Rich, indulgent, and perfectly balanced between sweet and salty, this Easy Salted Caramel Cheesecake is a dreamy dessert that’s easier to make than it looks. With a buttery graham cracker crust, smooth cream cheese filling, and a glossy homemade salted caramel drizzle, this cheesecake is a crowd-pleaser that’s both elegant and comforting. Whether you’re hosting a celebration, contributing to a potluck, or simply treating yourself to something special, this dessert delivers impressive flavor with minimal fuss. The texture is ultra-creamy and velvety with just the right amount of tanginess, and the topping of golden caramel infused with sea salt takes it to the next level. Designed for both seasoned bakers and beginners, this recipe proves that you don’t need complicated techniques to achieve showstopping results. The combination of rich dairy, deep caramel, and a hint of salt creates a multidimensional flavor that’s sure to satisfy any sweet craving. It’s one of those desserts you make once and instantly becomes a go-to favorite.
The History of Salted Caramel Cheesecake
Cheesecake itself is a dessert with ancient roots, believed to have been first served in ancient Greece as early as 2000 B.C. The Romans later adopted it, and over the centuries, it evolved into the rich cream cheese-based dessert we know today. New York-style cheesecake became popular in the United States in the early 1900s with the introduction of pasteurized cream cheese. Meanwhile, caramel—a sweet confection created by heating sugar—has existed in various forms for centuries, but the addition of salt to caramel is a relatively modern culinary innovation. This game-changing pairing is widely credited to French chocolatier Henri Le Roux in the late 1970s when he created salted butter caramel using salted Breton butter. This twist quickly gained popularity and was adopted into countless desserts. By the 2000s, salted caramel was a global trend, appearing in everything from chocolates and cakes to lattes and ice cream. The marriage of salted caramel and cheesecake brings together two icons of the dessert world—one rooted in tradition, the other a modern flavor innovation—to create a luxurious, memorable dessert that continues to grow in popularity with each delicious bite.
Ingredients Breakdown
For the crust: 1½ cups graham cracker crumbs provide the crunchy, toasted foundation, ¼ cup granulated sugar adds just enough sweetness, and ½ cup melted unsalted butter binds the mixture together and adds richness. For the filling: 3 (8 oz) packages of cream cheese give the cheesecake its signature creamy base, 1 cup granulated sugar balances the tang of the cheese with sweetness, 1 teaspoon vanilla extract enhances the flavor, 3 large eggs help set the structure, ½ cup sour cream adds tang and smoothness, and 2 tablespoons all-purpose flour aid in thickening and stability. For the salted caramel topping: 1 cup granulated sugar serves as the base for caramelization, 6 tablespoons unsalted butter bring richness and depth, ½ cup heavy cream creates the luxurious sauce texture, and 1 teaspoon sea salt introduces the defining savory contrast that makes this dessert unforgettable.
Step-by-Step Recipe
Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan. Wrap the pan’s exterior with aluminum foil to prevent leaks during the water bath. Start with the crust: mix graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan and slightly up the sides. Bake for 10 minutes, then let it cool completely. For the filling: beat softened cream cheese in a large bowl on medium speed until smooth and fluffy. Gradually add sugar and flour, mixing until combined. Add vanilla extract, then eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. Stir in sour cream until fully blended and smooth. Pour the filling over the crust and smooth the top. Place the springform pan inside a larger baking pan and pour hot water around it to create a water bath. Bake for 55–70 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight. While chilling, prepare the salted caramel: melt sugar in a medium saucepan over medium heat, stirring constantly until it liquefies and turns amber. Add butter and stir until fully incorporated. Slowly pour in heavy cream, stirring constantly as the mixture bubbles up. Remove from heat and stir in sea salt. Cool to room temperature. Once the cheesecake is fully chilled, pour the caramel sauce on top and gently spread it to the edges. Optionally sprinkle with a pinch of flaky sea salt for extra flavor and texture. Slice with a warm knife for clean cuts and serve chilled.
Tips for the Perfect Salted Caramel Cheesecake
Always use room-temperature ingredients, especially cream cheese, eggs, and sour cream, to ensure a smooth, lump-free batter. Don’t skip the water bath—it helps maintain a steady baking temperature and prevents cracks on the surface. Avoid overmixing once the eggs are added, as this can incorporate air and lead to a puffy or cracked top. Let the cheesecake cool gradually to prevent sudden temperature changes that can cause the top to sink or crack. Chill for a minimum of 4 hours—preferably overnight—for the best texture and flavor. For a pro presentation, warm your knife with hot water and wipe it clean between each slice. Use a good-quality sea salt for the caramel to ensure the flavor is balanced and not overly salty. If your caramel seizes or crystallizes, add a bit of warm water and gently reheat while stirring to bring it back to a smooth consistency.
Variations and Customizations
Swap the graham cracker crust for a chocolate cookie or Oreo crust for a richer flavor. Add ½ cup melted chocolate or swirl in dulce de leche to the batter for a chocolate caramel twist. Mix in chopped toasted pecans or almonds for added texture. For a fall-inspired version, stir in a touch of cinnamon or pumpkin spice into the cheesecake batter. Top with chocolate ganache in addition to caramel for a triple-decadent treat. For a lighter take, use low-fat cream cheese and Greek yogurt in place of sour cream. Create mini cheesecakes using a muffin tin with liners and bake for 18–22 minutes. Add a splash of bourbon or espresso to the caramel for an adult-friendly variation. For a gluten-free option, use gluten-free graham crackers or crushed nuts for the crust.
Health Considerations and Nutritional Value
Salted Caramel Cheesecake is undeniably decadent, and while it’s not intended as a health food, it can be enjoyed as an occasional treat. One average slice (1/12th of the cake) contains roughly 450–600 calories, 35–45 grams of fat, 30–40 grams of sugar, and 6–8 grams of protein. It’s a good source of calcium and energy but high in saturated fat and sugar. To make it slightly healthier, you can reduce the amount of sugar in both the filling and the caramel topping or use low-fat cream cheese. Replacing sour cream with Greek yogurt can add protein and reduce fat content. Consider making smaller portions or mini cheesecakes for better portion control. Those with dietary restrictions should look for lactose-free alternatives or plant-based cream cheese substitutes. People managing diabetes, cholesterol, or calorie intake should enjoy in moderation or explore lighter cheesecake options.
FAQ
Can I use store-bought caramel sauce instead of making it from scratch? Yes, just be sure it’s high quality and warm it slightly before drizzling.
How do I know when the cheesecake is done baking? The edges should be set and the center slightly jiggly—it will firm up as it cools.
What if my cheesecake cracks? Don’t worry—just cover it with caramel topping or whipped cream.
Can I make this recipe ahead of time? Absolutely! This cheesecake is actually better when made a day in advance.
Can I freeze leftover cheesecake? Yes, wrap slices tightly in plastic and foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
Can I make this without a water bath? Yes, but the risk of cracks increases. If skipping it, place a pan of water on a lower oven rack to provide moisture.
What’s the best way to store leftovers? Store in an airtight container in the fridge for up to 5 days.
Easy Salted Caramel Cheesecake
Ingredients
Caramel Sauce:
- – 2½ cups 518g granulated sugar
- – 10 tablespoons 140g salted butter, at room temperature
- – 1¼ cups 300ml heavy whipping cream, at room temperature
- – 6 tablespoons 49g all-purpose flour, sifted
Crust:
- – 2 cups 268g graham cracker crumbs
- – ½ cup 112g salted butter, melted
- – 3 tablespoons 42g packed light brown sugar
Cheesecake Filling:
- – 24 ounces 678g cream cheese, softened to room temperature
- – ¾ cup 168g packed light brown sugar
- – 3 tablespoons 24g all-purpose flour
- – 1 cup 230g sour cream
- – 1½ tablespoons vanilla extract
- – 4 large eggs at room temperature
Topping:
- – Toffee bits for garnish and added crunch
Instructions
Make the Caramel Sauce:
- Start by pouring the granulated sugar into an even layer in a large, heavy-bottomed saucepan. Heat the sugar over medium heat, stirring frequently with a heatproof spatula or whisk. The sugar will begin to clump as it heats but will gradually melt into a liquid. Continue stirring as it turns into a smooth amber-colored syrup. This process should take around 10 minutes. Once fully melted, stop stirring and let the sugar cook for an additional minute or two until it darkens slightly to a rich amber tone and begins to release a nutty aroma. Be cautious—this change happens quickly, and caramel can burn in seconds. As soon as it reaches the desired color, immediately remove the pan from the heat. Add the butter carefully—it will bubble up vigorously. Whisk continuously until the butter is completely melted and the mixture is fully combined. Slowly pour in the heavy cream, a little at a time at first, whisking constantly. As the mixture thins out, you can add the rest of the cream. Whisk until smooth and glossy. Measure out and set aside 1½ cups of the caramel sauce to be used later for the topping. To the remaining caramel in the saucepan, gradually whisk in sifted flour while the caramel is still warm, stirring constantly to prevent any lumps. Continue whisking until the flour is fully incorporated and the mixture is smooth. Set aside to cool slightly while you prepare the crust.
Make the Crust:
- Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides. In a small mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press the crust mixture firmly into the bottom and about 1 to 1½ inches up the sides of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool completely. Wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil to prevent water from seeping in during baking. Reduce the oven temperature to 300°F (148°C). Once the crust has cooled, pour the thickened caramel-flour mixture into the crust and spread it evenly across the bottom.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese, brown sugar, and flour together on low speed until completely smooth and creamy. Be sure to use low speed to minimize the amount of air being incorporated, which can lead to cracks in the finished cheesecake. Scrape down the sides of the bowl as needed to ensure everything mixes evenly. Add the sour cream and vanilla extract, continuing to mix on low speed until combined. Add the eggs one at a time, mixing slowly after each addition just until the yolk disappears. Scrape down the bowl as needed to maintain a uniform, silky texture. Once fully mixed, pour the cheesecake batter over the layer of caramel in the crust, smoothing the top with a spatula.
Bake the Cheesecake:
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the springform pan. Be sure the water does not go above the foil. Bake the cheesecake for 1 hour and 45 minutes. The center should appear set but slightly jiggly when gently shaken. After baking, turn off the oven and keep the door closed for 30 minutes, allowing the cheesecake to cool gently while continuing to cook slightly. After 30 minutes, crack the oven door open and let the cheesecake rest inside for an additional 30 minutes. This gradual cooling process helps prevent cracks from forming. Once cooled, remove the cheesecake from the water bath and take off the foil. Transfer the pan to the refrigerator and chill for 5 to 6 hours or until fully set and firm.
Finish the Cheesecake:
- Once the cheesecake is completely cool and firm, carefully remove it from the springform pan and place it on a serving plate or cake stand. Just before serving, pour about ½ cup of the reserved caramel sauce over the top of the cheesecake and spread it evenly. Sprinkle toffee bits or crushed caramel candies over the sauce for added texture and a beautiful finish. Serve each slice with a drizzle of the remaining caramel sauce. For the best flavor and texture, store the cheesecake in the refrigerator in an airtight container or covered with plastic wrap. It will stay fresh for 4–5 days and can also be frozen in individual slices for longer storage.