Creamy, smooth cheesecake with a gooey salted caramel topping.
Indulge in the ultimate dessert experience with this Salted Caramel Cheesecake. A creamy, rich cheesecake topped with a luscious salted caramel sauce that perfectly balances sweet and salty flavors.
Why you'll want it now, The irresistible blend of creamy cheesecake and salted caramel sauce makes this a must-try dessert.
Why this recipe works
The combination of cream cheese and sour cream creates a smooth and velvety cheesecake, while the salted caramel sauce adds a luxurious layer of flavor. Baking in a water bath ensures an even, crack-free bake.
Equipment
9-inch (23 cm) springform pan
Mixing bowls
Electric mixer
Saucepan
Roasting pan
Parchment paper
Cooling rack
How to make it
Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing until just combined.
Pour the cheesecake filling over the crust in the springform pan.
Place the springform pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
Bake for 1 hour, or until the edges are set and the center jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven, then refrigerate for at least 4 hours or overnight.
For the caramel sauce, melt sugar in a saucepan over medium heat, stirring constantly until it turns a deep amber color.
Add butter, stirring until melted and smooth. Slowly pour in heavy cream while stirring, then add sea salt. Let cool slightly before using.
Once chilled, remove the cheesecake from the pan and pour the salted caramel sauce over the top before serving.
Enjoy a slice of this decadent Salted Caramel Cheesecake, and savor every creamy, sweet, and salty bite.
How you'll know it's ready
The cheesecake is ready when the edges are set and the center jiggles slightly.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 300°F (149°C) and check the cheesecake a few minutes early, as it may bake faster. Standard oven users, rest assured the temperature is perfect for you.
Frosting, filling & glaze notes
The salted caramel sauce should be thick enough to coat the back of a spoon and fall in a slow ribbon when drizzled.
Troubleshooting
If the cheesecake cracks, ensure the batter is not overmixed and the oven temperature is correct.
For a lumpy filling, make sure the cream cheese is completely softened before mixing.
If the caramel sauce is grainy, ensure the sugar is fully melted before adding the butter.
If the crust is too crumbly, add a bit more melted butter to help it bind.
Storage
Store in the refrigerator for up to 5 days. The cheesecake can be frozen without the caramel sauce for up to 2 months.
Make ahead
The cheesecake can be made a day in advance and stored in the refrigerator. Add the caramel sauce just before serving.
Variations
Add a chocolate ganache layer between the cheesecake and caramel for a twist.
Use a chocolate cookie crust instead of graham crackers for a richer flavor.
Top with toasted pecans or almonds for added crunch.
Frequently asked questions
How do I prevent my cheesecake from cracking?
Bake the cheesecake in a water bath and avoid overmixing the batter to prevent cracks.
Can I use store-bought caramel sauce?
Yes, you can use store-bought caramel sauce, but homemade offers the best flavor.
What is the best way to slice cheesecake?
Use a sharp knife dipped in hot water and wipe the blade between slices for clean cuts.
How long should I let the caramel cool before using?
Let the caramel cool for about 10 minutes to thicken slightly before pouring over the cheesecake.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
