Baked Salted Caramel Cheesecake

Salted caramel cheesecake is the perfect indulgent dessert! You’ll love this rich and velvety smooth classic cheesecake drizzled with gooey homemade salted caramel sauce. Made with full fat cream cheese and sour cream (for richness!), each bite is perfectly soft and creamy. Recipe makes one 9-inch cheesecake.

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Cheesecake fans, you’re in for a treat with this ultra decadent caramel cheesecake! Each bite is a delicious combination of rich caramel sauce, ultra creamy vanilla cheesecake, and buttery graham cracker crust. 

If you’re new to making cheesecake at home, this recipe is simple and straightforward – no foil, no water bath, just pure cheesecake bliss! Step-by-step photos provided below.

Ingredient Notes

You’ll use about 16 sheets of graham crackers for the crust. I use a food processor to quickly pulse them into uniform crumbs.

For the filling, you’ll get the creamiest texture from full fat cream cheese (block style) at room temperature. Skip low fat or whipped versions here. Mixing in a cup of sour cream with the cream cheese creates the perfect soft cheesecake texture.

You’ll also need arrowroot starch or cornstarch. As I’ve learned through my recipe testing, a touch of starch helps stabilize the batter and prevents the cheesecake from cracking while baking or cooling.

Tips for Cheesecake Success

Use room temperature ingredients. This is a crucial step to prevent over-mixing and incorporating too much air in the batter (which leads to cracks!). Cream cheese should be softened, and sour cream and eggs should be at room temperature.

Mix filling carefully. Mix on the lowest speed (stir) of a stand mixer fitted with a paddle attachment, just until combined. To avoid overmixing, frequently scrape down the bowl with a rubber spatula.

Love salted caramel? Find more inspiration in my collection of caramel desserts!

How to Make Caramel Cheesecake

Make graham cracker crust: Whisk together graham cracker crumbs, granulated sugar, and salt in a medium bowl.

Add melted butter and mix in until completely incorporated (texture will resemble wet sand) and mixture comes together in large pieces.

Press graham cracker crust firmly across bottom and 1/2-inch up sides of prepared pan. Pack the crust tightly with a measuring cup or the bottom of a heavy glass.

Par-bake crust: Bake crust at 350°F for 10 to 11 minutes, until light golden and set. Remove from the oven and place on a wire rack for 30 minutes. This step prevents the crust from becoming soggy later on. While the crust cools, reduce oven temperature to 300°F.

Make filling: Mix cream cheese, sugar, arrowroot starch, and salt on low speed for 1 minute. Scrape down the bowl with a rubber spatula.

Add sour cream and vanilla extract. Mix on low speed for 30 seconds, then scrape down the bowl.

Add eggs one at a time, mixing in each egg on low speed just until combined, about 10 seconds. Scrape down the bowl after each egg.

Pour cheesecake batter over the graham cracker crust and gently smooth top with an offset spatula.

Bake cheesecake at 300°F for 60 to 65 minutes, until edges are set, the center is still slightly wobbly, and the cheesecake is slightly puffed.

Cool and Chill Cheesecake

Once the cheesecake is baked, immediately turn off the oven, prop the oven door with a wooden spoon, and cool the cheesecake inside the oven for 75 minutes (this gradual cooling process prevents sudden temperature changes, which can lead to cracks).

After 75 minutes, remove springform pan from the oven and place on a wire rack. Carefully run a thin metal spatula around the edge of the cheesecake to make sure it’s not sticking to the sides of the pan. Cool cheesecake for 1 hour on the rack.

Move cheesecake to the fridge (uncovered to prevent condensation from forming) and chill overnight. The chilling process allows the cheesecake to fully set, ensuring a smooth texture.

The next day, transfer cheesecake to a serving plate and top with caramel sauce.

More caramel recipes you’ll love:

• Salted Caramel Cheesecake Bars
• Caramel Apple Puff Pastry Tarts
• Salted Caramel Crumb Bars
• Salted Caramel Banana Cupcakes

Baked Salted Caramel Cheesecake with Sour Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews

• Author: Laura Kasavan
• Prep Time: 1 hour
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours 10 minutes
• Yield: 1 9-inch cheesecake
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Baked salted caramel cheesecake with sour cream is the perfect indulgent dessert! You’ll love this classic cheesecake with a graham cracker crust and gooey salted caramel topping! Recipe makes one 9-inch cheesecake.

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Ingredients

Crust

• 2 cups (250 g) graham cracker crumbs (16 sheets, pulsed)
• 1/4 cup (50 g) granulated sugar
• 1/4 tsp salt
• 1/2 cup (112 g) unsalted butter, melted

Filling

• 24 oz (678 g) full fat cream cheese, cubed, softened
• 1 cup (200 g) granulated sugar
• 2 tsp (6 g) arrowroot starch
• 1/4 tsp salt
• 1 cup (240 g) sour cream, at room temperature
• 2 tsp (8 g) vanilla extract
• 4 large eggs (200 g), at room temperature

Topping

• 1 cup salted caramel sauce

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Instructions

1. Preheat oven to 350°F. Use a silicone pastry brush to brush the bottom and sides of a 9-inch springform pan evenly with softened butter. Line the bottom of the pan with a round of parchment paper.
2. Make the crust: Whisk together graham cracker crumbs, sugar, and salt in a medium bowl. Add melted butter and mix in until completely incorporated (texture will resemble wet sand) and mixture comes together in large pieces.
3. Press the crust firmly and evenly across the bottom and 1/2-inch up the sides of prepared springform pan. Pack the crust tightly with the bottom of a measuring cup.
4. Bake crust for 10 to 11 minutes, until lightly golden and set. Transfer to a wire rack and cool for 30 minutes. Reduce oven temperature to 300°F.
5. Make the filling: Mix softened cream cheese, sugar, arrowroot starch, and salt on low speed for 1 minute. Scrape down the bowl with a rubber spatula. Add sour cream and vanilla extract. Mix on low speed for 30 seconds, then scrape down the bowl. Add eggs one at a time, mixing in each egg on low speed just until combined, about 10 seconds. Scrape down the bowl after each egg. Pour filling over the crust and gently smooth top with an offset spatula.
6. Bake cheesecake at 300°F for 60 to 65 minutes, until edges are set, the center is still slightly wobbly, and the cheesecake is slightly puffed.
7. Cool cheesecake: When the cheesecake is finished baking, immediately turn off the oven, prop the oven door with a wooden spoon, and cool the cheesecake inside the oven for 75 minutes.
8. After 75 minutes, remove springform pan from the oven and place on a wire rack. Carefully run a thin metal spatula around the edge of the cheesecake to make sure it’s not sticking to the sides of the springform pan. Cool cheesecake for 1 hour on the rack.
9. Chill cheesecake: Move cheesecake to the refrigerator (uncovered to prevent condensation from forming) and chill overnight.
10. Remove cheesecake from pan: Release the outer edge of springform pan. Use a thin metal spatula to lift cheesecake from the base of pan and transfer to a serving plate.
11. Assemble cheesecake: Top the cheesecake with caramel sauce, smoothing with an offset spatula. For neat slices, dip a sharp knife in hot water and wipe dry before slicing cheesecake. If desired, sprinkle slices with a pinch of flaky salt.
12. Store leftover cheesecake in an airtight container in the refrigerator up to 3 days.

Notes

Helpful tools (affiliate links): Springform pan, stand mixer, offset spatula

Make ahead: Salted caramel sauce can be made 2-3 days ahead and refrigerated. Re-warm caramel sauce in the microwave (just until pourable) before using. The cheesecake can be baked ahead, fully cooled, and chilled for up to 2 days before serving.

Freeze cheesecake: Once baked, cooled and completely chilled, wrap the cheesecake in a layer of plastic wrap. Once wrapped in plastic, wrap cheesecake again in foil, securing the edges tightly. Freeze for up to 1 month for the best texture. The day before serving, move the cheesecake from the freezer to the refrigerator to thaw overnight, still wrapped to prevent condensation. Once thawed, top with salted caramel sauce.