This salted caramel cheesecake features a buttery graham cracker crust, an ultra-creamy baked cheesecake swirled with homemade salted caramel, and an extra drizzle of caramel on top.
This caramel cheesecake is one of my favorites — the rich salted caramel blends perfectly with a silky, dense cheesecake. Making the caramel from scratch gives the best flavor and texture, though store-bought caramel can work in a pinch (you’ll need about 1 1/3 cups total). Below I include tips, photos, and a clear process to help you make it successfully. If you enjoy caramel desserts, try the pumpkin caramel cheesecake bars for another seasonal twist.
Tips for making the cheesecake
Follow these practical tips so your cheesecake turns out smooth and crack-free. For more caramel guidance, see my salted caramel post.
- Make the caramel ahead: The caramel needs to cool before adding to the batter, so prepare it in advance.
- Mix eggs gently: When adding eggs, mix on low speed. Overwhipping traps air, which can cause the cheesecake to rise and then collapse, creating cracks.
- Use a water bath: A water bath helps the cheesecake bake evenly. I prefer placing the springform pan inside a 10-inch cake pan, then setting both in a roasting pan and adding hot water to the roasting pan to about halfway up the cake pan — this reduces the chance of water reaching the crust. Alternatively, wrap the springform tightly in foil and place directly in the roasting pan with hot water.
- Check for doneness: Bake until the edges are set but the center has a slight jiggle. A little wobble means it’s done; too much jiggle means it needs more time, and no jiggle indicates overbaking.
For more caramel-inspired desserts, try the snickers cheesecake or caramel cookie bars for a different flavor profile.
If you made this recipe, please leave a star review and tag @stephaniesweettreats on Instagram. For more dessert ideas, follow the Pinterest board for inspiration.
Recipe Video
5 from 11 reviews
Caramel Cheesecake
Stephanie Rutherford
A graham cracker crust holds a rich salted caramel cheesecake filling, finished with an extra layer of caramel for serving.
Print Recipe
Pin Recipe
Leave a Review
Prep Time: 1
Cook Time: 1 20
Chilling Time: 6
Total Time: 8 20
Servings: 16 servings
Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs, 2 packets
- 1/4 cup Brown sugar, packed
- 10 TBSP Unsalted butter, melted
Salted Caramel
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter, room temperature
- 1/2 cup Heavy cream, room temperature
- 1 tsp Salt
- 2 tsp Pure vanilla extract
Caramel Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/4 cup Sour cream, room temperature
- 1/3 cup Salted caramel
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
Instructions
Salted Caramel
-
Place 1 cup granulated sugar in a medium saucepan over medium heat. Let it sit until the edges begin to melt, then whisk gently until all crystals dissolve and the mixture turns amber — this happens quickly, so watch closely and remove from heat immediately.
-
Add half the butter and whisk until combined, then add the remaining butter. Carefully whisk in half the heavy cream, then the rest. Stir in the salt and vanilla.
-
Return to the burner and cook for 2 more minutes to thicken slightly. Transfer to a glass container, let cool completely, and cover. The caramel can be made ahead.
Graham Cracker Crust
-
Preheat oven to 325°F. Spray a 9-inch springform pan and line the bottom with a 9-inch parchment circle; spray parchment lightly.
-
Process graham crackers into fine crumbs. In a bowl, combine crumbs, 1/4 cup packed brown sugar, and 10 TBSP melted butter. Press the mixture into the pan and up the sides about halfway, compacting with the bottom of a measuring cup.
-
Bake crust for 12 minutes. Remove and cool slightly before adding filling.
Caramel Cheesecake
-
Beat 24 oz cream cheese and 3/4 cup sugar on high speed for 2 minutes until smooth and creamy.
-
Add 1/4 cup sour cream, 1/3 cup salted caramel (warmed if too thick), and 1 tsp vanilla. Mix until combined, scraping the bowl as needed.
-
Add 4 large eggs and mix on low speed just until combined. Do not overmix.
-
Prepare a water bath: either place the springform inside a 10-inch cake pan and set both in a roasting pan, filling the roasting pan with hot water halfway up the cake pan; or wrap the springform tightly in foil and place directly in the roasting pan, then add hot water halfway up the springform.
-
Bake for 70–85 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle. If it’s still very wobbly, bake an additional 10 minutes and check again.
-
Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. Transfer to a cooling rack until completely cool, then wrap and chill at least 6 hours or overnight.
-
Remove the springform and parchment, then top with the remaining caramel (warm briefly if too thick). Slice and serve.
Notes
Bring all ingredients labeled “room temperature” out for about 2 hours before you begin for best mixing and texture.
Calories: 424kcal, Carbohydrates: 38 g, Protein: 4 g, Fat: 29 g
Did you make this recipe?Please leave a star rating and review below!