This salted caramel cheesecake is the ultimate dessert for anyone who loves the perfect balance of sweet, rich, and salty. I took my mom’s classic cheesecake recipe and paired it with my homemade salted caramel sauce, which elevates the dessert to a whole new level.
Salted Caramel Cheesecake
Oh, how I love cheesecake. If I look at a dessert menu, I am always drawn to the crème brûlée, chocolate cake of some sort, or, you guessed it, cheesecake. I have also enjoyed making salted caramel lately, so it felt like the two would be the perfect indulgent pairing.
When I made the caramel for this cheesecake, I think I went through so many little kids spoons tasting it over and over again. Quality control…you know how it goes. It’s so good! It paired really well with the cheesecake too.
This salted caramel cheesecake has a rich, creamy filling and a buttery graham cracker crust. Each bite melts in your mouth. Whether you’re baking for a special occasion or just craving something special, this cheesecake is sure to impress.
Whether you drizzle a little of the salted caramel on top of each slice like the photo shown above, or slather a bunch of the salted caramel on the top like the photo below, depends on the thickness of your caramel and how much you want on each slice. You can also decide if you want a more elegant or rustic approach. There’s no wrong way.
This is my mom’s much-loved recipe. Below is her copy, but she had also written it out for me for my recipe box gift I received at my wedding showers. She took a cooking class that was specifically about cheesecakes. She titled this recipe, “My Favorite Basic Cheesecake Recipe from Cooking School.” It’s grub. I hope you’ll try it out.
Ingredients in this Salted Caramel Cheesecake
You know you have a special recipe when it’s as used and abused as the photo above. A classic cheesecake has well-known ingredients that stay pretty true to each recipe.
Crust:
- Graham Cracker Crumbs
- Chopped Nuts
- Butter
Filling:
- Cream Cheese
- Eggs
- Sugar
- Lemon Juice
Sour Cream Topping Layer:
- Sour Cream
- Sugar
- Vanilla
Salted Caramel Topping:
- Sugar
- Water
- Butter
- Heavy Cream
- Salt
Can Salted Caramel Cheesecake be Made Ahead?
Yes! You can refrigerate and even freeze cheesecake ahead of time, making it a great dessert for entertaining. Here are the instructions for both:
Short-Term Storage (Up to 5 days):
In the fridge
- Cool completely: Let the cheesecake cool fully at room temperature after baking, then chill uncovered in the fridge for 2–4 hours to firm up.
- Wrap properly: Once chilled, wrap the entire cheesecake (still in the pan if possible) in plastic wrap, then foil for extra protection from odors.If you have a domed container, that’s better, but the salted caramel will cover the top of the cheesecake, so it doesn’t need to be perfect.
- Store: Keep it in the refrigerator, ideally in an airtight container.
Long-Term Storage (Up to 3 months):
In the freezer
- Chill first: Refrigerate as above first so it sets properly.
- Freeze whole or slices:
- Whole: Wrap tightly in plastic wrap and then in foil. If you have a domed container, that’s better, but the salted caramel will cover the top of the cheesecake, so it doesn’t need to be perfect.
- Slices: Wrap each slice individually, then place in a freezer-safe container or zip-top bag.
- Label: Mark with the date so you can track how long it’s been stored.
- Thawing: Thaw in the fridge overnight before serving. Avoid thawing at room temperature, as it can affect texture and safety.
Short Term Storage for Caramel Sauce (2–3 weeks):
- Container: Store in a clean, airtight glass jar or container.
- Refrigerate: Keep it in the fridge.
- To use: Reheat gently in the microwave (10–20 seconds at a time) or on the stovetop over low heat. Stir before using.
Salted Caramel Cheesecake Recipe Card
Salted Caramel Cheese
Ingredients
Crust
- 3/4 cup Graham cracker crumbs
- 1/2 cup chopped nuts, like pecans or walnuts can be replaced with Graham cracker crumbs
- 4 Tbsp butt4er melted
Cream Cheese Filling
- 24 oz cream cheese room temperature
- 5 eggs room temperature
- 1 cup sugar
- 2 Tbsp lemon juice
Sour Cream Topping
- 1 1/2 cup sour cream
- 3 Tbsp sugar
- 1 tsp vanilla
Salted Caramel
- 1 cup sugar
- 1 Tbsp water
- 4 Tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
Filling
- Mix Graham cracker crumbs, chopped nuts, and melted butter until well combined.
- Press the mixture into a well-buttered springform pan. Wrap your springform pan in a layer or two of foil to prevent water from your water bath creeping into your cheesecake.
Cream Cheese Filling
- Preheat oven to 300 degrees.
- Cream the cream cheese with the lemon juice until smooth and light.
- Add sugar and beat until smooth.
- Add one egg at a time, beating well after each addition. Mix until completely combined.
- Pour filling mixture into prepared crust.
- Create a water bath by adding an inch of boiling water into a roasting pan. Add the prepared pan to your water bath.
- Cook cheesecake for 1 hour.
Sour Cream Topping
- Mix 1 1/2 cups sour cream, 3 Tbsp sugar, and 1 tsp vanilla together until smooth.
- Return to 300-degree oven for five minutes.
- Turn off the oven and allow to cool in the oven for 30-60 minutes.
- Remove the cheesecake from the oven, and cool the cheesecake at room temperature for 2 hours.
- Transfer to the refrigerator and allow to cool for 4 hours or overnight.
Salted Caramel
- Combine the sugar and water, and cook on medium-high heat. Stir just until the sugar is dissolved.
- Once sugar is dissolved, stop stirring, and allow the mixture to boil and get darker.
- When caramel is a nice, dark amber color, remove it from the heat.
- Gently whisk in heavy cream and swirl in butter and sea salt.
- Return to low heat and whisk until smooth.
- Let it cool enough to be cool to the touch. The caramel will thicken as it cools. Stir occasionally while cooling.
- Drizzle caramel over cheesecake or spread over completely.
Helpful Cheesecake Tips
- Bake cheesecakes in a water bath. It prevents the top from cracking, and the steam helps prevent the cheesecake from sinking. For a full look into the water bath and cooling technique, read here.
- Avoid overmixing. This adds too much air into your cheesecake. Mix just enough so that the texture is smooth and not lumpy.
- Do not overbake. You want your cheesecake to still have a little wobble.
- Use a knife around the sides of your sprinform pan to assure it doesn’t sick and pull as you release it.
- Make sure all the sides of your pan are greased well.
- To prevent water from creeping into your cheesecake, wrap your springform pan with a layer or two of foil.
Note: This post was originally written in 2013. It was recently updated to include better instructions, photos, and a recipe card.
Want More Cheesecake Inspired Recipes?
Mini Raspberry Cheesecake Trifle
Mini Peanut Butter Cheesecake Recipe
