Why You’ll Love This Recipe

Rich and creamy cheesecake texture
Sweet and salty caramel flavor combination
Elegant dessert for special occasions
Buttery crust adds delicious crunch
Perfect make-ahead dessert
Beautiful presentation with minimal effort
Great for caramel lovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

2 cups crushed graham crackers or digestive biscuits
1/2 cup unsalted butter, melted
2 tablespoons brown sugar

For the Cheesecake Filling

24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

For the Salted Caramel Topping

1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon sea salt

Optional Garnish

Whipped cream
Caramel drizzle
Crushed toffee pieces

Directions

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, combine the crushed graham crackers, melted butter, and brown sugar.
Press the mixture firmly into the bottom of the prepared pan.
Bake the crust for 10 minutes, then allow it to cool slightly.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing gently after each addition.
Mix in the sour cream, vanilla extract, and flour until combined.
Pour the filling over the crust and smooth the top.
Bake for 50–60 minutes or until the edges are set and the center slightly jiggles.
Turn off the oven and let the cheesecake cool gradually with the oven door slightly open.
Refrigerate for at least 4 hours or overnight.
For the caramel topping, heat the sugar in a saucepan over medium heat until melted and amber-colored.
Stir in the butter carefully until smooth.
Slowly pour in the heavy cream while stirring continuously.
Remove from heat and stir in the sea salt.
Allow the caramel to cool slightly before pouring over the chilled cheesecake.
Garnish as desired before serving.

Servings and timing

Servings: 12
Prep Time: 30 minutes
Bake Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 30 minutes

Variations

Chocolate Caramel Cheesecake: Add melted chocolate to the filling.
Pretzel Crust Version: Use crushed pretzels for a salty crunch.
Pecan Caramel Cheesecake: Add toasted pecans on top.
Espresso Caramel Cheesecake: Add espresso powder for a coffee flavor twist.
No-Bake Version: Use a gelatin-stabilized filling instead of baked cheesecake.

Storage/Reheating

Store Salted Caramel Cheesecake covered in the refrigerator for up to 5 days.

Serve chilled for the best texture and flavor. This dessert should not be reheated.

You can freeze the cheesecake without caramel topping for up to 2 months. Thaw overnight in the refrigerator before adding caramel and serving.

FAQs

Why did my cheesecake crack?

Overmixing or sudden temperature changes can cause cracks. Cooling gradually helps prevent this.

Can I make this cheesecake ahead of time?

Yes, cheesecake tastes even better after chilling overnight.

How do I know when the cheesecake is done?

The edges should be set while the center still has a slight jiggle.

Can I use store-bought caramel sauce?

Yes, store-bought salted caramel sauce works well for convenience.

Why add flour to the filling?

Flour helps stabilize the cheesecake and improve texture.

Can I make this gluten-free?

Yes, use gluten-free cookies for the crust and a gluten-free flour substitute.

What type of sea salt works best?

Flaky sea salt provides the best texture and flavor contrast.

Can I freeze leftover slices?

Yes, wrap slices tightly and freeze for up to 2 months.

How do I get clean slices?

Use a sharp knife dipped in warm water and wipe it clean between cuts.

Is this cheesecake very sweet?

The sea salt balances the caramel sweetness beautifully for a rich but balanced flavor.

Conclusion

Salted Caramel Cheesecake is a luxurious dessert that combines creamy cheesecake, buttery crust, and rich salted caramel for an unforgettable treat. Perfect for celebrations or indulgent homemade desserts, this cheesecake offers the perfect balance of sweet and salty flavors in every smooth and decadent bite.

Salted Caramel Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Salted Caramel Cheesecake is a rich and creamy dessert featuring a buttery cookie crust, silky cheesecake filling, and decadent salted caramel topping. The combination of sweet caramel and flaky sea salt creates a luxurious dessert perfect for celebrations and special occasions.

Author: Laura
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 5 hours 30 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, combine the crushed graham crackers, melted butter, and brown sugar.
Press the mixture firmly into the bottom of the prepared pan.
Bake the crust for 10 minutes, then allow it to cool slightly.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing gently after each addition.
Mix in the sour cream, vanilla extract, and flour until combined.
Pour the filling over the crust and smooth the top.
Bake for 50–60 minutes or until the edges are set and the center slightly jiggles.
Turn off the oven and let the cheesecake cool gradually with the oven door slightly open.
Refrigerate for at least 4 hours or overnight.
For the caramel topping, heat the sugar in a saucepan over medium heat until melted and amber-colored.
Stir in the butter carefully until smooth.
Slowly pour in the heavy cream while stirring continuously.
Remove from heat and stir in the sea salt.
Allow the caramel to cool slightly before pouring over the chilled cheesecake.
Garnish as desired before serving.

Notes

Cool the cheesecake gradually to help prevent cracks.
Use flaky sea salt for the best sweet and salty flavor contrast.
Store covered in the refrigerator for up to 5 days.
Freeze the cheesecake without caramel topping for up to 2 months.
Use a warm knife wiped clean between cuts for neat slices.

Nutrition

Serving Size: 1 slice
Calories: 520 kcal
Sugar: 36 g
Sodium: 340 mg
Fat: 36 g
Saturated Fat: 21 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 125 mg