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.