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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. Made with full fat cream cheese and sour cream, each bite is perfectly soft and creamy. Recipe makes one 9-inch cheesecake.

Salted Caramel Cheesecake
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This salted caramel cheesecake 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! Full photo guidance provided below.

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!

Salted Caramel Cheesecake

How to Make Salted Caramel Cheesecake

Prepare 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.

Make graham cracker crust: Use a food processor to pulse graham cracker sheets into crumbs. Whisk together graham cracker crumbs, granulated sugar, and salt in a medium bowl.

Add melted butter and mix in until completely incorporated 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.

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.

Par-baked graham cracker crust in springform pan

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 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 helps prevent 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.

Baked vanilla cheesecake in springform pan

Move cheesecake to the fridge (uncovered to prevent condensation from forming) and chill overnight. The next day, transfer cheesecake to a serving plate and top with caramel sauce.

Salted Caramel Cheesecake

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).
Salted caramel sauce in glass bowl with spoon

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.

Salted Caramel Cheesecake

More caramel recipes you’ll love:

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

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Salted Caramel Cheesecake

Baked Salted Caramel Cheesecake

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

Salted caramel cheesecake makes the BEST dessert! You’ll love this classic cheesecake with a graham cracker crust and salted caramel topping! Recipe makes one 9-inch cheesecake.


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


Instructions

  1. Preheat oven to 350°F. 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.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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25 Comments

  1. Turned out perfectly except I overcooked the caramel and had to redo.. will definitely keep this recipe 😋 thank you






  2. My cheesecake turned out perfectly with no cracks! Great straightforward recipe and so nice not to deal with a water bath.






  3. The best caramel cheesecake I’ve ever tried! So creamy and delicious, and the caramel sauce topping is incredible.






  4. My daughter was craving for Salted Caramel Cheesecake and she came across your recipe. I did it on Sunday, I MUST SAY IT WAS SO SO DELICIOUS. It was easy to do and I will DEFINITELY do it again. This recipe is definitely worth saving. Thank you for the wonderful and delicious recipe.






  5. This cheesecake is incredible! Rich and creamy, and baked with no cracks. The salted caramel topping is so good too!