A rich and creamy cheesecake topped with a luscious homemade salted caramel sauce. This indulgent dessert is the perfect balance of sweet and salty, making it a show-stopping treat for any occasion!
Why You’ll Love This Recipe
- Perfectly balanced flavors – Sweet, creamy cheesecake with a touch of salty caramel.
- Restaurant-quality dessert – Impress your guests with this indulgent treat.
- Smooth and creamy texture – Made with sour cream and heavy cream for the best consistency.
- Make-ahead friendly – Tastes even better after chilling overnight.
- Customizable toppings – Try adding nuts, chocolate drizzle, or whipped cream.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the cheesecake filling:
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup heavy cream
For the salted caramel sauce:
- 1 cup granulated sugar
- ¼ cup unsalted butter, cubed
- ½ cup heavy cream
- 1 teaspoon sea salt
Directions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside in foil to prevent leaks.
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Make the filling by beating cream cheese and sugar until smooth. Mix in vanilla extract.
- Add eggs one at a time, mixing on low speed. Then, gently mix in sour cream and heavy cream until smooth.
- Pour the filling over the crust and smooth the top. Place the pan in a larger baking dish and fill with hot water halfway up the sides (water bath method).
- Bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Prepare the salted caramel sauce by heating sugar in a saucepan over medium heat, stirring continuously until melted and golden.
- Add butter and stir until fully combined. Slowly pour in heavy cream while stirring, then mix in sea salt. Let cool before pouring over the cheesecake.
- Chill the cheesecake in the fridge for at least 4 hours or overnight. Pour the cooled salted caramel over the top before serving.
Servings and Timing
- Servings: 10 servings
- Prep Time: 20 minutes
- Cooking Time: 1 hour
- Chill Time: 4 hours
- Total Time: 5 hours 20 minutes
- Calories per serving: 450 kcal
Variations
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the caramel for added texture.
- Chocolate Drizzle: Drizzle melted chocolate on top for a rich twist.
- Espresso Flavor: Add 1 teaspoon of instant espresso powder to the filling for a subtle coffee kick.
- Extra Salted Caramel: Swirl caramel into the batter before baking for extra flavor.
- No-Bake Version: Use a no-bake cheesecake base and top with caramel for a quicker alternative.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw overnight in the fridge.
- Serving Tip: Let chilled cheesecake sit at room temperature for 10-15 minutes before serving for the best texture.
FAQs
Why use a water bath for baking cheesecake?
A water bath helps prevent cracks and ensures an evenly baked, creamy texture.
Can I use a different type of crust?
Yes! Try an Oreo cookie crust or a shortbread crust for a twist.
What if my caramel sauce hardens too much?
Reheat it gently in the microwave or on the stovetop until it’s pourable again.
Can I make the cheesecake ahead of time?
Absolutely! Cheesecake tastes even better after chilling overnight.
How do I know when my cheesecake is done baking?
The edges should be set, but the center should still have a slight jiggle when gently shaken.
Can I use store-bought caramel sauce?
Yes, but homemade caramel provides the best flavor.
What’s the best way to cut clean cheesecake slices?
Use a sharp knife dipped in warm water, wiping it clean between slices.
Can I add other flavors to the caramel sauce?
Yes! Try adding vanilla extract or a splash of bourbon for extra depth.
Why does my cheesecake crack?
Cracks happen if it’s overbaked or cooled too quickly. A water bath helps prevent this.
Can I make this cheesecake without eggs?
Try using a no-bake cheesecake recipe with gelatin as an alternative.
Conclusion
This Salted Caramel Cheesecake Bliss is the perfect combination of creamy, rich cheesecake and indulgent caramel sauce. Whether for special occasions or just to satisfy a sweet craving, this dessert is sure to impress. Enjoy every decadent bite!
Print
Salted Caramel Cheesecake Bliss
- Total Time: 5 hours 20 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A rich, creamy cheesecake topped with luscious salted caramel. This indulgent dessert perfectly balances sweet and salty for any occasion!
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the cheesecake filling:
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup heavy cream
For the salted caramel sauce:
- 1 cup granulated sugar
- ¼ cup unsalted butter, cubed
- ½ cup heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside in foil to prevent leaks.
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Make the filling by beating cream cheese and sugar until smooth. Mix in vanilla extract.
- Add eggs one at a time, mixing on low speed. Then, gently mix in sour cream and heavy cream until smooth.
- Pour the filling over the crust and smooth the top. Place the pan in a larger baking dish and fill with hot water halfway up the sides (water bath method).
- Bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Prepare the salted caramel sauce by heating sugar in a saucepan over medium heat, stirring continuously until melted and golden.
- Add butter and stir until fully combined. Slowly pour in heavy cream while stirring, then mix in sea salt. Let cool before pouring over the cheesecake.
- Chill the cheesecake in the fridge for at least 4 hours or overnight. Pour the cooled salted caramel over the top before serving.
Notes
- Use full-fat cream cheese for the best texture.
- A water bath helps prevent cracks in the cheesecake.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
