Name: Salted Caramel Cheesecake
Prep time: 45 min
Cook time: 75 min
Total time: 720 min
Ingredients: 1.5 cups graham cracker crumbs (finely crushed (approx. 180g)); 0.25 cup granulated sugar; 6 tablespoons unsalted butter (melted (85g)); 3 blocks full-fat cream cheese (8-ounce/225g each, softened); 1 cup granulated sugar ((200g)); 0.25 cup sour cream (at room temperature (60ml)); 2 teaspoons pure vanilla extract; 3 large eggs (at room temperature); 1 cup granulated sugar ((200g)); 0.25 cup water ((60ml)); 6 tablespoons unsalted butter (cut into cubes, at room temperature (85g)); 0.5 cup heavy cream (warmed (120ml)); 1 teaspoon sea salt flakes (or ½ teaspoon fine sea salt, plus more for sprinkling)

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Calling all dessert enthusiasts and lovers of sweet-and-salty perfection! Today, we’re diving headfirst into the indulgent world of Salted Caramel Cheesecake. This isn’t just any cheesecake; it’s a luscious, creamy, and utterly irresistible dessert that perfectly balances rich, smooth cheesecake with the addictive allure of homemade salted caramel. If you’ve been searching for the perfect celebratory treat, a show-stopping dish for your next gathering, or simply a way to elevate your everyday dessert game, look no further. This Salted Caramel Cheesecake recipe promises to deliver on all fronts, becoming a fast favorite in your culinary repertoire.

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Key Ingredients for Salted Caramel Cheesecake

To craft this masterpiece, you’ll need a thoughtful selection of high-quality ingredients. Each component plays a crucial role in achieving the perfect texture and flavor balance for your Salted Caramel Cheesecake.

For the Graham Cracker Crust:

1 ½ cups (approximately 180g) graham cracker crumbs: Finely crushed. You can achieve this using a food processor or by placing crackers in a Ziploc bag and crushing them with a rolling pin.
¼ cup (50g) granulated sugar: Adds a touch of sweetness to the crust.
6 tablespoons (85g) unsalted butter, melted: Binds the crumbs together and creates a sturdy base.

For the Cheesecake Filling:

3 (8-ounce/225g each) blocks full-fat cream cheese, softened: Very important for a smooth, lump-free filling. Let it sit at room temperature for at least 1-2 hours.
1 cup (200g) granulated sugar: Sweetens the creamy filling.
¼ cup (60ml) sour cream, at room temperature: Adds tang and a silky texture.
2 teaspoons pure vanilla extract: Enhances the overall flavor.
3 large eggs, at room temperature: Incorporate them one at a time to ensure even mixing.

For the Salted Caramel Sauce:

1 cup (200g) granulated sugar: For the caramel base.
¼ cup (60ml) water: Helps dissolve the sugar initially.
6 tablespoons (85g) unsalted butter, cut into cubes, at room temperature: Adds richness and smooths the caramel.
½ cup (120ml) heavy cream, warmed: Crucial for preventing the caramel from seizing. Warm it gently before adding.
1 teaspoon sea salt flakes (or ½ teaspoon fine sea salt), plus more for sprinkling: The star ingredient that balances the sweetness.

How to Make Salted Caramel Cheesecake

Get ready to create an absolute showstopper! This Salted Caramel Cheesecake is an easy-to-follow recipe that yields a deliciously rich, incredibly satisfying dessert with a beautiful balance of sweet and salty. The creamy texture of the cheesecake paired with the luscious homemade salted caramel sauce is simply irresistible, perfect for any special occasion or a comforting treat. The active preparation time is around 45 minutes, with additional time needed for baking and chilling.

Step-by-Step Instructions:

Prepare the Crust (20 minutes):
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar.
- Pour in the melted butter and stir until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass to help create an even layer.
- Bake for 10 minutes, then remove from the oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
Make the Cheesecake Filling (15 minutes):
- In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
- Gradually add the 1 cup granulated sugar, beating until well combined and smooth.
- Beat in the sour cream and vanilla extract until just incorporated.
- Add the eggs one at a time, beating on low speed until just combined after each addition. Be careful not to overmix, as too much air can cause cracks in the cheesecake.
Bake the Cheesecake (70-80 minutes):
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Prepare a water bath: Wrap the bottom of the springform pan tightly with several layers of aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan.
- Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Bake for 60-75 minutes, or until the edges are set and the center still has a slight wobble when gently shaken.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
- Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely on a wire rack at room temperature.
- Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, for the best texture and flavor.
Prepare the Salted Caramel Sauce (15 minutes):
- In a heavy-bottomed saucepan, combine the 1 cup granulated sugar and ¼ cup water. Stir gently until the sugar is moistened.
- Cook over medium heat without stirring. Swirl the pan occasionally to ensure even cooking.
- Continue cooking until the sugar turns an amber color (deep golden brown). This can take 8-12 minutes. Be attentive, as caramel can burn quickly.
- Immediately remove the pan from the heat. Carefully and slowly whisk in the warm heavy cream (it will bubble vigorously).
- Add the cubed butter and sea salt, whisking until smooth and fully incorporated.
- Let the caramel cool slightly before using. It will thicken as it cools.
Assembly (5 minutes):
- Once the cheesecake is thoroughly chilled, gently run a thin knife around the edge of the pan before releasing the springform sides.
- Pour the cooled salted caramel sauce generously over the top of the cheesecake.
- Sprinkle with additional sea salt flakes, if desired, for extra visual appeal and flavor.
- Slice and serve!

Why You’ll Love This Salted Caramel Cheesecake

You’re going to absolutely adore this Salted Caramel Cheesecake because it’s the epitome of dessert perfection. The main highlight is undoubtedly that exquisite balance of rich, creamy cheesecake meeting the alluring sweetness and subtle salinity of homemade salted caramel. It’s a flavor profile that tantalizes the taste buds, delivering pure indulgence in every bite. Beyond its incredible taste, making this treat at home is a fantastic way to save money compared to purchasing a gourmet cheesecake from a bakery, allowing you to enjoy a luxurious dessert without the hefty price tag. Plus, the glorious salted caramel topping, with its glistening texture and flaky sea salt garnish, elevates this cheesecake from simple to spectacular.

If you’re a fan of classic New York-style cheesecake, you’ll find this salted caramel version a delightful, elevated twist, offering a similar comforting creamy base but with an added layer of sophisticated flavor. So, why wait? Gather your ingredients and prepare to impress yourself and your loved ones with this truly unforgettable dessert. You deserve this moment of sweet and salty bliss!

What to Serve Salted Caramel Cheesecake With

While a slice of Salted Caramel Cheesecake is a decadent treat all on its own, here are a few ideas to complement its rich flavors:

A Hot Beverage: A strong cup of black coffee, a classic espresso, or a warm latte cuts through the richness beautifully. For a cozy evening, a mug of hot cocoa or spiced chai would also be delightful.
Fresh Berries: A small side of fresh raspberries or blueberries offers a bright, tart contrast to the sweetness of the cheesecake and caramel.
Vanilla Bean Ice Cream: For the ultimate indulgence, a scoop of good quality vanilla bean ice cream (or even caramel pretzel ice cream!) can be served alongside, creating a warm-cold textural contrast.
Whiskey or Bourbon: For an adult pairing, a small pour of a smooth whiskey or bourbon can enhance the depth of the caramel notes.
Whipped Cream: A dollop of freshly whipped cream, perhaps infused with a touch of vanilla or cinnamon, can add another layer of lightness and creaminess.

Top Tips for Perfecting Salted Caramel Cheesecake

Achieving that bakery-quality Salted Caramel Cheesecake is easier than you think with these expert tips:

Room Temperature Ingredients are Key: This is non-negotiable for a silky-smooth, lump-free cheesecake filling. Cold cream cheese will result in lumps, and cold eggs can cause overmixing (which leads to cracks). Plan ahead!
Don’t Overmix the Filling: Once you add the eggs, mix on low speed just until combined. Overmixing incorporates too much air, which expands during baking and contracts during cooling, often leading to cracks.
The Water Bath (Bain-Marie) is Your Friend: It provides a moist environment that helps the cheesecake bake evenly and prevents it from drying out and cracking. It also promotes that desired smooth, creamy texture. Ensure your springform pan is well-wrapped in heavy-duty aluminum foil to prevent water leakage.
Cooling is Crucial: Resist the urge to pull the cheesecake out of the oven too soon. The gradual cooling process (first in the turned-off oven, then at room temperature, then in the fridge) is vital for setting the cheesecake properly and preventing cracks.
Caramel Caution: When making the salted caramel, do not walk away from the stove. Sugar can go from perfect amber to burnt in seconds. Have your warm cream and cubed butter ready to go before you start cooking the sugar. If the caramel seizes when you add the cream, don’t panic! Just return it to low heat and whisk constantly until it smooths out.
Adjust Salt to Taste: The amount of sea salt in the caramel is a preference. Start with 1 teaspoon (or ½ teaspoon fine salt) and taste. You can always add a tiny bit more if you like a stronger salty punch.
Grease Your Springform: Lightly grease the sides of your springform pan before adding the crust. This helps the cheesecake release cleanly after chilling.

Storing and Reheating Tips

Proper storage is essential to keep your Salted Caramel Cheesecake tasting fresh and delicious.

Refrigeration: Leftover cheesecake should be stored covered tightly with plastic wrap in the refrigerator for up to 5 days. Ensure the wrap is directly touching the surface of the cheesecake (or as close as possible) to prevent it from drying out or absorbing refrigerator odors.
Freezing Entire Cheesecake (Un-caramelized): To freeze the whole cheesecake, allow it to cool completely in the refrigerator. Once firm, you can remove it from the springform pan. Place it on a freezer-safe plate or cardboard round, then wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 1 month. Thaw overnight in the refrigerator before adding the salted caramel sauce and serving.
Freezing Individual Slices: For convenience, cut the chilled cheesecake into individual slices. Place them on a baking sheet lined with parchment paper and freeze until solid (about 2 hours). Once frozen, wrap each slice tightly in plastic wrap and then place them in an airtight freezer-safe container or bag. Freeze for up to 1 month. Thaw individual slices in the refrigerator for a few hours before enjoying.
Caramel Sauce Storage: Extra salted caramel sauce can be stored in an airtight container in the refrigerator for up to 2-3 weeks. Gently reheat it in a small saucepan over low heat or in the microwave in short bursts, stirring frequently, until pourable again. Do not reheat directly on the cheesecake.
Reheating: Cheesecake is typically enjoyed chilled. There’s no need to “reheat” the cheesecake itself, as this would alter its creamy texture. Simply bring pre-frozen slices to refrigerator temperature.

Final Thoughts

There’s something truly magical about the combination of sweet and salty, and this Salted Caramel Cheesecake perfectly embodies that culinary harmony. It’s more than just a dessert; it’s an experience – rich, decadent, and utterly satisfying. Whether you’re celebrating a special occasion or simply treating yourself to a moment of pure bliss, this recipe delivers on every promise. The effort you put into assembling this beautiful dessert will be rewarded with every luxurious bite, proving that some gourmet delights are best enjoyed when crafted with love in your own kitchen. So go ahead, don’t be intimidated by cheesecake; embrace the journey, and prepare to fall in love with your new favorite dessert!

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Salted Caramel Cheesecake FAQs

Q1: My cheesecake cracked! What went wrong?
A1: Cracks are often caused by overmixing the batter (incorporating too much air), rapid temperature changes during baking or cooling, or the cheesecake drying out. Using room temperature ingredients, not overmixing, employing a water bath, and allowing for gradual cooling are key to preventing cracks.

Q2: Can I use store-bought caramel sauce?
A2: While you can, homemade salted caramel sauce truly elevates this cheesecake. Store-bought options often lack the same depth of flavor and texture. If you must use store-bought, look for a high-quality, thick caramel and add sea salt to taste.

Q3: How far in advance can I make this cheesecake?
A3: This cheesecake is an excellent make-ahead dessert! You can prepare and bake the cheesecake 1-2 days in advance, keeping it covered and refrigerated. I recommend adding the salted caramel sauce a few hours before serving or just before to ensure the freshest presentation and texture.

Q4: Do I really need a springform pan?
A4: Yes, a springform pan is highly recommended for cheesecakes. Its removable sides make it easy to unmold the delicate dessert without damaging the crust or sides. If you don’t have one, some people use a regular round cake pan lined with parchment paper that extends over the sides, allowing you to lift the cheesecake out, but this is much more challenging.

Q5: My caramel seized up when I added the cream! Can I fix it?
A5: Don’t worry, this is common! If the caramel hardens or seizes, simply return the saucepan to low heat. Continue whisking constantly until the caramel melts back down and becomes smooth again. Ensure your heavy cream is warmed before adding it, as this helps prevent seizing.

Q6: Can I make this gluten-free?
A6: Absolutely! Simply swap the graham cracker crumbs for gluten-free graham cracker crumbs or another gluten-free cookie crumb alternative (like gluten-free shortbread). The rest of the recipe is naturally gluten-free.

Isabella