There’s something undeniably magical about the combination of sweet and salty. It evokes memories of childhood treats—sticky caramel melting on your tongue, balanced by just a whisper of salt. This Salted Caramel Cheesecake is the grown-up version of those cherished flavors, elevated into a creamy, luscious dessert that feels like a hug in every bite.
Whenever I make this cheesecake, it’s as if the kitchen transforms into a warm haven. The smell of buttery graham crackers baking in the oven mingles with the rich, sugary aroma of caramel bubbling on the stove. This recipe has become a family favorite, often stealing the spotlight at gatherings or quiet weekends when we crave something special. It’s decadent enough for celebrations yet simple enough to make you feel like a baking star even on an ordinary day.
Whether you’re a caramel enthusiast or just someone who loves cheesecake, this recipe is sure to win your heart. Let’s dive into what makes this dessert so irresistible and how you can create it right in your own kitchen.
Why You’ll Love This Recipe:
- Perfectly Balanced Flavors: The sweetness of caramel meets just the right touch of salt, creating a flavor harmony you won’t forget.
- Rich and Creamy Texture: Each forkful of this cheesecake feels like velvet on your tongue.
- Crowd-Pleaser: This dessert always draws oohs and ahhs—it’s a showstopper for any occasion.
- Make-Ahead Friendly: Cheesecake actually tastes better after chilling, so it’s the perfect dessert to prepare ahead of time.
- Beginner-Friendly: With my step-by-step instructions and tips, even novice bakers can achieve bakery-worthy results.
Ingredients You’ll Need
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt (adjust to taste)
How to Make Salted Caramel Cheesecake
Step-by-Step Instructions:
- Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly. Bake the crust for about 10 minutes, then set it aside to cool. - Make the Cheesecake Filling:
While the crust cools, prepare the filling. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy—this will take about 2-3 minutes. Add the sour cream, vanilla extract, and salt, mixing until just combined. Finally, add the eggs one at a time, beating on low speed after each addition. (Pro tip: Be gentle with the batter to avoid incorporating too much air, which can cause cracks.) - Assemble and Bake:
Pour the cheesecake filling over the cooled crust, spreading it out evenly. Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is your water bath—it helps prevent cracks). Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks. - Chill the Cheesecake:
Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover it tightly and refrigerate for at least 4 hours or overnight. The longer it chills, the better the flavors and texture will be. - Prepare the Salted Caramel Sauce:
In a medium saucepan, combine the sugar and water over medium heat, stirring gently until the sugar dissolves. Stop stirring and let the mixture boil until it turns a deep amber color. Carefully whisk in the heavy cream (it will bubble vigorously, so be cautious!). Stir in the butter and sea salt until smooth. Let the caramel cool slightly before pouring. - Assemble and Serve:
Once the cheesecake has chilled, pour the cooled salted caramel sauce over the top, spreading it evenly. Garnish with a sprinkle of flaky sea salt for an elegant touch. Slice, serve, and watch the smiles spread!
Helpful Tips:
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth batter without lumps.
- Avoid Overmixing: Mix the batter on low speed to avoid incorporating too much air, which can cause the cheesecake to puff up and crack.
- Water Bath: Don’t skip the water bath—it’s the secret to a perfectly smooth, crack-free cheesecake.
- Let It Chill: Resist the urge to cut into the cheesecake before it’s fully chilled. Patience pays off with a creamy, firm texture.
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- If you want to get creative, add a drizzle of chocolate sauce or a scattering of toasted pecans over the caramel for an extra layer of flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutritional Information (Per Serving):
(Approximate values; adjust based on exact ingredients used.)
Calories: 450 | Fat: 30g | Carbs: 40g | Protein: 6g
Frequently Asked Questions:
1. Can I make this cheesecake ahead of time?
Absolutely! Cheesecake is best made a day in advance, giving it plenty of time to chill and set.
2. How do I prevent cracks in my cheesecake?
Using a water bath, avoiding overmixing, and letting the cheesecake cool gradually all help prevent cracks.
3. Can I freeze salted caramel cheesecake?
Yes! Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Related Recipes:
If you liked this recipe, you’ll love these other cheesy delights:
Conclusion:
Salted Caramel Cheesecake is one of those desserts that feels like pure indulgence with every bite. It’s the perfect mix of creamy, sweet, and salty, making it a standout treat for any occasion. Whether you’re celebrating a milestone or simply treating yourself, this recipe is sure to become a favorite in your home. So, roll up your sleeves, gather your ingredients, and enjoy the sweet success of baking this masterpiece.
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Salted Caramel Cheesecake: A Dreamy Dessert Worth Savoring
Description
There’s something undeniably magical about the combination of sweet and salty. It evokes memories of childhood treats—sticky caramel melting on your tongue, balanced by just a whisper of salt. This Salted Caramel Cheesecake is the grown-up version of those cherished flavors, elevated into a creamy, luscious dessert that feels like a hug in every bite.
Whenever I make this cheesecake, it’s as if the kitchen transforms into a warm haven. The smell of buttery graham crackers baking in the oven mingles with the rich, sugary aroma of caramel bubbling on the stove. This recipe has become a family favorite, often stealing the spotlight at gatherings or quiet weekends when we crave something special. It’s decadent enough for celebrations yet simple enough to make you feel like a baking star even on an ordinary day.
Whether you’re a caramel enthusiast or just someone who loves cheesecake, this recipe is sure to win your heart. Let’s dive into what makes this dessert so irresistible and how you can create it right in your own kitchen.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt (adjust to taste)
Instructions
- Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly. Bake the crust for about 10 minutes, then set it aside to cool. - Make the Cheesecake Filling:
While the crust cools, prepare the filling. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy—this will take about 2-3 minutes. Add the sour cream, vanilla extract, and salt, mixing until just combined. Finally, add the eggs one at a time, beating on low speed after each addition. (Pro tip: Be gentle with the batter to avoid incorporating too much air, which can cause cracks.) - Assemble and Bake:
Pour the cheesecake filling over the cooled crust, spreading it out evenly. Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is your water bath—it helps prevent cracks). Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks. - Chill the Cheesecake:
Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover it tightly and refrigerate for at least 4 hours or overnight. The longer it chills, the better the flavors and texture will be. - Prepare the Salted Caramel Sauce:
In a medium saucepan, combine the sugar and water over medium heat, stirring gently until the sugar dissolves. Stop stirring and let the mixture boil until it turns a deep amber color. Carefully whisk in the heavy cream (it will bubble vigorously, so be cautious!). Stir in the butter and sea salt until smooth. Let the caramel cool slightly before pouring. - Assemble and Serve:
Once the cheesecake has chilled, pour the cooled salted caramel sauce over the top, spreading it evenly. Garnish with a sprinkle of flaky sea salt for an elegant touch. Slice, serve, and watch the smiles spread!
Notes
- If you want to get creative, add a drizzle of chocolate sauce or a scattering of toasted pecans over the caramel for an extra layer of flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days.