Salted Caramel Cheesecake Recipe

Sharing is caring!

Few desserts feel as luxurious as cheesecake, and when you add salted caramel to the mix, you elevate it to a whole new level. This Salted Caramel Cheesecake recipe is the perfect combination of sweet, salty, creamy, and crunchy—guaranteed to impress at any dinner party, celebration, or weekend indulgence.

The base is a classic graham cracker crust, crisp and buttery with just enough texture to hold up against the rich filling. The cheesecake layer itself is impossibly smooth and creamy, made with plenty of cream cheese, a touch of sour cream, and a hint of vanilla for depth. But the real magic happens when you pour that silky salted caramel over the top.

Salted caramel has a way of stealing the show in any dessert. Its deep amber color, glossy finish, and perfect balance of sweet and savory make it irresistible. Drizzled over the chilled cheesecake, it seeps slightly into the top layer, creating a luscious fusion of flavors with every bite.

What’s truly remarkable about this dessert is how decadent it tastes without being overly complicated to make. It’s a great recipe for both beginners and seasoned bakers alike. You don’t need fancy equipment—just a springform pan, a hand mixer, and a little patience while the cheesecake cools and sets.

This cheesecake also stores beautifully. In fact, letting it sit overnight enhances the flavor and texture. You can even freeze slices for future cravings. Whether served plain or topped with a dollop of whipped cream or chopped pecans, it always makes a stunning impression.

Salted caramel is a crowd favorite for a reason—it appeals to every kind of sweet tooth. The slight saltiness enhances the richness of the cheesecake and balances the sugar, creating a dessert that’s not just sweet but genuinely flavorful and nuanced.

You’ll also love the versatility of this cheesecake. Want to turn it into bars instead of a round cake? Use a square baking pan and cut it into squares. Prefer a chocolate twist? Add a chocolate ganache drizzle alongside the caramel.

And yes, making your own salted caramel sauce is easier than you think. But if you’re short on time, a high-quality store-bought version works just as well. The important thing is that beautiful moment when the caramel hits the cool, creamy cheesecake.

No matter how you serve it, this Salted Caramel Cheesecake is an unforgettable dessert that combines elegance with comfort in every bite.

Servings: 12

Time:
Prep Time: 25 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Chill Time: 4 hours (or overnight)
Total Time: 6 hours 25 minutes

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup heavy cream
• 1 teaspoon sea salt (or to taste)

Instructions:

1. Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the pan. Bake for 10 minutes and let cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
4. Pour filling into crust. Bake for 55-60 minutes until center is set. Turn off oven, crack door, and cool cheesecake for 1 hour.
5. Chill in the refrigerator for at least 4 hours or overnight.
6. For the caramel, heat sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
7. Add butter and stir until melted. Slowly add cream (it will bubble), stir until smooth, then stir in sea salt.
8. Let caramel cool slightly, then pour over chilled cheesecake before serving.

Tips:

• Don’t rush the caramel—take your time to avoid burning.
• For a firmer crust, bake an extra 2–3 minutes.
• Add flaky sea salt on top for extra texture and flavor.
• Store leftovers in the fridge for up to 5 days, or freeze slices individually.

Summary: This Salted Caramel Cheesecake is rich, creamy, and layered with sweet and salty decadence. Perfect for any occasion, it’s a show-stopping dessert that’s surprisingly simple to make.