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Salted Caramel Cheesecake Recipe

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4.3 from 9 reviews

This Salted Caramel Cheesecake is a luscious dessert featuring a buttery graham cracker crust, a creamy, smooth cream cheese filling infused with rich salted caramel sauce, and finished with a sprinkle of flaky sea salt. Baked to perfection with a water bath to ensure a silky texture, this cheesecake is decadent yet balanced with a touch of saltiness that complements the sweetness of the caramel.

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

Topping

  • Rich Salted Caramel Sauce (for serving)
  • Flaky sea salt (for garnish)

Instructions

  1. Make the caramel sauce: Prepare the Rich Salted Caramel Sauce as a larger batch up to a week in advance and store it in a sealed jar in the fridge for convenience.
  2. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Lightly grease the sides of an 8-inch round non-stick springform pan and line the bottom with a round of parchment paper for easy removal of the cheesecake.
  3. Make the crust: In a medium bowl, combine graham cracker crumbs, light brown sugar, and melted butter. Mix well until combined. Press the crumbs firmly and evenly into the bottom and about ½ inch up the sides of the pan. Bake for 8-10 minutes until lightly golden and dry to the touch.
  4. Lower oven temperature: Reduce oven temperature to 300°F (150°C) for baking the filling.
  5. Prepare the filling: In a large bowl, beat softened cream cheese on medium speed with a handheld electric mixer until smooth and creamy. Add dark brown sugar and continue mixing for 1-2 minutes until the mixture is glossy and lump-free, scraping the sides frequently.
  6. Incorporate sour cream: Add the full-fat sour cream to the cream cheese mixture and mix until just combined. Scrape sides and mix briefly again to ensure even blending.
  7. Add eggs and flavorings: Add one egg at a time, mixing on medium speed just until each egg is incorporated. Add the salted caramel sauce and vanilla extract and mix gently until combined.
  8. Assemble and bake: Pour the batter onto the pre-baked crust (still warm is fine) and spread evenly. Tap the pan on the countertop to release air bubbles, then use a knife or skewer to pop any large bubbles. Place the cheesecake in the center rack of the oven. Place a large metal rimmed baking sheet or 9×13 inch pan on the lower rack and fill it with boiling water about 1 inch deep for a water bath. Bake for 40 minutes.
  9. Finish baking: Turn the oven off and leave the cheesecake inside, without opening the door, for 15 minutes. The cheesecake is done when the edges are set and puffed, and the center is still slightly wobbly.
  10. Optional oven check: If unsure about doneness around minute 35, open the door briefly to check. The cheesecake should look matte, with edges set about 1 ½ inches in and a very wobbly center. If so, close the door and bake at 350°F for 5 more minutes then turn off the oven and leave it inside for 15 minutes.
  11. Cool the cheesecake: Transfer the pan to a wire rack. Run a thin knife or spatula around the edges immediately to loosen the cheesecake from the pan. Let it cool completely at room temperature.
  12. Chill before serving: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
  13. Serve: Just before serving, pour additional salted caramel sauce over the cheesecake and sprinkle with flaky sea salt. For a thicker caramel layer, refrigerate the caramel-topped cheesecake for an additional hour.

Notes

  • Make the caramel sauce ahead to save time; it keeps well refrigerated for up to one week.
  • Using a water bath (bain-marie) during baking helps prevent cracking and ensures a creamy texture.
  • Allow the cheesecake to cool gradually in the oven after baking to avoid sudden temperature changes that cause cracks.
  • Running a knife around the edges while still warm helps the cheesecake release easily from the pan, preventing cracks during cooling.
  • Room temperature eggs and cream cheese promote smooth, lump-free batter.
  • For a firmer caramel topping, refrigerate it once applied before serving.

Find it online: https://bitezly.com/salted-caramel-cheesecake-recipe-2/