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Salted Caramel Cheesecake Recipe

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4.2 from 8 reviews

This rich and decadent Salted Caramel Cheesecake features a buttery graham cracker crust, smooth and creamy cream cheese filling blended with dark brown sugar and sour cream, and a luscious layer of homemade rich salted caramel sauce topped with flaky sea salt. Baked gently in a water bath to achieve a silky texture with a slight wobble in the center, this cheesecake is perfect for indulgent dessert lovers seeking a perfect balance of sweet and salty flavors.

Ingredients

Crust

  • 1 ½ cups (160g) graham cracker crumbs
  • 2 tablespoon (30g) packed light brown sugar
  • 5 tablespoon (70g) unsalted butter, melted and cooled

Filling

  • 18 oz (500g) brick cream cheese, softened
  • ⅔ cup (145g) packed dark brown sugar
  • ⅔ cup (160ml) full fat sour cream
  • 2 large eggs (at room temperature)
  • ⅓ cup (80ml) Rich Salted Caramel Sauce
  • 1 tsp (5ml) pure vanilla extract

For Serving

  • Rich Salted Caramel Sauce
  • Flaky sea salt

Instructions

  1. Make Ahead: Prepare the Rich Salted Caramel Sauce up to a week in advance and store in a sealed jar in the refrigerator.
  2. Prepare Pan: Preheat oven to 350°F. Lightly grease the sides of an 8-inch non-stick springform pan and line the bottom with parchment paper.
  3. Make Crust: Combine graham cracker crumbs, light brown sugar, and melted butter in a medium bowl. Mix until well combined. Press firmly and evenly into the bottom and about ½-inch up the sides of the prepared pan. Bake for 8-10 minutes until lightly golden and dry to touch.
  4. Adjust Oven Temperature: Reduce oven temperature to 300°F for baking the cheesecake.
  5. Make Filling – Cream Cheese Base: In a large bowl, beat softened cream cheese on medium speed using a handheld electric mixer until smooth and creamy. Add dark brown sugar and beat for 1-2 minutes until very smooth and glossy, scraping bowl sides multiple times to avoid lumps.
  6. Add Sour Cream: Mix in sour cream until just incorporated. Scrape bowl again and blend on low speed for 5 seconds to ensure full incorporation.
  7. Add Eggs and Flavorings: Add one egg and mix on medium speed just until combined. Scrape bowl sides and bottom, add second egg and mix until just incorporated. Mix in salted caramel sauce and vanilla extract until evenly blended.
  8. Assemble Cheesecake: Pour filling over pre-baked crust, spreading evenly. Tap pan on countertop 10 times to eliminate air bubbles. Pop any surface air bubbles with a knife or skewer.
  9. Bake in Water Bath: Place cheesecake on center oven rack. On the bottom rack, place a large rimmed baking sheet or 9×13 pan filled with about 1 inch of boiling water. Bake for 40 minutes until edges are set and slightly puffed; center should be slightly wobbly.
  10. Oven Off Rest: Turn off the oven and leave cheesecake inside without opening door for 15 minutes to gently finish baking.
  11. Optional Oven Check: If unsure, check cheesecake after 35 minutes; it should appear matte and set at edges but wobbly in center. If needed, continue baking at 350°F for remaining 5 minutes, then turn off oven and let rest 15 minutes.
  12. Cool: Transfer pan to wire rack. Run a thin knife or small offset spatula around cake edges to loosen. Let cool completely at room temperature.
  13. Chill: Refrigerate cheesecake for at least 4 hours, preferably overnight, to fully set.
  14. Serve: Before serving, pour additional rich salted caramel sauce over the cheesecake and sprinkle with flaky sea salt. For thicker caramel topping, refrigerate assembled cheesecake for an additional hour.

Notes

  • The Rich Salted Caramel Sauce can be prepared in advance and stored for up to a week in the refrigerator.
  • Use room temperature eggs and cream cheese to ensure a smooth, lump-free batter.
  • Baking the cheesecake in a water bath helps prevent cracks and promotes an even, creamy texture.
  • Do not overmix the eggs to avoid incorporating too much air, which can cause cracks.
  • Allow the cheesecake to fully chill before serving for the best texture and flavor.
  • Adjust caramel thickness by refrigerating the cake with caramel topping before serving.

Find it online: http://bitezly.com/salted-caramel-cheesecake-recipe/