Get ready to swoon, my friends, because today we’re diving headfirst into the glorious world of Salted Caramel Cheesecake! If you’re anything like me, the mere mention of ‘salted caramel’ sends shivers of delight down your spine. Combine that irresistible sweet and salty magic with a rich, velvety smooth cheesecake, and you’ve got a dessert that’s truly out of this world. This isn’t just a dessert; it’s an experience, a symphony of flavors and textures that will have everyone begging for the recipe.
Imagine: a perfectly buttery graham cracker crust, a luxuriously creamy cheesecake filling, and then… the star of the show! Swirls of golden, gooey salted caramel sauce weaving through every bite, creating pockets of intense flavor. The slight bitterness from the caramel, the creamy tang of the cheese, and the sparkle of sea salt on top – it’s a match made in culinary heaven. Making your own homemade caramel might seem daunting, but trust me, it’s incredibly rewarding and elevates this cheesecake to legendary status.
This recipe is designed to guide you through every step, ensuring you achieve that perfect balance of density and creaminess without any fear of cracks. It’s surprisingly approachable, even for those who might feel intimidated by baking a cheesecake. Once you master this, you’ll feel like a true dessert connoisseur, ready to tackle other classic desserts with newfound confidence. It’s the kind of showstopper that gathers gasps of admiration at any gathering, from casual dinners to holiday celebrations.
So, whether you’re looking for an impressive dessert for a special occasion, a comforting treat for a cozy evening, or just want to satisfy that intense sweet and salty craving, this Salted Caramel Cheesecake is your answer. It’s especially wonderful as one of your fall baking ideas, pairing beautifully with crisp autumn evenings. Prepare to impress, delight, and fall completely in love with this incredible creation!
Ingredients
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar (for the crust)
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6 tablespoons unsalted butter (melted, for the crust)
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32 oz cream cheese (softened, full-fat)
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1 ½ cups granulated sugar (for the filling)
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1 tablespoon vanilla extract
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¼ cup all-purpose flour
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4 large eggs (room temperature)
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½ cup sour cream (room temperature, full-fat)
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1 cup granulated sugar (for the caramel sauce)
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¼ cup water (for the caramel sauce)
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½ cup heavy cream (warmed, for the caramel sauce)
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4 tablespoons unsalted butter (for the caramel sauce)
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1 teaspoon sea salt (or to taste, for the caramel sauce)
Instructions
Preheat your oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil, creating a watertight seal for the water bath.
💡 Tip: Using two layers of foil ensures no water leaks into your cheesecake.
For the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. You can use the bottom of a glass to help create an even layer. Bake for 10 minutes, then remove from oven and let cool slightly.
For the salted caramel sauce (if making homemade): In a heavy-bottomed saucepan, combine 1 cup granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and simply swirl the pan occasionally. Continue cooking until the mixture turns a deep amber color (about 8-10 minutes).
💡 Tip: Watch carefully! Caramel can burn quickly once it starts to color.
Carefully and slowly pour the warmed heavy cream into the hot caramel (it will bubble vigorously). Whisk until smooth. Stir in the butter and sea salt until fully combined. Pour about ¾ cup of the caramel into a separate bowl to cool completely (this is for swirling into the cheesecake). Keep the remaining caramel warm for serving.
💡 Tip: Ensure your heavy cream is warm to prevent the caramel from seizing up too much.
For the cheesecake filling: In a large bowl, using an electric mixer on medium-low speed, beat the softened cream cheese until smooth and creamy. Gradually add 1 ½ cups granulated sugar, beating until just combined. Mix in the vanilla extract and all-purpose flour.
💡 Tip: Avoid overmixing the cream cheese, as this can incorporate too much air, leading to cracks.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Scrape down the sides of the bowl as needed. Gently fold in the sour cream until the batter is smooth.
💡 Tip: Overbeating the eggs can also cause cracks. Mix just enough to combine.
Pour about two-thirds of the cheesecake batter over the cooled crust in the springform pan. Drizzle about half of the cooled caramel sauce over the batter. Cover with the remaining cheesecake batter, then drizzle the remaining caramel sauce on top. Use a knife or skewer to gently swirl the caramel through the top layer of the batter, creating a marbled effect.
💡 Tip: Don’t over-swirl, or the caramel will disappear into the batter.
Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan (this is your water bath).
💡 Tip: A water bath ensures even baking and prevents cracking by adding moisture to the oven.
Bake for 1 hour 10 minutes to 1 hour 15 minutes, or until the edges are set but the center (about 2-3 inches) still jiggles slightly when gently shaken. The internal temperature should be around 150°F (65°C).
💡 Tip: A slight jiggle is good; it means it will continue to cook as it cools.
Turn off the oven, crack open the oven door, and leave the cheesecake inside the water bath for 1 hour. This slow cooling prevents sudden temperature changes that can cause cracks.
Carefully remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
💡 Tip: Chilling is crucial for the cheesecake to firm up and for the flavors to meld beautifully.
Before serving, gently run a thin knife around the edge of the cheesecake to loosen it from the pan. Remove the springform ring. Serve slices with additional warmed salted caramel sauce, if desired, and a sprinkle of sea salt.
💡 Tips
- Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature for a smooth, lump-free batter.
- Do not overmix the batter once the eggs are added; this can incorporate too much air, leading to cracks during cooling.
- A water bath is essential for even baking and a creamy texture, helping to prevent the cheesecake from cracking.
- Allow the cheesecake to cool gradually in the turned-off oven, then at room temperature, and finally chill thoroughly in the refrigerator for the best results and structure.
🎨 Variations
- Chocolate Swirl: Melted dark chocolate can be swirled into the batter along with the caramel for an extra decadent twist.
- Nutty Crust: Add finely chopped pecans or walnuts to the graham cracker crust for added texture and flavor.
- Oreo Crust: Substitute graham cracker crumbs with crushed Oreo cookies for a chocolatey base.
- Spiced Caramel: Add a pinch of cinnamon or a dash of bourbon to your homemade salted caramel sauce for a unique flavor profile.
- Espresso Boost: Dissolve a teaspoon of instant espresso powder in a tablespoon of hot water and add it to the cheesecake batter for a subtle coffee note that pairs wonderfully with caramel.
📊 Nutrition
Recipe FAQs
Can I make this cheesecake ahead of time?
Absolutely! Cheesecakes are fantastic for making in advance. You can prepare it up to 2-3 days before serving. In fact, the flavors often meld and deepen beautifully after a day or two in the fridge.
How should I store leftover Salted Caramel Cheesecake?
Store any leftover cheesecake in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 5-7 days. It can also be frozen for longer storage; wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 1-2 months. Thaw in the refrigerator overnight before serving.
Why did my cheesecake crack?
Cracking often occurs due to sudden temperature changes, overmixing the batter (which incorporates too much air), or overbaking. Following the instructions for gradual cooling in the oven, using a water bath, and not overbeating the batter are key steps to prevent cracks.
Can I use store-bought caramel sauce?
Yes, you can definitely use a high-quality store-bought salted caramel sauce for convenience. You'll need about 1 cup for swirling into the cheesecake and extra for serving. Just make sure it's a good quality one for the best flavor!
I truly hope this Salted Caramel Cheesecake brings as much joy to your table as it does to mine! There's something incredibly satisfying about creating a dessert that looks and tastes this spectacular. Don't forget to share your creations with us on social media—we'd love to see your beautiful cheesecakes! Happy baking, and enjoy every single, sweet, and salty bite!
