Salted Caramel Cheesecake Recipe

This salted caramel cheesecake is my love language because it’s a symphony of rich, creamy goodness with a perfect balance of sweet and salty. The decadent layers of creaminess and that irresistible salted caramel drizzle make every bite worth savoring, reminding me of cozy gatherings and indulgent moments shared with friends.

My salted caramel cheesecake is the ultimate indulgence. I start with 24 oz of cream cheese and blend in 1 cup of granulated sugar and 3/4 cup of rich salted caramel sauce.

This cheesecake has been taste tested by family and friends, and it has passed with flying colors. It’s creamy, dreamy, and perfectly balanced between sweet and salty.

(And if you think it might be too salty, rest assured that the hint of sea salt flakes you taste is not that at all—it’s a perfectly balanced amount!)

The crust is equally incredible, made from 1 1/2 cups graham cracker crumbs, 1/2 cup sugar, and 1/2 cup melted butter. Once you combine that with the filling, you get a taste that is perfectly lustworthy.

Ingredients

Ground Graham Crackers: Make a crunchy base, add a sweet and nutty flavor.

Butter (unsalted): Incorporates into the crust, contributes richness, and supplies flavor.

Cream Cheese: Gives a creamy, dreamy texture and is the major source of the flavor in this cheesecake.

Sugar: Sweetens the cheesecake, balancing the creamy and tangy elements.

Vanilla Extract: Enriches with a cozy flavored sweetness that aromatically goes with everything.

Eggs are a vital part of cheesecake.

Without them, or in the case of making a vegan cheesecake, an appropriate substitute, the cheesecake would be little more than a melted mass of cream cheese.

To provide even more of a melted-to-set (which is, in fact, a big component of the cheesecake’s texture), the researchers also looked at the effect of putting different amounts of egg yolk into brine or vinegar.

A more salted or sulfured yolk, they found, helped lend strength to the brined yolk’s albumen.

That is, the egg white became more solid during baking.

They also found that vinegar or brine-treated yolks had a better albumen-to-yolk balance, which also contributed to the cheesecake’s structure.

Sour cream is used to contribute smoothness, tang, and a creamy texture to the final product.

Caramel Sauce with a Touch of Salt: Infuses sweetness and rich, buttery caramel taste.

Sea Salt Flakes: Offer a contrast that highlights the flavor of the caramel.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1/4 cup all-purpose flour
• 3/4 cup salted caramel sauce, divided
• 1 teaspoon sea salt flakes

Instructions

1. Prepare your oven to a temperature of 325° Fahrenheit (163° Celsius). In a bowl of medium size, mix the ingredients that make up the base of your dessert: graham cracker crumbs, 1/4 cup sugar (granulated), and some butter (melted). Work the mix with your hands as you press it firmly into the bottom of a 9-inch springform pan. Bake the mix for 10 minutes, then allow it to cool.

2. In a big mixing bowl, using an electric mixer at medium speed, beat the softened cream cheese until it is smooth and creamy.

3. Slowly add 1 cup of granulated sugar, blending well until completely integrated. Then add the vanilla extract and blend once more.

4. Incorporate the eggs into the cream cheese mixture one by one, beating gently after each addition so that the eggs and cream cheese are combined but the mixture is not yet smooth.

5. Blend in the sour cream and flour with a low-speed mixer until well combined.

6. In the springform pan, pour half of the cheesecake batter over the cooled crust.

7. Drizzle one-fourth cup of the salted caramel sauce over the batter, then cover with the remaining cheesecake batter.

8. Cover the bottom of the springform pan with aluminum foil, and set it into a large roasting pan. Fill the roasting pan with water, so it’s halfway up the sides of the springform pan. The water should be hot but not boiling.

9. Bake the cheesecake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.

10. Take the cheesecake out of the oven and place it in the refrigerator for a minimum of 4 hours, or for the best results, refrigerate overnight. Before you bring it to the table, picture it with a generous drizzle of the remaining salted caramel sauce on top, followed by a dusting of sea salt flakes. You know what to do next: grab a slice and dig in!

Equipment Needed

1. Oven
2. Medium mixing bowl
3. Large mixing bowl
4. 9-inch springform pan
5. Electric mixer
6. Measuring cups and spoons
7. Spatula or mixing spoon
8. Aluminum foil
9. Large roasting pan
10. Refrigerator

FAQ

• Q: Can I use salted butter instead of unsalted butter for the crust?A: Yes, you can definitely use salted butter, but consider reducing the sea salt flakes in the topping to balance things out.
• Q: How can I prevent cracks in my cheesecake?To stop any from appearing, ensure that all components are at room temperature, do not over-mix the batter, and use a water bath when baking.
• Q: Is it necessary to use sea salt flakes, or can I use table salt?Sea salt flakes give salty caramel a nuanced flavor and a delicate crunch. If using table salt, go easy with it—salt is highly concentrated in this form—so your finished caramel doesn’t taste overwhelmingly salty.
• Q: Can I make this cheesecake ahead of time?A: Without a doubt! Cheesecake truly has a better flavor after it’s been chilled for one full day. Prepare it a day ahead of time and keep it in the cooler.
• Q: How do I store leftover cheesecake?A: Leftover cheesecake should be stored tightly covered in the refrigerator for no longer than five days. It can also be frozen for up to three months.
• Q: Can I substitute the sour cream with Greek yogurt?A: Yes, Greek yogurt can be used as a substitute for sour cream, providing a like texture and tangy taste.

Substitutions and Variations

1 1/2 cups graham cracker crumbs. Substitute crushed digestive biscuits or vanilla wafer crumbs.
24 oz cream cheese, softened: Replace with neufchâtel cheese or a mixture of 18 oz cream cheese and 6 oz Greek yogurt for a lighter version.
1 cup granulated sugar: Substitute with 1 cup light brown sugar or 1 cup coconut sugar.
1 teaspoon vanilla extract: Substitute with 1 teaspoon almond extract or 1 teaspoon maple syrup.
3/4 cup of salted caramel sauce, divided: Use dulce de leche, or make a quick caramel sauce by melting 1/2 cup of butterscotch chips with 1 tablespoon of heavy cream.

Pro Tips

– To prevent cracks in your cheesecake, make sure all your ingredients are at room temperature before you begin mixing. This ensures a smoother batter and helps prevent overmixing.

– When baking the crust, line the bottom of the springform pan with a circle of parchment paper. This will make it easier to remove the cheesecake from the pan later without sticking.

– For a more stable and creamy texture, consider wrapping the outside of the springform pan with aluminum foil before placing it in the water bath. This minimizes the risk of water seeping into the crust.

– When drizzling the caramel sauce between layers, use a small spatula or a toothpick to gently swirl it into the batter. This creates a marbled effect and distributes the caramel flavor more evenly.

– Letting the baked cheesecake cool gradually in the oven with the door slightly ajar helps prevent rapid temperature changes that can cause the top to crack.