Name: Salted Caramel Cheesecake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 8 h
Cuisine: American
Ingredients: 1 ¾ cups graham cracker crumbs; ¼ cup granulated sugar (for crust); ½ cup unsalted butter, melted; 3 (8 oz) blocks cream cheese, softened; 1 cup granulated sugar (for filling); 1 cup sour cream, room temperature; 1 tablespoon vanilla extract; 3 large eggs, room temperature; 1 cup granulated sugar (for caramel); 6 tablespoons unsalted butter, room temperature and cut into pieces; ½ cup heavy cream, room temperature; 1 teaspoon sea salt (adjust to taste)

A rich, indulgent dessert that combines the silky smoothness of classic baked cheesecake with the luxurious flavor of salted caramel. This Salted Caramel Cheesecake sits on a buttery graham cracker crust and is topped with a generous layer of homemade salted caramel sauce. It’s the kind of dessert I bring out when I want to impress guests or treat myself to something truly decadent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ¾ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) blocks cream cheese, softened

1 cup granulated sugar

1 cup sour cream, room temperature

3 large eggs, room temperature

1 tablespoon vanilla extract

For the salted caramel topping:

1 cup granulated sugar

6 tablespoons unsalted butter, room temperature and cut into pieces

½ cup heavy cream, room temperature

1 teaspoon sea salt (adjust to taste)

Directions

I preheat my oven to 325°F (163°C) and grease a 9-inch springform pan. Then I wrap the outside of the pan with two layers of heavy-duty foil to guard against water leakage from the water bath.

To make the crust, I combine graham cracker crumbs, sugar, and melted butter in a bowl. I press the mixture into the bottom and just slightly up the sides of the springform pan, then bake it for 10 minutes and let it cool.

For the filling, I beat the cream cheese until smooth, about 2 minutes, then mix in the sugar until fully incorporated.

Next I blend in the sour cream and vanilla until smooth, then add the eggs one at a time, mixing on low speed and scraping the bowl after each addition to avoid overmixing.

I pour the batter over the crust, then place the springform pan inside a large roasting pan. I fill the roasting pan with hot water until it reaches halfway up the sides of the springform.

Then I bake the cheesecake for 60–70 minutes, just until the edges are set and the center still has a slight jiggle. I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

After that, I remove it from the oven and water bath, let it cool to room temperature, then refrigerate it for at least 6 hours, preferably overnight.

For the salted caramel, I melt sugar over medium heat, stirring constantly until it turns deep amber. I carefully stir in the butter, then slowly pour in the cream while stirring—the mixture bubbles vigorously. After simmering for 1–2 minutes, I stir in the sea salt and let it cool slightly before pouring it over the chilled cheesecake.

I serve the cheesecake cold and store leftovers covered in the fridge.

Servings and timing

Servings: 12

Prep Time: 25 minutes

Cooking Time: 70 minutes

Chilling Time: 6+ hours

Total Time: About 8 hours

Calories per serving: 480 kcal

Variations

I sometimes add a chocolate ganache drizzle on top of the caramel for an extra layer of richness.

If I want a nutty crunch, I sprinkle chopped toasted pecans or almonds over the caramel.

For a fruity twist, I top slices with poached pears or caramelized apples.

When I’m in the mood for something lighter, I swap the graham crust with a vanilla wafer or shortbread crust.

Storage/Reheating

I store the cheesecake in the refrigerator, tightly covered, for up to 5 days. To keep the caramel from weeping, I usually add it just before serving if I know I’ll be storing leftovers. While I don’t recommend reheating this cheesecake, I always let it sit at room temperature for about 20–30 minutes before serving to bring out the full creamy texture.

Related Recipes:

Salted Caramel Apple Sheet Cake

FAQs

How do I prevent cracks in the cheesecake?

I make sure not to overmix the batter and always bake the cheesecake in a water bath. Letting it cool slowly in the oven also helps prevent sudden temperature changes that cause cracks.

Can I use store-bought caramel sauce?

Yes, I can use store-bought caramel in a pinch, but I find that homemade caramel gives it a deeper, richer flavor that really makes the dessert stand out.

Can I freeze this cheesecake?

Absolutely. I freeze the fully baked and cooled cheesecake (without the caramel topping) by wrapping it tightly in plastic wrap and foil. It keeps well for up to 2 months. I thaw it overnight in the fridge and add the caramel before serving.

What’s the best way to slice cheesecake cleanly?

I use a sharp knife dipped in hot water and wipe it clean between each slice. It helps get those perfect, clean edges.

Can I make this cheesecake ahead of time?

Yes, I usually make it a day in advance since it needs to chill for several hours or overnight. That also gives the flavors time to develop even more.

Conclusion

This Salted Caramel Cheesecake is everything I want in a show-stopping dessert—creamy, sweet, slightly salty, and utterly irresistible. It’s perfect for celebrations, holiday dinners, or anytime I feel like treating myself to something extraordinary. Once I tried it, it became a go-to recipe in my kitchen, and I’m sure it’ll find a place in yours too.

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