Salted Caramel Cheesecake (Ultra Creamy!)

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Salted caramel cheesecake is the perfect indulgent dessert! You’ll love this rich and velvety smooth classic cheesecake drizzled with salted caramel sauce. Recipe makes one 9-inch cheesecake.

If you’re new to making cheesecake at home, this recipe is simple and straightforward – no foil, no water bath, just pure cheesecake bliss!

This salted caramel cheesecake is a delicious combination of rich caramel sauce, smooth vanilla cheesecake, and buttery graham cracker crust. 

Cheesecake Ingredients

Here’s what you need to make the best caramel cheesecake:

• Graham cracker crumbs – You’ll use about 16 sheets of graham crackers pulsed into crumbs for the crust.
• Sugar – I use granulated sugar in both the crust and the cheesecake filling.
• Salt – For flavor.
• Unsalted butter – Melted butter helps bind the crust together.
• Cream cheese – Use full fat cream cheese at room temperature.
• Sour cream – The blend of cream cheese and sour cream creates the perfect soft cheesecake texture.
• Vanilla extract – The cheesecake filling is flavored with pure vanilla extract (my favorite is Rodelle!).
• Arrowroot starch – A touch of starch prevents the cheesecake from cracking. You can also use cornstarch.
• Eggs – Four large eggs thicken the cheesecake filling.
• Salted caramel sauce – For topping the cheesecake. 🙂

Tips for Cheesecake Success

Room Temperature Ingredients – Room temperature filling ingredients are absolutely essential for a smooth and creamy cheesecake. Cream cheese should be softened, and sour cream and eggs should be at room temperature.

How to Soften Cream Cheese – To soften cream cheese quickly, cut the blocks of cream cheese into cubes and place on a microwave-safe plate. Heat cream cheese in the microwave in 8-second bursts until softened.

How to Bring Eggs to Room Temperature – Fill a small bowl or ramekin with warm (not hot) water. Place eggs (still in their shells) in the bowl and let stand for 10 minutes until eggs have reached room temperature.

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

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

How to Make Salted Caramel Cheesecake

Springform Pan – Bake this cheesecake in a 9-inch springform pan. To prep the pan, use a silicone pastry brush to coat the bottom and sides evenly with softened butter. Line the bottom of the pan with a round of parchment paper.

Graham Cracker Crust – Use a food processor to pulse graham cracker sheets into crumbs. Whisk together graham cracker crumbs, sugar, and salt in a medium bowl. Add melted butter and mix in until completely incorporated. Press crust firmly across bottom and 1/2-inch up sides of prepared springform pan. Pack the crust tightly with the bottom of a measuring cup.

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 to cool for 30 minutes. Reduce oven temperature to 300°F.

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 cheesecake batter over the crust and smooth top with an offset spatula.

Bake – 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 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.

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.

Chill Cheesecake – Move cheesecake to the refrigerator (uncovered to prevent condensation from forming) and chill overnight.

Assemble Cheesecake – Top the cheesecake with caramel sauce, smoothing with an offset spatula.

Caramel Sauce for Cheesecake

My easy, foolproof homemade caramel sauce tops the cheesecake. To make the caramel:

1. Melt and caramelize granulated sugar in a large heavy saucepan. Cook until sugar is completely melted and has reached a light amber color.
2. Once the sugar is completely melted, whisk in cubed unsalted butter a few pieces at a time until completely incorporated.
3. Drizzle in heavy cream while whisking constantly. Let mixture boil for 1 minute (the mixture will bubble up rapidly).
4. Remove caramel from the heat and pour into a glass bowl. Stir in vanilla extract and salt, and let cool before using (caramel sauce thickens as it cools).

Make Ahead Tips

Make the salted caramel sauce 2-3 days ahead and refrigerate until ready to use. Re-warm caramel sauce in the microwave (just until pourable) before using to drizzle over the cheesecake.

The cheesecake can be baked ahead, fully cooled, and chilled for up to 2 days before serving.

How to Freeze Cheesecake

This cheesecake freezes perfectly. 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 creamy texture.

The day before you plan to serve, move the cheesecake from the freezer to the refrigerator to thaw overnight, still wrapped to prevent condensation. Once thawed, top with salted caramel sauce and serve.

More caramel recipes you’ll love:

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

Did you try this Caramel Cheesecake Recipe? Let me know by leaving a comment and rating below!

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