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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/salted-caramel-cheesecake-recipe/