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Salted Caramel Cheesecake Recipe

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.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings 12

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
 

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

Notes

  • 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.