations

• For a nutty twist, sprinkle chopped toasted pecans or walnuts over the caramel topping just before serving.
• If you prefer a less sweet topping, reduce the caramel sauce to 3/4 cup sugar and adjust salt to taste.
• To avoid cracks, ensure the cream cheese is fully softened and avoid overmixing once eggs are added.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the salted caramel sauce separate until ready to serve to maintain its texture. Reheat the caramel briefly in the microwave if it thickens too much. The cheesecake can also be frozen for up to 1 month; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with a digestive biscuit crust or even an Oreo crust for a different flavor profile.

How do I prevent the cheesecake from cracking?

To minimize cracking, bake the cheesecake gently by avoiding overbaking, cool it gradually with the oven door ajar, and ensure the cream cheese is softened before mixing. Using a water bath can also help maintain moisture, though it’s not required here.

Salted Caramel Cheesecake Recipe

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★★★★★

4.7 from 145 reviews

This Salted Caramel Cheesecake features a buttery graham cracker crust, a creamy smooth cheesecake filling, and a rich, homemade salted caramel sauce drizzled on top. Perfectly balanced with sweet and salty flavors, this classic dessert is sure to impress at any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup sugar

For the Cheesecake:

• 24 oz cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract

For the Salted Caramel Sauce:

• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 3 tbsp butter
• 1 tsp sea salt

Instructions

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
2. Make the Cheesecake: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture becomes smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter. Mix in the vanilla extract until fully incorporated.
3. Bake: Pour the prepared cheesecake batter evenly over the cooled graham cracker crust. Bake the cheesecake for 55 to 60 minutes, or until the center is almost set but still slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for one hour. This helps prevent cracking and allows the cheesecake to set gradually.
4. Make the Salted Caramel Sauce: In a medium saucepan over medium heat, combine the sugar and water. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to cook undisturbed until it turns a deep amber color. Remove from heat carefully, then whisk in the heavy cream, butter, and sea salt until the sauce is smooth. Let the caramel cool slightly before using.
5. Cool and Serve: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to ensure it firms up completely. Before serving, generously pour the cooled salted caramel sauce over the top of the cheesecake. Slice and enjoy this decadent dessert.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth batter.
• Do not stir the caramel mixture once it starts boiling to prevent crystallization.
• Leaving the oven door ajar after baking helps prevent cracks on the cheesecake surface.
• Refrigeration time is essential for the cheesecake to set properly.
• Use a sharp knife dipped in hot water to cut clean slices of cheesecake.

Keywords: salted caramel cheesecake, cheesecake recipe, homemade caramel sauce, graham cracker crust, creamy cheesecake, classic dessert