Salted Caramel Cheesecake (Creamy, Rich & Perfectly Sweet-Salty)
This Salted Caramel Cheesecake is unbelievably creamy, indulgent, and topped with luscious homemade salted caramel. Every bite brings together smooth cheesecake, buttery caramel, and just the right touch of salt—creating the ultimate sweet-salty dessert experience.
A rich, velvety cheesecake topped with thick salted caramel and a buttery crust. This Salted Caramel Cheesecake is decadent, smooth, and perfect for holidays, parties, or anyone who loves caramel desserts.
Salted caramel transforms classic cheesecake into something extraordinary. This Salted Caramel Cheesecake delivers a luxurious combination of creamy filling, buttery caramel, and flaky sea salt that melts into every slice.
Why You’ll Love This Recipe
- Ultra-Creamy Texture: Smooth, rich, bakery-style cheesecake.
- Deep Caramel Flavor: Perfect balance of sweet and salty.
- Versatile: Add chocolate for a chocolate caramel cheesecake twist.
- Holiday Favorite: A show-stopping dessert for gatherings.
- Customizable: Easily adapted into bars, tarts, or no-bake versions.
- Perfect Caramel Topping: Thick, glossy, and addictively good.
Salted Caramel Cheesecake
Ingredients
- For the Crust
- 1 ½ cups graham cracker crumbs or digestive biscuits
- 6 tablespoons melted butter
- 3 tablespoons sugar
- For the Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- For the Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons butter
- ½ cup heavy cream
- ½ teaspoon flaky sea salt adjust to taste
Instructions
- Prepare the Crust
- Preheat oven to 325°F (165°C).
- Mix crumbs, melted butter, and sugar.
- Press evenly into a springform pan.
- Bake for 8 minutes, then cool.
- Make the Cheesecake Filling
- Beat cream cheese until completely smooth.
- Add sugar and mix until creamy.
- Add sour cream, vanilla, and salt.
- Mix in eggs one at a time—avoid overmixing.
- Pour filling over the cooled crust.
- Bake the Cheesecake
- Bake at 325°F for 55–65 minutes.
- Center should jiggle slightly, edges set.
- Cool in oven for 1 hour with door cracked open.
- Refrigerate for at least 4 hours, ideally overnight.
- Make the Salted Caramel
- Heat sugar in a saucepan until melted and amber.
- Add butter; whisk until smooth.
- Slowly pour in heavy cream—mixture will bubble.
- Stir until glossy.
- Add sea salt and cool slightly.
- Assemble
- Pour cooled caramel over chilled cheesecake.
- Sprinkle flaky salt on top.
- Slice and serve for maximum caramel perfection.
Nabeela’s Pro Tips
1. Use room-temperature ingredients for the smoothest texture
Softened cream cheese and room-temp eggs blend perfectly, helping your cheesecake bake evenly and preventing lumps—essential for a silky salted caramel cheesecake filling.
2. Don’t skip the slow cooling step
Letting the cheesecake cool gradually in the oven minimizes cracks and keeps the texture creamy. This is especially important when adding a thick caramel layer on top.
3. Make the caramel ahead of time
Homemade caramel thickens as it cools. Preparing it early ensures you get a glossy, pourable consistency—but not too runny—perfect for topping cheesecakes, bars, or salted caramel desserts.
4. Add flaky sea salt, not table salt
Flaky salt melts gently on top and enhances caramel flavor without overpowering it. It creates the ideal sweet-salty balance.
5. Want extra flavor? Add mix-ins
- Toffee bits → Toffee Cheesecake
- Chocolate ganache drizzle → Chocolate Caramel Cheesecake
- Apple filling swirl → Apple Caramel Cheesecake
- Pumpkin purée → Pumpkin Caramel Cheesecake
6. Chill overnight for best results
The cheesecake sets fully and slices cleanly, and the caramel settles into a beautiful glossy layer.
FAQs
1. Why did my caramel seize or turn grainy?
Caramel seizes when cold ingredients hit hot sugar too fast. Add butter and cream slowly, stirring constantly. If grainy, warm gently until smooth again.
2. Can I make this cheesecake no-bake?
Yes! Use a no-bake filling (cream cheese + whipped cream + sugar + vanilla) and top with cooled caramel. It becomes an easy no bake caramel cheesecake that’s lighter but still delicious.
3. Can I turn this into Salted Caramel Cheesecake Bars?
Absolutely. Press crust into a square pan, add cheesecake filling, bake, chill, and top with caramel—easier slicing and perfect for parties.
4. How do I get clean slices?
Use a hot knife wiped between cuts. Clean edges are key for beautiful presentation, especially when showing off caramel layers.
5. How long does it keep?
Salted Caramel Cheesecake stores well for 4–5 days in the fridge. You can also freeze slices (without caramel topping) for up to 2 months.
