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Salted Caramel Cheesecake

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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.

Ingredients

  • 2 cups crushed graham crackers or digestive biscuits
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • 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
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt
  • Whipped cream for garnish (optional)
  • Caramel drizzle for garnish (optional)
  • Crushed toffee pieces for garnish (optional)

Instructions

  1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. In a bowl, combine the crushed graham crackers, melted butter, and brown sugar.
  3. Press the mixture firmly into the bottom of the prepared pan.
  4. Bake the crust for 10 minutes, then allow it to cool slightly.
  5. In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
  6. Add the eggs one at a time, mixing gently after each addition.
  7. Mix in the sour cream, vanilla extract, and flour until combined.
  8. Pour the filling over the crust and smooth the top.
  9. Bake for 50–60 minutes or until the edges are set and the center slightly jiggles.
  10. Turn off the oven and let the cheesecake cool gradually with the oven door slightly open.
  11. Refrigerate for at least 4 hours or overnight.
  12. For the caramel topping, heat the sugar in a saucepan over medium heat until melted and amber-colored.
  13. Stir in the butter carefully until smooth.
  14. Slowly pour in the heavy cream while stirring continuously.
  15. Remove from heat and stir in the sea salt.
  16. Allow the caramel to cool slightly before pouring over the chilled cheesecake.
  17. 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

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