Salted Caramel Cheesecake
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.
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.
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