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Salted Caramel Cheesecake
Isabella

Salted Caramel Cheesecake

Indulge in the perfect balance of sweet and salty with this luscious, creamy Salted Caramel Cheesecake. A show-stopping dessert for any occasion!
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Chill Time 6 minutes
Total Time 12 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs finely crushed (approx. 180g)
  • 0.25 cup granulated sugar
  • 6 tablespoons unsalted butter melted (85g)
For the Cheesecake Filling
  • 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
For the Salted Caramel Sauce
  • 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

Equipment

  • 9-inch springform pan
  • Electric Mixer (stand or hand)
  • Large mixing bowls
  • Heavy-bottomed Saucepan
  • Whisk
  • Roasting Pan (for water bath)
  • Aluminum Foil
  • Wire rack

Method
 

  1. 1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs (1), granulated sugar (2). Pour melted butter (3) and stir until moistened. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool slightly. Reduce oven to 325°F (160°C).
    1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 6 tablespoons unsalted butter
  2. 2. Make the Cheesecake Filling: In a large bowl, beat softened cream cheese (5) until smooth. Gradually add granulated sugar (6), beating until smooth. Beat in sour cream (7) and vanilla extract (8). Add eggs (9) one at a time, beating on low speed until just combined after each. Do not overmix.
    3 blocks full-fat cream cheese, 1 cup granulated sugar, 0.25 cup sour cream, 2 teaspoons pure vanilla extract, 3 large eggs
  3. 3. Bake the Cheesecake: Pour filling over the cooled crust. Wrap the bottom of the springform pan with foil (for a water bath). Place in a larger roasting pan. Pour hot water into the roasting pan until halfway up the springform. Bake for 60-75 minutes, or until edges are set and center has a slight wobble. Turn off oven, crack door, and cool in oven for 1 hour. Remove, unwrap foil, and cool on a wire rack. Refrigerate for at least 6 hours or overnight.
  4. 4. Prepare the Salted Caramel Sauce: In a heavy-bottomed saucepan, combine granulated sugar (11) and water (12). Cook over medium heat without stirring, swirling occasionally, until amber. Remove from heat. Slowly whisk in warm heavy cream (14). Add cubed butter (13) and sea salt (15), whisking until smooth. Let cool slightly.
    1 cup granulated sugar, 0.25 cup water, 6 tablespoons unsalted butter, 0.5 cup heavy cream, 1 teaspoon sea salt flakes
  5. 5. Assembly: Once cheesecake is chilled, run a thin knife around the edge of the pan before releasing sides. Pour cooled salted caramel sauce generously over the top. Sprinkle with additional sea salt flakes, if desired. Slice and serve!

Notes

For best results, all dairy ingredients for the cheesecake filling must be at room temperature. This ensures a smooth, lump-free batter.
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