Salted Caramel Cheesecake – crispysavors.com

Salted Caramel Cheesecake is the ultimate indulgence for dessert lovers. With its rich, creamy cheesecake base, buttery graham cracker crust, and luscious homemade salted caramel topping, this dessert strikes the perfect balance between sweet and salty. Whether you’re baking for a special occasion, a family dinner, or simply to treat yourself, this decadent cheesecake will leave everyone asking for seconds. While it may seem like a complex dessert, this recipe breaks down each step to make it approachable even for beginners. Ready to wow your taste buds? Let’s bake a Salted Caramel Cheesecake that’s as stunning as it is delicious!

Why You’ll Love This Recipe

Rich and Creamy Texture: Every bite melts in your mouth, thanks to the perfectly baked cheesecake filling.
Decadent Salted Caramel Sauce: Sweet, salty, and buttery, the caramel topping elevates the entire dessert.
Show-Stopping Presentation: A gorgeous caramel drizzle makes this dessert a centerpiece-worthy treat.
Customizable: Adjust the caramel’s saltiness to your liking or add extra toppings like whipped cream or nuts.
Perfect for Any Occasion: Whether for holidays, birthdays, or dinner parties, this cheesecake is always a hit.

Preparation Time and Servings

Prep time: 30 minutes
Cook time: 1 hour
Cooling time: 6-8 hours (or overnight)
Total time: 8 ½ to 10 hours
Yield: 12 servings
Serving Size: 1 slice

Nutritional Information (per serving)

Calories: 480
Carbohydrates: 42g
Protein: 7g
Fat: 31g
Fiber: 0g
Sugar: 36g

Ingredients

For the Crust:

2 cups graham cracker crumbs (about 15-16 crackers)
½ cup unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened to room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
½ cup sour cream, room temperature
2 tablespoons all-purpose flour

For the Salted Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter, room temperature and cut into pieces
½ cup heavy cream, room temperature
1 teaspoon sea salt (adjust to taste)

Optional Toppings:

Whipped cream
Extra salted caramel sauce
Chopped nuts (e.g., pecans, almonds)

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan, using the back of a measuring cup or glass to create a compact layer.
Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese with a hand or stand mixer on medium speed until smooth and creamy (about 2-3 minutes).
Gradually add the sugar and continue beating until fully incorporated. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent cracks during baking.
Mix in the vanilla extract, sour cream, and flour until the filling is smooth and well combined.

Step 3: Assemble and Bake

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath (bain-marie) helps the cheesecake bake evenly and prevents cracking.
Bake the cheesecake for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for 1 hour.

Step 4: Chill the Cheesecake

Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it from the pan.
Let it cool to room temperature, then refrigerate for at least 6 hours or overnight for the best texture and flavor.

Step 5: Prepare the Salted Caramel Sauce

In a medium saucepan, heat the sugar over medium heat, stirring constantly with a wooden spoon or heatproof spatula. The sugar will clump and eventually melt into a thick, amber-colored liquid. Be patient and keep stirring!
Once fully melted, carefully add the butter, stirring until combined (it will bubble vigorously).
Slowly pour in the heavy cream while stirring. Be cautious, as the mixture will bubble and steam.
Let the sauce simmer for 1-2 minutes, then remove from heat and stir in the sea salt. Allow the caramel to cool slightly before using.

Step 6: Assemble and Serve

Remove the cheesecake from the springform pan and place it on a serving platter.
Pour or drizzle the salted caramel sauce over the top of the cheesecake, allowing it to drip down the sides for a beautiful effect.
Garnish with whipped cream, extra caramel sauce, or chopped nuts if desired.
Slice and serve. Enjoy every creamy, caramel-drizzled bite!

Ingredient Background

Cream Cheese: The base of any cheesecake, cream cheese provides the rich, creamy texture and tangy flavor that makes this dessert irresistible. Make sure it’s softened for smooth mixing.

Sour Cream: Adds tanginess and a touch of moisture to the cheesecake, ensuring it’s rich but not overly dense.

Graham Crackers: The buttery, slightly sweet crust provides a perfect textural contrast to the creamy filling. Digestive biscuits or vanilla wafers can be used as a substitute.

Salted Caramel: The balance of sweetness and salt in the caramel sauce enhances the flavor of the cheesecake and adds a gourmet touch.

Sea Salt: Flaky or coarse sea salt works best for the caramel sauce, as it adds bursts of salty flavor without overpowering the sweetness.

Technique Tips

Room Temperature Ingredients: Ensure all the ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature for a smooth filling.
Prevent Cracking: The water bath and gradual cooling prevent cracks in the cheesecake’s surface by regulating the baking temperature.
Don’t Overmix: Overmixing incorporates too much air into the batter, which can cause the cheesecake to rise and fall unevenly.
Patience is Key: Cheesecake requires proper cooling and chilling to set, so plan ahead and don’t rush the process.

Alternative Presentation Ideas

Mini Cheesecakes: Use a muffin tin lined with cupcake liners to create individual servings. Adjust the baking time to 20-25 minutes.
Layered Cheesecake Bars: Make the crust and filling in a rectangular pan, then slice into bars for an easy-to-serve option.
Jar Cheesecakes: Assemble the crust, filling, and caramel in small jars for a portable, no-slice dessert.
Salted Caramel Swirl: Swirl the caramel sauce into the top of the cheesecake before baking for a marbled effect.

Additional Tips for Success

Don’t Skip the Parchment: Lining the bottom of the pan ensures the cheesecake releases easily without sticking.
Use a Sharp Knife: Clean the knife with warm water between cuts to achieve perfect slices.
Store Properly: Keep leftover cheesecake covered in the refrigerator for up to 5 days.
Reheat Caramel Gently: If the caramel thickens after cooling, reheat it in the microwave or on the stovetop over low heat.

Recipe Variations

Chocolate Salted Caramel Cheesecake: Add ½ cup melted chocolate to the cheesecake filling and drizzle with salted caramel.
Nutty Caramel Cheesecake: Stir chopped pecans or walnuts into the caramel sauce for added crunch.
Espresso Caramel Cheesecake: Mix 1 teaspoon espresso powder into the cheesecake filling for a coffee-inspired twist.
Gluten-Free Option: Use gluten-free graham crackers or cookies for the crust.

Freezing and Storage

Refrigeration: Store the cheesecake in an airtight container or tightly wrapped in plastic wrap for up to 5 days.

Freezing:

Slice the cheesecake into individual portions, wrap each piece tightly in plastic wrap, and place in a freezer-safe container. Freeze for up to 3 months.
To serve, thaw slices overnight in the refrigerator and drizzle with caramel sauce before eating.

Healthier Twist Ideas

Lower Sugar: Reduce the sugar in the filling by ¼ cup and use a sugar substitute in the caramel sauce.
Lighten the Filling: Use light cream cheese and Greek yogurt instead of sour cream to cut calories.
Crust Alternatives: Swap graham crackers for almond flour or ground oats for a healthier crust.

Serving Suggestions for Events

Holidays: Pair with hot cocoa or coffee for a cozy holiday dessert.
Dinner Parties: Serve with fresh fruit, like strawberries or raspberries, for a pop of color and brightness.
Potlucks: Slice the cheesecake into smaller squares or bars for easy serving.
Birthdays: Add decorative chocolate curls or a personalized caramel drizzle for a festive touch.

Special Equipment

Springform Pan: Essential for easy removal of the cheesecake.
Roasting Pan: For creating the water bath.
Electric Mixer: Ensures a smooth, lump-free filling.
Heatproof Spatula: Perfect for stirring the caramel sauce.

Frequently Asked Questions

1. Can I make the cheesecake without a water bath?
Yes, but the water bath helps prevent cracks. If skipping, bake the cheesecake at a lower temperature (300°F/150°C) and check for doneness sooner.

2. Can I use store-bought caramel sauce?
Yes, store-bought caramel works in a pinch, but homemade adds a deeper, fresher flavor.

3. Why did my cheesecake crack?
Cracks can occur from overbaking, overmixing, or rapid temperature changes. Use a water bath and cool gradually to avoid this.

4. Can I make this recipe ahead of time?
Yes! Cheesecake tastes even better after chilling overnight, making it a great make-ahead dessert.

5. What’s the best way to reheat the caramel?
Microwave it in 10-second intervals or warm it on the stovetop over low heat until pourable.

6. Can I use a different crust?
Absolutely! Try Oreo cookie crumbs, digestive biscuits, or ginger snaps for a unique flavor.

7. How do I know when the cheesecake is done?
The edges should be set, but the center should have a slight jiggle. It will firm up as it cools.

8. Can I make this recipe gluten-free?
Yes! Use gluten-free graham crackers or almond flour for the crust.

Conclusion

Salted Caramel Cheesecake is a decadent dessert that combines creamy, tangy cheesecake with rich salted caramel for an unforgettable treat. Perfect for any occasion, this recipe is surprisingly easy to master with the right tips and techniques. Whether you’re a seasoned baker or a beginner, this cheesecake will impress both your taste buds and your guests. Try it today and savor every indulgent bite!