Salted Caramel Cheesecake

Salted Caramel Cheesecake made its debut in my kitchen after a friend asked for “something rich and salty-sweet” for her birthday so I decided to take my classic cheesecake up a notch with a thick swirl of golden caramel and a sprinkle of sea salt. I’ll never forget that first slice it was smooth creamy and perfectly balanced and I knew right then it would become one of my signature show stoppers.

This cheesecake is indulgent and elegant with a buttery crust silky filling and glossy caramel cascading over the top. The finishing touch of flaky salt gives it that irresistible sweet-salty combo that always leaves people asking for seconds. It’s just as perfect for holidays as it is for an average weeknight when you want something special.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Graham cracker crumbs – Form the buttery crust that complements the rich filling.
• Butter – Helps bind the crust and adds a rich base flavor.
• Cream cheese – The smooth creamy base of the cheesecake.
• Sugar – Sweetens the filling and balances the tang of cream cheese.
• Eggs – Provide structure and give the cheesecake a silky set.
• Sour cream – Adds a bit of tang and lightens the dense filling.
• Vanilla extract – Enhances the depth of the filling.
• Caramel sauce – Rich and gooey, this is the star of the topping.
• Flaky sea salt – Sprinkled over the caramel to create the perfect salty contrast.
• Whipped cream – Optional but adds a beautiful decorative finish.

Tools You’ll Need

• Springform pan – Essential for a clean release and perfect cheesecake presentation.
• Mixing bowls – For making the crust and filling separately.
• Electric mixer – Ensures a smooth creamy batter without lumps.
• Spatula – Great for scraping bowls and smoothing the top.
• Saucepan – Needed if making homemade caramel sauce.
• Baking sheet – Useful for water-bath baking or catching drips in the oven.
• Cooling rack – Allows the cheesecake to cool evenly before chilling.

Instructions

Step 1: Make the Crust

I mix graham cracker crumbs with melted butter and press the mixture into the bottom of a springform pan. I bake it at 325°F for 8–10 minutes then set it aside to cool while I make the filling.

Step 2: Prepare the Filling

In a mixing bowl I beat the cream cheese until fluffy then I add sugar and mix until smooth. I beat in eggs one at a time then add sour cream and vanilla. I pour the batter over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

I bake the cheesecake at 325°F for 55–65 minutes until the edges are set and the center is slightly wobbly. I turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.

Step 4: Chill Completely

Once it’s cooled to room temperature I refrigerate the cheesecake for at least 6 hours or overnight. This gives it time to firm up and develop that classic cheesecake texture.

Step 5: Add Caramel and Salt

Before serving I pour a thick layer of caramel sauce over the top of the cheesecake letting it drip slightly over the edges. I sprinkle flaky sea salt across the top and add a swirl of whipped cream in the center for a stunning finish.

Tips

To make slicing easier I warm my knife under hot water and wipe it clean between each cut. You can use store-bought caramel sauce or make your own with butter brown sugar cream and a pinch of salt. If the cheesecake cracks no worries just cover it up with extra caramel!

Ways to Serve

Salted Caramel Cheesecake is perfect for birthdays holidays or when you want to treat yourself to something indulgent. I like serving it with a hot cup of coffee or a splash of bourbon whipped cream on the side. For smaller gatherings slice it into mini bars for a more casual presentation.

Frequently Asked Questions

Can I make Salted Caramel Cheesecake ahead of time?

Yes in fact it tastes best when made a day ahead and chilled overnight.

Can I freeze Salted Caramel Cheesecake?

Yes wrap it tightly and freeze without the caramel topping then thaw and top with caramel before serving.

Do I have to use sea salt on top?

Flaky sea salt gives the best texture and flavor contrast but you can skip it or use a pinch of kosher salt if needed.

See You in the Kitchen

I hope you give this Salted Caramel Cheesecake a try soon! It’s rich elegant and always a crowd favorite with that sweet-salty combo that’s hard to resist. Don’t forget to save the recipe and tag me if you share your masterpiece I’d love to see your caramel drizzle!

Happy Cooking!

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