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.
- 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
- 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
- 1 cup salted caramel sauce
- 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.
- 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.
- 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.
- 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.
- 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.
- 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: 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.
- 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.
- 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.
- 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.
- Store leftover cheesecake in an airtight container in the refrigerator up to 3 days.
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.
Keywords: Cheesecake, Salted Caramel, Caramel Sauce