This Salted Caramel Cheesecake is a dreamy blend of creamy richness and sweet-salty perfection. The velvety cheesecake base, paired with a buttery graham cracker crust, melts in your mouth, while the luscious salted caramel drizzle adds a decadent finish. With just 25 minutes of prep and 50 minutes of baking, it’s surprisingly simple to create this showstopping dessert. Let it chill for 6 hours to achieve that perfect, sliceable texture.
Every bite offers a symphony of flavors—smooth, tangy cream cheese balanced by the deep, caramelized sweetness and a hint of sea salt. It’s a dessert that feels indulgent yet approachable, perfect for sharing with loved ones. Whether for a special occasion or a cozy treat, this cheesecake is sure to impress and satisfy.
Ingredients for Salted Caramel Cheesecake
- Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- ⅓ cup (40 g) finely chopped pecans (optional, can substitute with walnuts or omit for a nut-free version)
- 2 tablespoons granulated sugar
- 1 tablespoon firmly packed light brown sugar
- 7 tablespoons melted salted butter (unsalted butter works too; just add a pinch of salt)
- Cheesecake:
- 24 oz (680 g) softened brick-style full-fat cream cheese (ensure it’s at room temperature for smooth mixing)
- 1 cup (200 g) granulated sugar
- ½ cup (120 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup (236 ml) thick caramel sauce, room temperature (homemade or store-bought)
- Flaky sea salt, for sprinkling (optional, but recommended for that perfect salted caramel flavor)
Step-by-Step Instructions
- Prepare the Crust:
- In a medium-sized bowl, combine graham cracker crumbs, finely chopped pecans, granulated sugar, and light brown sugar.
- Add melted butter and mix until the crumbs are evenly moistened.
- Press the mixture firmly and evenly onto the bottom and up the sides of a 9-inch springform pan. Set aside.
- Make the Cheesecake Batter:
- Preheat the oven to 325°F (165°C).
- In a large mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat on medium speed until smooth, creamy, and free of lumps.
- Add sour cream and vanilla extract, mixing on low speed until just combined.
- In a separate bowl, lightly beat each egg with a fork. Add the eggs one at a time to the cheesecake batter, mixing on low speed after each addition until just combined. Scrape the sides and bottom of the bowl to ensure everything is well incorporated.
- Assemble and Bake:
- Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup (59 ml) of caramel sauce evenly over the batter.
- Top with the remaining cheesecake batter.
- Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (the center will jiggle like Jell-O, and the edges may puff slightly).
- Cool and Chill:
- Turn off the oven, crack the door several inches, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and let cool at room temperature until completely cooled.
- Top the cheesecake with the remaining caramel sauce, then transfer it to the refrigerator to chill completely (6 hours or overnight).
- Serve:
- Once fully chilled, remove the springform ring. Sprinkle the surface with flaky sea salt if desired, then slice and serve.
- To store, reattach the springform ring and cover with foil.
Perfect Pairings: Sauce and Topping Ideas
While this cheesecake shines with its salted caramel topping, you can elevate it further with a drizzle of chocolate ganache or a sprinkle of toasted pecans. For a fruity twist, add a handful of fresh berries or a dollop of whipped cream. Pro tip: Warm the caramel sauce slightly before drizzling for a smoother, more luxurious finish.
Serve in Style: Presentation Tips
For a stunning presentation, slice the cheesecake with a warm, sharp knife to ensure clean edges. Garnish each slice with a pinch of flaky sea salt and a few caramel swirls. Pair it with a cup of coffee or a glass of dessert wine for a truly indulgent experience. Remember: Let the cheesecake sit at room temperature for 10-15 minutes before serving for the best texture.
Keep It Fresh: Storage and Reheating
Store your cheesecake in the refrigerator with the springform ring reattached and covered tightly with foil or plastic wrap. It will stay fresh for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight before serving. Note: Avoid reheating, as cheesecake is best enjoyed cold.
Mix It Up: Recipe Variations
Experiment with different crusts by swapping graham crackers for crushed Oreos or gingersnaps. For a nut-free option, omit the pecans or replace them with toasted coconut. If you’re feeling adventurous, try adding a layer of chocolate ganache between the caramel and cheesecake layers. Tip: Use a store-bought caramel sauce for a quicker version without sacrificing flavor.
Time-Saving Hacks for Busy Bakers
To save time, prepare the crust and cheesecake batter the night before and refrigerate them separately. Assemble and bake the next day. Use a store-bought caramel sauce instead of making your own, or opt for a pre-made graham cracker crust. Bonus tip: Bake the cheesecake in a water bath for a smoother texture, but skip it if you’re short on time—it’ll still taste amazing!
Salted Caramel Cheesecake
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup finely chopped pecans see note
- 2 tablespoons granulated sugar
- 1 tablespoon firmly packed light brown sugar
- 7 tablespoons melted salted butter
Cheesecake
- 24 oz softened brick-style full-fat cream cheese
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cup thick caramel sauce room temperature, divided (click link for homemade caramel sauce, see note)
- Flaky sea salt for sprinkling optional
Instructions
- For the crust
- In a medium-sized bowl, combine graham cracker crumbs, finely chopped pecans, and sugars.
- Add melted butter to the crumb mixture and mix until crumbs are moistened.
- Press the mixture evenly onto the bottom and up the sides of a 9-inch springform pan.
- For the cheesecake
- Preheat the oven to 325°F (165°C).
- In a large mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat on medium speed until smooth, creamy, and lump-free.
- Add sour cream and vanilla extract and mix on low speed until combined.
- In a separate bowl, lightly beat each egg with a fork, then add one at a time to the cheesecake batter, mixing on low speed until just combined. Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
- Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup (59ml) of caramel sauce evenly over the batter, then top with the remaining cheesecake batter.
- Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly like Jell-O, edges may puff slightly).
- Turn off the oven, crack the door several inches, and let the cheesecake cool inside for 1 hour.
- Remove from the oven to cool at room temperature until cooled completely then top the cheesecake with the remaining caramel sauce and transfer it to the refrigerator to chill completely (6 hours or overnight).
- Once the cheesecake is fully chilled, remove the springform ring, sprinkle the surface of the cheesecake with flaky sea salt if desired, then slice and serve. To store, reattach the springform ring and cover with foil.