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Salted Caramel Cheesecake

Salted Caramel Cheesecake

This decadent salted caramel cheesecake features a buttery graham cracker crust, creamy cheesecake filling, and a rich salted caramel topping. Perfect for special occasions or a sweet treat.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham cracker crumbs
  • 0.25 cups Granulated sugar
  • 6 tablespoons Unsalted butter, melted
Filling Ingredients
  • 3 8-ounce packages Cream cheese, softened
  • 1.75 cups Granulated sugar
  • 0.25 cups Sour cream
  • 2 teaspoons Vanilla extract
  • 0.25 teaspoon Salt
  • 4 Large eggs
Salted Caramel Ingredients
  • 1 cup Granulated sugar
  • 0.25 cups Water
  • 0.5 cups Heavy cream
  • 4 tablespoons Unsalted butter, cut into pieces
  • 0.25 teaspoon Sea salt

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Medium saucepan
  • Rubber Spatula
  • Large roasting pan

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes.
  2. Beat cream cheese and sugar until smooth. Beat in sour cream, vanilla, and salt. Add eggs one at a time, mixing well after each addition.
  3. In a saucepan, combine sugar and water. Cook, swirling occasionally, until deep amber. Carefully pour in heavy cream (it will bubble). Whisk until smooth.
  4. Remove from heat; stir in butter and sea salt. Let cool slightly.
  5. Pour cheesecake filling over cooled crust. Pour cooled caramel sauce over the top. Swirl gently if desired.
  6. Place springform pan in a larger pan; pour hot water halfway up the sides. Bake for 50-60 minutes, or until set around the edges but slightly jiggly in the center.
  7. Turn off oven; leave cheesecake in oven with door ajar for 1 hour. Cool completely, then refrigerate for at least 4 hours, or preferably overnight.

Notes

For a richer caramel flavor, use brown sugar instead of granulated sugar in the caramel sauce. You can also add a sprinkle of sea salt on top before serving for extra saltiness.