Salted Caramel Cheesecake
This show-stopping salted caramel cheesecake features a buttery graham cracker crust, a silky-smooth cream cheese filling swirled with homemade salted caramel, and a luscious caramel topping finished with flaky sea salt for the perfect sweet-salty balance.
Equipment
- 9-inch springform pan - Essential for cheesecake; tight-fitting base prevents water seepage
- Stand mixer with paddle attachment - Or hand mixer; paddle attachment incorporates minimal air for crack-free results
- Large roasting pan - For water bath (bain-marie); must fit springform pan
- Medium Heavy-Bottomed Saucepan - For making caramel; provides even heat distribution to prevent burning
- Silicone spatula - For stirring caramel and folding batter gently
- Whisk - For combining dry ingredients if needed
- Food processor - For crushing graham crackers (or use resealable bag and rolling pin)
- Measuring cups and spoons
- Kitchen scale - Highly recommended for accuracy and consistent results
- Aluminum foil - Heavy-duty; two layers to wrap springform pan and prevent water leakage
- Wire cooling rack
- Offset spatula - For smoothing batter and loosening cheesecake from pan edges
- Instant-read thermometer - Optional but helpful for checking doneness (150-155°F center temperature)
- Heatproof Jar or Bowl - For storing caramel sauce
- Resealable Bag - Optional, for crushing graham crackers without food processor
Ingredients
- 1 cup granulated sugar - 200g
- 6 tablespoons salted butter - 85g, at room temperature, cut into cubes
- 0.5 cup heavy whipping cream - 120ml, at room temperature
- 1 teaspoon flaky sea salt - Such as Maldon Sea Salt Flakes
For the Graham Cracker Crust
- 2 cups graham cracker crumbs - 240g, about 16 full sheets
- 3 tablespoons granulated sugar - 38g
- 0.5 cup unsalted butter - 113g, melted
For the Cheesecake Filling
- 32 oz full-fat cream cheese - 900g, softened to room temperature (Philadelphia recommended)
- 1 cup granulated sugar - 200g
- 0.25 cup full-fat sour cream - 60g, at room temperature
- 2 teaspoons pure vanilla extract
- 3 large eggs - At room temperature
- 0.5 cup prepared salted caramel sauce - 120ml, cooled from above
For Topping
- remaining salted caramel sauce - From above, warmed to pourable consistency
- 0.5 teaspoon flaky sea salt - For sprinkling on top
Instructions
- Make dry-method caramel: Melt 1 cup sugar in dry saucepan over medium heat, stirring occasionally until deep amber. Remove from heat, whisk in 6 Tbsp butter, then slowly add 1/2 cup cream and 1 tsp salt. Cool completely.
- Preheat oven to 325°F. Grease springform pan. Combine 2 cups graham crumbs, 3 Tbsp sugar, and 1/2 cup melted butter. Press firmly into bottom and 1 inch up sides. Bake 10-12 minutes, then cool and reduce oven to 300°F.
- Beat 32 oz softened cream cheese on low speed until smooth. Add 1 cup sugar and mix until incorporated. Add 1/4 cup sour cream and 2 tsp vanilla, then add eggs one at a time on low speed.
- Gently fold 1/2 cup cooled salted caramel sauce into the batter until just swirled. Tap bowl to release air bubbles.
- Wrap springform pan in two layers of foil and place in roasting pan. Pour batter over crust. Place pan in oven and carefully add hot water to roasting pan until 1 inch up the sides.
- Bake at 300°F for 55-70 minutes until edges are set and center has a gentle jiggle. Turn off oven, prop door open, and leave cheesecake inside for 1 hour.
- Remove from water bath, run a knife around edges to loosen, and cool completely on wire rack for 1-2 hours. Cover and refrigerate at least 6 hours or overnight.
- Warm remaining caramel sauce until pourable. Release springform pan, drizzle caramel over top, and sprinkle with 1/2 tsp flaky sea salt. Slice with a hot, dry knife.
Notes
- Room temperature is mandatory: Take cream cheese, eggs, and sour cream out 1-2 hours before baking. Cold ingredients cause lumps and dense texture.
- Do not over-mix: Once eggs are added, mix on lowest speed just until incorporated. Over-mixing adds air and causes cracking.
- Warm cream for caramel: Adding cold cream to hot caramel causes splattering and seizing. Warm cream in microwave for 30-45 seconds first.
- Don't open the oven: Temperature fluctuations cause cracks. Trust the process and avoid checking until minimum bake time.
- Slow cooling is essential: Leaving cheesecake in turned-off oven with door cracked for one full hour prevents cracking.
- Chill overnight: Six hours is the minimum, but overnight chilling gives the dense, sliceable texture this cheesecake is known for.
- Double foil wrap: Use two layers of heavy-duty foil around springform pan to prevent water from seeping in during the water bath.
- Make ahead: Cheesecake can be made up to 3 days ahead and stored covered in the refrigerator. Caramel sauce keeps for 2 weeks in a sealed jar.
- Freezer friendly: Wrap individual slices (without caramel topping) in plastic wrap and foil; freeze up to 2 months. Thaw overnight in refrigerator.
- Variation ideas: Swap graham crackers for Biscoff cookies, add 1 Tbsp bourbon to caramel, or make mini cheesecakes in a muffin pan (bake 20-22 minutes).