Rich Salted Caramel Cheesecake: A Decadent Treat (Print Version)

Creamy Salted Caramel Cheesecake with a buttery crust and luscious caramel swirl. Learn my kitchen secrets for this decadent dessert.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Components

01 - 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Cheesecake Filling Essentials

04 - 3 (8-ounce) packages full-fat cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon vanilla extract

→ Salted Caramel Topping

08 - 1 cup granulated sugar
09 - ¼ cup water
10 - ½ cup heavy cream, warmed
11 - 4 tablespoons unsalted butter
12 - ¾ teaspoon flaky sea salt (or to taste)

→ Finishing Touches

13 - Extra flaky sea salt for garnish (optional)
14 - Chopped pecans (optional)

# Instructions:

01 - First things first, get those graham cracker crumbs ready. I usually just throw them in my food processor and let it rip, but a Ziploc bag and a rolling pin work too – and are great for stress relief! Melt your butter, then mix it into the crumbs with a tablespoon of sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. I always use the bottom of a glass to get it really compact. Pop it in the freezer for about 15 minutes while you get the filling going. This helps prevent a soggy crust, a mistake I learned the hard way.
02 - Now for the good stuff! In a large bowl, beat the softened cream cheese with sugar until it's smooth and creamy. This is where you want to avoid lumps, so make sure that cream cheese is truly at room temp. I usually scrape down the sides of the bowl a few times to ensure everything is incorporated. Then, one at a time, beat in the eggs, mixing just until combined after each addition. Overmixing at this stage can incorporate too much air, which leads to cracks. Been there, done that, got the cracked cheesecake!
03 - This step might seem intimidating, but it’s crucial for a smooth, crack-free Salted Caramel Cheesecake. Wrap the outside of your springform pan tightly with heavy-duty aluminum foil, at least two layers, to prevent water from seeping in. Place the foil-wrapped pan into a larger roasting pan. Pour your cheesecake filling over the chilled crust. Now, carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. I always do this right before putting it in the oven to minimize spills.
04 - Carefully transfer the roasting pan with your cheesecake to a preheated oven at 325°F (160°C). Bake for about 60-75 minutes, or until the edges are set but the center still has a slight jiggle. Don't open the oven door too often! That sudden temperature change can cause cracks, something I’ve done more times than I care to admit. Once baked, turn off the oven, crack the door slightly, and let the cheesecake cool in the water bath for another hour. This slow cooling is key for preventing cracks.
05 - While the cheesecake cools, let's make that glorious salted caramel. In a heavy-bottomed saucepan, melt sugar over medium heat, stirring constantly until it turns a beautiful amber color. Be careful, it gets hot fast! Remove from heat, then slowly whisk in the warm heavy cream (it will bubble up, don't panic!). Stir in the butter and a generous pinch of sea salt. I always taste it here and add more salt until it's just right – that perfect sweet and salty balance. Let it cool slightly, it will thicken as it cools.
06 - Once the cheesecake is completely cool, remove it from the water bath and foil. Pour the cooled salted caramel over the top. You can spread it evenly or, my favorite, create beautiful swirls with a knife. Now comes the hardest part: chilling! Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or even better, overnight. This chilling time is essential for the cheesecake to fully set and for those flavors to meld into pure deliciousness. It's a test of patience, but so worth it when you finally get to slice into your masterpiece.

# Notes:

01 - Always use room temperature cream cheese and eggs for a smooth, lump-free filling.
02 - Store leftover cheesecake in an airtight container in the fridge for up to 5 days; it freezes well too!
03 - If you're out of graham crackers, crushed Oreos make a fun, darker crust variation.
04 - Serve with an extra sprinkle of flaky sea salt and a dollop of whipped cream to elevate it.

# Equipment Needed:

01 - 9-inch springform pan
02 - large roasting pan (for water bath)
03 - stand mixer or hand mixer
04 - heavy-bottomed saucepan

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 7g

Back