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Salted Caramel Cheesecake

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Salted Caramel Cheesecake is a rich, creamy dessert with a buttery biscuit crust and a silky salted caramel topping. This elegant make-ahead cheesecake is perfect for celebrations, holidays, or whenever you want an impressive homemade treat.

Ingredients

  • Graham cracker crumbs or digestive biscuit crumbs
  • Granulated sugar
  • Melted unsalted butter
  • Full-fat cream cheese, softened
  • Granulated sugar
  • Sour cream
  • Heavy cream
  • Large eggs
  • Vanilla extract
  • Pinch of salt
  • Granulated sugar (for caramel)
  • Unsalted butter (for caramel)
  • Heavy cream (for caramel)
  • Sea salt
  • Extra caramel sauce for serving (optional)

Instructions

  1. Preheat the oven to 325°F (163°C) and lightly grease a springform pan.
  2. Combine the graham cracker or digestive biscuit crumbs, granulated sugar, and melted butter until evenly mixed.
  3. Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared pan.
  4. Bake the crust for 10 minutes, then let it cool.
  5. Beat the softened cream cheese until smooth, then gradually mix in the sugar.
  6. Add the sour cream, heavy cream, vanilla extract, and salt, mixing until combined.
  7. Add the eggs one at a time, mixing gently after each addition without overbeating.
  8. Pour the filling over the cooled crust and smooth the top.
  9. Bake for 55 to 70 minutes, until the edges are set and the center still has a slight wobble.
  10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  11. Refrigerate the cheesecake for at least 6 hours or overnight.
  12. Prepare the salted caramel by melting the sugar until amber-colored, stirring in the butter, slowly adding the heavy cream, and finishing with the sea salt.
  13. Let the caramel cool slightly, then pour it over the chilled cheesecake.
  14. Drizzle with extra caramel sauce and sprinkle with flaky sea salt if desired before slicing and serving.

Notes

  • Add toasted pecans or walnuts for extra crunch.
  • Use chocolate cookie crumbs instead of graham crackers for a richer crust.
  • Drizzle melted dark chocolate over the caramel for an extra decadent finish.
  • Add a teaspoon of espresso powder to the filling for a subtle coffee flavor.
  • Top each slice with whipped cream and caramel shards for a bakery-style presentation.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze individual slices for up to 2 months and thaw overnight in the refrigerator.
  • Serve chilled or let stand at room temperature for 15 to 20 minutes for a softer texture.

Nutrition

Find it online: https://thefamilycooking.com/salted-caramel-cheesecake-3/