Salted Caramel Cheesecake
Add Preferred Source
This salted caramel cheesecake is creamy, dreamy, and packed with the perfect mix of sweet and salty flavors. With a buttery graham cracker crust, a silky filling, and homemade caramel sauce, it’s a dessert that’ll steal the show every time.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
The first bite of this cheesecake? Absolute bliss. It’s rich but not too heavy, making it perfect for any season. I love serving it after dinner parties or cozying up with a slice on a quiet weekend. Trust me, this one’s worth every moment in the kitchen!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Salted Caramel Cheesecake
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to guide you through this easy recipe. With just a few simple steps, you’ll create a dessert that’s creamy, indulgent, and perfect for any occasion.
Start with the Crust
The crust is the foundation of this cheesecake. Combine graham cracker crumbs, granulated sugar, and brown sugar in a bowl, then stir in melted butter until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
Prepare the Cheesecake Filling
In a large mixing bowl, beat softened cream cheese and sugar together until smooth and lump-free. The key here is to use room-temperature cream cheese so it blends easily.
Add sour cream and vanilla extract, mixing gently to keep the filling creamy and light.
Add the Eggs
Lightly beat your eggs in a separate bowl and add them to the filling one at a time. Mix on low speed after each addition, scraping the sides and bottom of the bowl to make sure everything is fully combined. Be careful not to overmix—you want a silky, not airy, texture.
Bake the Cheesecake
Pour the batter into the prepared crust, smoothing out the top with a spatula. Place the pan on the center rack of your preheated oven and bake for 50-55 minutes.
The edges should be set, but the center will still jiggle slightly when done.
Cool and Chill
Let the cheesecake cool at room temperature, then cover it and transfer it to the fridge. Allow it to chill for at least 6 hours, or overnight if you can wait. This step is essential for that perfectly set, creamy texture.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Make the Caramel Sauce
While the cheesecake chills, prepare the caramel sauce. Heat granulated sugar in a saucepan over medium heat, stirring constantly until it melts into a golden liquid. Stir in the butter until combined, then slowly add heavy cream. Finish with a pinch of salt to balance the sweetness.
Assemble and Serve
Once the cheesecake is fully chilled, remove the springform pan and drizzle the cooled caramel sauce generously over the top.
Sprinkle with flaky sea salt for an extra flavor boost. Slice, serve, and enjoy!
Ingredients
- 1 ½ cups Biscoff cookies or graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon firmly packed light brown sugar
- 7 tablespoons melted salted butter
For the Cheesecake:
- 24 ounces softened brick-style full-fat cream cheese
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
For the caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter at room temperature
- ½ cup heavy cream at room temperature
- 1 teaspoon salt
- Flaky sea salt for sprinkling, optional
Video
Instructions
- In a medium-sized bowl, combine graham cracker crumbs, and sugars.1 ½ cups Biscoff cookies or graham cracker crumbs, 2 tablespoons granulated sugar, 1 tablespoon firmly packed light brown sugar
- Add melted butter to the crumb mixture and mix until crumbs are moistened.7 tablespoons melted salted butter
- Press the mixture evenly onto the bottom and up the sides of a 9-inch springform pan.
- Preheat the oven to 320°F (160°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.24 ounces softened brick-style full-fat cream cheese, 1 cup granulated sugar
- Add sour cream and vanilla extract and mix on low speed until combined.½ cup sour cream, 1 teaspoon vanilla extract
- 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.3 large eggs
- Pour the cheesecake batter into the prepared crust.
- Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set.
- Remove from the oven to cool at room temperature until cooled completely then top the cheesecake with the 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 the caramel sauce, Biscoff cookies, pretzels, and flaky sea salt if desired (or your favorite toppings), then slice and serve.Flaky sea salt
For the caramel sauce:
- Heat granulated sugar in a medium, heavy-duty stainless steel saucepan over medium heat, stirring constantly with a heat-resistant silicone spatula or wooden spoon. The sugar will clump and then melt into a thick amber-colored liquid.1 cup granulated sugar
- Once the sugar is fully melted, immediately stir in the butter until combined. Be careful, as the caramel will bubble up quickly when the butter is added.6 tablespoons unsalted butter
- Once the butter has melted and combined with the sugar, slowly pour in the heavy cream while stirring constantly.½ cup heavy cream
- Remove from heat and stir in the salt. The caramel will be thin at this stage. Let it cool slightly before using. It will thicken as it cools.1 teaspoon salt
Notes
- Use room-temperature ingredients: This ensures smooth mixing and prevents lumps in the filling.
- Don’t rush the chilling time: Letting it chill overnight gives you that perfectly creamy, sliceable texture.
- Tips to avoid cracks: Be gentle with your mixing to avoid adding too much air, and don’t overbake. Letting it cool gradually at room temperature also helps.
- Cracks? No problem: If the top cracks, don’t worry! Drizzle caramel sauce over it, and no one will ever notice.
- Foil for extra protection: Wrap the bottom of your springform pan with foil to avoid leaks during baking.
- Make ahead: This cheesecake is actually best when made a day in advance, giving it plenty of time to chill and set in the fridge.
- Caramel sauce: While homemade caramel sauce adds a richer flavor, a high-quality store-bought option works just fine in a pinch.
Storage Instructions
- Fridge: Cover the cheesecake tightly with plastic wrap or place it in an airtight container. It’ll stay fresh in the fridge for up to five days.
- Freezer: For longer storage, freeze individual slices by wrapping them in plastic wrap and foil. When you’re ready to indulge, thaw them in the fridge and enjoy!
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Tips
I’ve got a few tricks up my sleeve to make sure your salted caramel cheesecake turns out flawless every time.
- Use room-temperature ingredients: This ensures smooth mixing and prevents lumps in the filling.
- Don’t rush the chilling time: Letting it chill overnight gives you that perfectly creamy, sliceable texture.
- Tips to avoid cracks: Be gentle with your mixing to avoid adding too much air, and don’t overbake. Letting it cool gradually at room temperature also helps.
- Cracks? No problem: If the top cracks, don’t worry! Drizzle caramel sauce over it, and no one will ever notice.
- Foil for extra protection: Wrap the bottom of your springform pan with foil to avoid leaks during baking.
- Make ahead: This cheesecake is actually best when made a day in advance, giving it plenty of time to chill and set in the fridge.
- Caramel sauce: While homemade caramel sauce adds a richer flavor, a high-quality store-bought option works just fine in a pinch.
How to Store Leftover Salted Caramel Cheesecake
Storing leftovers is simple (if there are any!). Cover the cheesecake tightly with plastic wrap or place it in an airtight container. It’ll stay fresh in the fridge for up to five days.
For longer storage, freeze individual slices by wrapping them in plastic wrap and foil. When you’re ready to indulge, thaw them in the fridge and enjoy!
What to Serve With Salted Caramel Cheesecake
Salted caramel cheesecake is great on its own, but pairing it with a little something extra can make it even better.
A dollop of freshly whipped cream or a side of fresh berries for a pop of color and tangy flavor. A hot cup of coffee or tea rounds out this treat perfectly.
More Cheesecake Recipes You Will Love
If you’re a fan of cheesecakes, then you should give these a try!
