Our salted caramel cheesecake is baked in a buttery graham cracker pecan crust and topped with homemade caramel sauce. It’s perfect for fancy dinner parties, family get-togethers, or to treat yourself to deliciousness.
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Just imagined this fantastic caramel sauce drizzled on top of this smooth and creamy salted caramel cheesecake. But there’s more. Inside is a ribbon of caramel running throughout the cheesecake
Wouldn’t you love to sit down for a slice or two of our salted caramel cheesecake? I let you in on a secret. It’s not only a delicious dessert but also a lovely breakfast with a cup of hot coffee or tea.
If you enjoyed our caramel cheesecake recipe, make sure to check out my Chicago-style and burnt basque cheesecake recipes.
Ingredients to make Salted Caramel Cheesecake
Let’s start by gathering the ingredients we need to make our salted caramel cheesecake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Do I have to use pecans to make the crust?
We used pecans in the graham crust, but you can leave them out if you have a nut allergy or are just not fond of pecans. Replace the pecans with additional graham crumbs.
*I made the caramel for the recipe, but if you’d rather not make your own, you can buy store-bought caramel sauce.
How to make Homemade Caramel Sauce
- Combine the granulated sugar, water, corn syrup, and table salt in a small saucepan.
- Cook over medium-low heat, stirring occasionally, until sugar is dissolved. Reduce the temperature to medium heat and cook without stirring until the mixture turns caramel in color (about 15 minutes) and reaches a temperature of 340 degrees F.
- Remove from heat and very slowly drizzle in the heavy cream, continuously stirring while adding the cream.
- Bring the mixture back to a boil.
- Add the unsalted butter, one piece at a time, until the sauce is smooth, then add vanilla and stir to combine.
- Allow caramel to cool before using.
How to make Graham Cracker Crust
- Add the graham cracker crumbs, finely chopped pecans, granulated sugar, and brown sugar to a large bowl and mix to combine.
- Add the melted butter to the bowl.
- Mix until the crumbs are moistened.
- Press the graham cracker crust evenly on the bottom of the pan and up the sides of the pan.
*For finer pieces of pecans, use a food processor.
How to make Salted Caramel Cheesecake
Preheat the oven to 325 degrees F.
- Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and electric mixer). Beat on medium speed until smooth, creamy, and free from any lumps.
- Add the sour cream and vanilla extract to the mixture.
- Beat on low speed until combined.
- Add the eggs one at a time to the batter,.
- Mix at low speed until just combined.
*Scrape the sides and bottom of the bowl between each addition. - Pour half of the cheesecake batter into the pan over the graham cracker crust.
- Drizzle ¼ cup of the caramel sauce evenly over the batter.
- Add the remaining cheesecake batter to the pan.
- Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (the center will be a little jiggly).
- Turn off the oven, crack the door several inches, and let the cheesecake cool inside the oven for 1 hour.
- Remove the cheesecake from the oven and place the pan on a wire rack until it has cooled completely
- Pour the remaining caramel sauce on top of the cheesecake.
- Cover the pan with plastic wrap or aluminum foil and place it in the refrigerator to chill for at least 8 hours (overnight is best).
- When the cheesecake has chilled and is fully set, remove the springform ring.
- Sprinkle flaky sea salt over the top of the caramel cheesecake, slice and serve.
Serve this delicious salted caramel cheesecake as is or with fresh whipped cream. Make sure to let the cheesecake thoroughly chill before serving; that improves the texture and flavor.
Store any leftovers refrigerated in an airtight container (or place the ring back around the cheesecake and cover tightly with plastic wrap or aluminum foil.
Recipe FAQ’s
I prefer full-fat cream cheese to make this recipe. Make sure to use the 8-ounce blocks, not whipped cream cheese. Low-fat versions will result in a less creamy cheesecake.
Yes, you can. But store-bought caramel sauce fools you into thinking it’s delicious because of all the sugar. Homemade caramel sauce tastes better because of the ingredients you use to make it and allows you to control the sweetness.
All the cold ingredients should be at room temperature before combining. This ensures a smoother batter and even baking.
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Salted Caramel Cheesecake
Equipment
- 9" Springform pan
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup pecans finely chopped
- 2 tablespoon granulated sugar
- 1 tablespoon light brown sugar packed
- 7 tablespoon salted butter melted
Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
- 2 tablespoon light corn syrup
- ½ teaspoon table salt
- ½ cup heavy cream
- 3 tablespoon unsalted butter cut into 3 pieces
- 2 teaspoon vanilla extract
Cheesecake
- 24 oz cream cheese softened (not whipped) room temperature
- 1 cup granulated sugar
- ½ cup sour cream room temperature
- 2 teaspoon vanilla extract
- 4 large eggs room temperature
- 1 cup caramel sauce room temperature (homemade or store bought)
- flaky sea salt optional
Instructions
Crust
- Add the graham cracker crumbs, pecans, granulated sugar, and brown sugar to a large bowl and mix to combine.
- Add the melted butter to the bowl and mix until the crumbs are moistened.
- Press the graham cracker crust evenly onto the bottom and up the sides of a 9-inch springform pan.
Caramel Sauce
- Combine sugar, water, corn syrup, and salt in a small saucepan.
- Cook over medium-low heat, stirring occasionally, until sugar is dissolved. If any sugar crystals form on the sides of the pan, dip a pastry brush in water and use it to sweep away any sugar crystals.
- Turn heat to medium and cook without stirring until mixture turns caramel in color (this can take about 15 minutes or so) and reaches a temperature of 340 degrees F.
- Remove from heat and very slowly drizzle in cream while stirring.
- When the cream has been mixed in, add the butter, one piece at a time, until the sauce is smooth. Add vanilla and stir to combine.Allow caramel to cool before using (unless serving warm over ice cream, then just let it cool until warm enough to consume).
Cheesecake
- Preheat the oven to 325 degrees F.
- Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachement. Beat on medium speed until smooth, creamy, and free from any lumps.
- Add the sour cream and vanilla extract and batter on low speed and mix until combined.
- Add the eggs one at a time to the batter, mixing on low speed until just combined. *Scrape the sides and bottom of the bowl between each addition.
- Pour half of the cheesecake batter into the pan over the graham cracker crust.
- Drizzle ¼ cup of the caramel sauce evenly over the batter, then add the remaining cheesecake batter to the pan.
- Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (the center will be a little jiggly).
- Turn off the oven, crack the door several inches, and let the cheesecake cool inside the oven for 1 hour.
- Remove the cheesecake from the oven and place the pan on a wire rack until it has cooled completely.
- Top the cheesecake with the remaining caramel sauce.Cover the pan with plastic wrap or aluminum foil and place it in the refrigerator to chill for at least 8 hours (overnight is best).
- When the cheesecake has chilled and is fully set, remove the springform ring.
- Sprinkle flaky sea salt over the top of the caramel cheesecake, slice and serve.
Notes
You can measure pecans before or after chopping. You can actually chop them, or I’ve also had success placing them in a plastic baggie and smacking them with a rolling pin or the back of a spoon until they’re fine. For nut-free cheesecake, simply omit the pecans, no other changes needed.
Caramel sauce
I highly recommend making your own caramel sauce using my caramel topping recipe.
Storing
Store covered in the refrigerator for up to 5 days.
Jen says
CD,
I have made this and want to know if after chilling overnight can I put it in the freezer for a week?
Chef Dennis Littley says
Yes, you can freeze it, just make sure to seal it well. I use to freeze them right in the springform pan if it was for a short time. That kept the topping intact. Defrost overnight in the fridge when you’re ready to use.
Jen says
CD,
Thank you very much for your great recipe and quick response.
By the way it was very good that you included the temperature ( 340F) for the caramelization. Also, to cool down the caramel, I placed a bowl with ice under the saucepan with the caramel.
Chef Dennis Littley says
You’re very welcome.
Ally O'Connor says
Hi Chef! Do you keep the caramel sauce at room temp til you pour it over the baked cheesecake? OMG, this looks sooo good!!
Thanks, Ally in Basking Ridge
Chef Dennis Littley says
Keep it at room temperature when topping the cheesecake. Refrigerate any that is left over.
Lisa says
Yes please… I’ll take two slices.