Salted Caramel Cheesecake

This salted caramel cheesecake combines a creamy, smooth cheesecake with a luscious homemade salted caramel sauce. It’s a dessert that balances sweetness and saltiness perfectly, making it a showstopper for any special occasion or simply whenever you want to indulge.

I first made this cheesecake for a holiday dinner, and everyone was amazed. Now it’s become a requested staple for birthdays and celebrations in my family.

Ingredients

• Graham cracker crumbs: from the crust provide a sweet, crunchy base choose fresh crumbs for the best texture
• Melted butter: in the crust binds the crumbs and adds richness use unsalted butter to control salt
• Cream cheese: softened to room temperature ensures a smooth, velvety cheesecake full fat gives the best flavor
• Sugar: sweetens both the crust and the cheesecake use pure granulated sugar for even sweetness
• Large eggs: help the cheesecake set perfectly while keeping it tender use fresh eggs for better structure
• Vanilla extract: adds a subtle warmth and depth opt for pure vanilla extract if possible
• Sugar and water: for the caramel create a golden, flavorful foundation avoid stirring once dissolved to prevent crystallization
• Heavy cream: enriches the caramel sauce making it silky and creamy choose fresh, cold cream
• Butter: contributes to the caramel’s richness and shine use unsalted butter to balance with salt
• Sea salt: enhances the caramel’s flavor with a bright, salty contrast flake sea salt works great for texture

Instructions

Prepare the Crust:

Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture holds together when pressed. Firmly press it into the bottom of a 9 inch springform pan to form an even crust layer. Bake for 10 minutes until it is set and fragrant. Let the crust cool completely to finish setting and prevent sogginess.

Make the Cheesecake:

In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is completely smooth and free of lumps. Add the eggs one at a time, mixing well after each addition to incorporate them fully without overbeating. Stir in the vanilla extract gently to maintain the batter’s airiness.

Bake:

Pour the cheesecake batter over the cooled crust and level it smoothly. Place the pan in the oven and bake for 55 to 60 minutes. The edges should be puffed and set while the center remains slightly jiggly. Turn off the oven and crack the oven door open slightly, leaving the cheesecake inside for one hour to cool gently and avoid cracks.

Make the Salted Caramel Sauce:

In a heavy bottom saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves completely, then stop stirring to prevent grainy caramel. Let the mixture boil undisturbed until it reaches a deep amber color, watching carefully to avoid burning. Remove from heat, and carefully whisk in the heavy cream, butter, and sea salt. The sauce will bubble vigorously stir until smooth and glossy. Let the caramel cool slightly before use.

Cool and Serve:

Chill the baked cheesecake in the refrigerator for at least four hours or overnight to fully firm up. Just before serving, generously pour the salted caramel sauce over the top, letting it drizzle naturally down the sides for a beautiful presentation.

This caramel sauce is my favorite part. I love how the sea salt intensifies the buttery sweetness and adds a slight crunch when sprinkled on top. My family always oohs and aahs when the caramel is poured fresh warm over the chilled cheesecake. It feels like a special treat every time.

Storage Tips

Store leftover cheesecake covered tightly in the fridge for up to five days to keep it fresh and moist. The caramel topping may thicken when chilled but will soften again at room temperature. Avoid freezing as the texture can become grainy.

Ingredient Substitutions

Use digestive biscuits if you don’t have graham crackers for a slightly different crust flavor. You can swap vanilla extract for almond extract for a unique twist. Coconut cream can replace heavy cream in the sauce for a dairy free caramel alternative.

Serving Suggestions

Serve slices with whipped cream or a handful of toasted pecans for extra crunch. A scoop of vanilla ice cream alongside the cheesecake also pairs beautifully. Dust lightly with cocoa powder or cinnamon to vary the flavor profile.

Chill the cheesecake fully before serving and pour warm salted caramel over the top for a dramatic finish. Use a hot knife to slice cleanly and serve with whipped cream or toasted pecans if desired.

Common Questions About the Recipe

→ How do I make a graham cracker crust?

Combine graham cracker crumbs with melted butter and sugar, then press into a pan and bake briefly to set the base.

→ What’s the key to a smooth cheesecake filling?

Beat softened cream cheese and sugar until creamy, add eggs one at a time, and mix in vanilla for a silky texture.

→ How is salted caramel sauce prepared?

Cook sugar and water until amber, then whisk in cream, butter, and sea salt off heat for a rich, balanced sauce.

→ Why should the cheesecake cool with oven door ajar?

Leaving the door slightly open helps prevent cracking by allowing gradual cooling after baking.

→ How long should the dessert chill before serving?

Refrigerate for at least four hours or overnight to let flavors meld and texture firm up.