Salted Caramel Cheesecake

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Think salted caramel is old news? Think again. You’ll never look at it the same way once you’ve had a slice of homemade Salted Caramel Cheesecake.

Think salted caramel is old news? Think again. You'll never look at it the same way once you've had a slice of homemade Salted Caramel Cheesecake.

What could be more decadent than Salted Caramel Cheesecake? I started with a simple cheesecake recipe then maxed it out by swirling in homemade salted caramel sauce. I know you’ll be tempted to just drink (glug glug glug) the rest of the sauce, but resist. Please. When you’re ready to serve the cheesecake, pour the remaining caramel over top. It’s like a slice of cheesecake heaven, really.  

We’ve got a foolproof cheesecake baking method for you below and some tips for making the perfect cheesecake every time here, and if you’ve never made your own caramel before, prepare to be amazed at how easy it is.  Really, this whole recipe is easy. You’ll never feel intimidated by cheesecake again. You  might even decide to make a S’mores Cheesecake next time. Or what about a whole cheesecake party? We’ve got all the recipes for you right here

 

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Salted Caramel Cheesecake

Think salted caramel is old news? Think again. You’ll never look at it the same way once you’ve had a slice of homemade Salted Caramel Cheesecake.

  • Author: Sam Ellis
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 10-12 servings

Ingredients

Salted Caramel Sauce

  • 4 Tbsp. softened butter, divided 
  • 1 cup brown sugar 
  • 1/2 cup half and half  
  • 1 tsp. vanilla

Cheesecake

  • 1 Tbsp. butter
  • 1/4 cup graham cracker crumbs  
  • 4 (8 oz.) pkg. cream cheese 
  • 1 and 1/3 cups sugar  
  • 4 eggs
  • 1/4  cup sour cream 
  • 1 tsp. vanilla extract
  • 1 and 1/2 tsp. sea salt  

Instructions

  1. Before beginning, set all ingredients out to come to room temperature. This is very important because it ensures a creamy cheesecake.  

Salted Caramel Sauce

  1. Add 4 tablespoon of the butter, brown sugar, half and half and 1 teaspoon vanilla in a medium saucepan over medium heat. Allow the mixture to come to a boil, whisking occasionally. Let the mixture boil for about 8 minutes until it thickens. Remove from the heat and pour into a bowl to cool to room temperature.  

Cheesecake

  1. Preheat the oven to 325°F and put a large pot of water on to boil. When it reaches a boiling point, turn the heat to low and allow the water to simmer.  
  2. Grease a springform pan with the butter and coat with the graham cracker crumbs. Wrap the springform pan with foil to make sure there are no water leaks. Place the pan in a large roasting pan.  
  3. Add the cream cheese to a bowl and beat with stand or hand mixer for 30 seconds until smooth. Add sugar and continue to mix (to cream it all together) for about 1 minute.  
  4. Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, beating and scraping the sides of the bowl after each addition.  
  5. Add 1/2 cup of the caramel, sour cream, remaining teaspoon of vanilla extract and the sea salt. Beat until everything is mixed well. Pour the cheesecake mixture into the springform pan that’s sitting in the roasting pan.  
  6. Place the roasting pan with the cheesecake in the middle rack of the oven. Pour the hot water into the roasting pan about 3/4 of the way up the side of the springform pan, being careful not to splash water into the cheesecake. Slide the rack into oven and bake between 1 hour to 1 hour and 5 minutes. The cheesecake will be done when the sides look set but the center still jiggles slightly when the pan is nudged.  
  7. Turn the oven off and prop it open with a spoon. Allow the cheesecake to cool for an hour in the oven. After the hour has passed, remove the pan from the oven and lift the cheesecake from the water bath to cool to room temperature on a wire rack. Once it reaches room temperature, place it in the fridge to cool, for a least 6 hours, but preferably overnight.  
  8. When you’re ready to serve, warm the remaining caramel sauce, pour over the top and slice with a sharp knife. Sprinkle each slice with a pinch more sea salt if desired.

Think salted caramel is old news? Think again. You\'ll never look at it the same way once you\'ve had a slice of homemade Salted Caramel Cheesecake.

Note: The Cookful may receive a commission on purchases made through Amazon/affiliate links.

Think salted caramel is old news? Think again. You\'ll never look at it the same way once you\'ve had a slice of homemade Salted Caramel Cheesecake.

Sam Ellis

Sam blogs at The Culinary Compass where she loves to try new recipes and ingredients from around the world. She thinks trying new dishes and spices is the easiest way to travel! She loves coffee so much that she often goes to bed excited for a fresh cup in the morning.