Salted Caramel Cheesecake Recipe

Cheesecake’s roots trace back to ancient Greece, where it was served to athletes. By the Renaissance, it evolved into a dessert for the elite.

The salted caramel twist is a relatively recent invention, combining two beloved flavors into a sophisticated treat that epitomizes indulgence.

Step 1: Prep Your Oven and Pan

Preheat your oven to 325°F (160°C).

Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Make the Crust

Combine crushed graham crackers, sugar, and melted butter in a bowl. Mix until the texture resembles wet sand.

Press the mixture into the bottom of the springform pan, creating an even layer. Bake the crust for 8-10 minutes and set it aside to cool.

Step 3: Prepare the Cheesecake Filling

Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add sugar, mixing well after each addition. Beat in the eggs one at a time, ensuring they’re fully incorporated. Add sour cream, vanilla extract, and salt, mixing until the batter is smooth.

Step 4: Make the Salted Caramel Sauce

Heat the sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until it melts into an amber-colored liquid. Add the butter and stir until combined. Be careful—it will bubble up. Slowly pour in the heavy cream while stirring. Allow it to boil for 1 minute, then remove from heat. Stir in sea salt and let it cool slightly.

Step 5: Assemble and Bake

Pour the cheesecake filling over the crust.

Drizzle ¼ cup of the salted caramel sauce over the top of the filling. Swirl it gently with a knife to create a marbled effect.

Place the springform pan in a larger baking dish. Wrap the base of the springform pan in aluminum foil and pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly.

Step 6: Cool and Chill

Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open. Once at room temperature, refrigerate the cheesecake for at least 4 hours or overnight.

Step 7: Add the Final Touches

Before serving, pour the remaining salted caramel sauce over the top of the cheesecake. Garnish with whipped cream, a sprinkle of flaky sea salt, or extra caramel drizzle for a stunning presentation.