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Slice of creamy caramel cheesecake topped with salted caramel and sea salt.

Salted Caramel Cheesecake

A rich and creamy cheesecake topped with a delightful salted caramel sauce that makes it taste like it came from a fancy bakery.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 8 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 package Graham crackers Can be replaced with digestive biscuits.
  • 1/2 cup Butter Melted.
For the filling
  • 24 oz Cream cheese Full fat and softened.
  • 1 cup Sugar Regular white sugar.
  • 1 cup Sour cream Makes the filling smoother.
  • 3 large Eggs Room temperature.
  • 1 tbsp Vanilla For classic cheesecake flavor.
For the topping
  • 1 cup Caramel sauce Homemade or store-bought.
  • 1/2 tsp Salt Flaky sea salt recommended.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and lightly grease your springform pan. If using a water bath, wrap the outside bottom of the pan with foil.
Make the crust
  1. Crush the graham crackers into fine crumbs and stir in melted butter. Press the mixture firmly into the bottom of the pan.
  2. Bake for 8-10 minutes, then let it cool.
Make the filling
  1. Beat the softened cream cheese with sugar until smooth, scraping the bowl as necessary.
  2. Mix in sour cream and vanilla, then add the eggs one at a time, mixing on low until each is blended without overmixing.
Bake
  1. Pour the filling over the crust. If using a water bath, place the springform pan in a larger roasting pan and add hot water halfway up the sides.
  2. Bake for 55-70 minutes until the center has a slight jiggle.
Cool and chill
  1. Turn off the oven, crack the door, and let the cheesecake cool inside for 45-60 minutes.
  2. After cooling, move it to the counter to cool completely and then refrigerate for at least 6 hours or overnight.
Serve
  1. Before serving, pour caramel sauce on top, gently spreading it, and sprinkle with salt.

Notes

Soften the cream cheese to prevent lumps, be careful not to add too much air while mixing, and remember that chilling is essential for a clean slice. A water bath is not mandatory but helps create a smoother texture.