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Salted Caramel Cheesecake

A rich and decadent salted caramel cheesecake with a buttery graham cracker crust. Perfect for special occasions or a delightful treat.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham cracker crumbs (150g)
  • 0.25 cups Granulated sugar (50g)
  • 6 tablespoons Unsalted butter, melted (3 ounces)
Filling Ingredients
  • 3 8-ounce packages Cream cheese, softened
  • 1.75 cups Granulated sugar (350g)
  • 0.25 cups Sour cream (60ml)
  • 2 teaspoons Vanilla extract
  • 0.25 teaspoon Salt
  • 4 Large eggs
Salted Caramel Ingredients
  • 1 cup Granulated sugar (200g)
  • 0.25 cups Water (60ml)
  • 0.5 cups Heavy cream (120ml)
  • 4 tablespoons Unsalted butter, cut into pieces (2 ounces)
  • 0.25 teaspoon Sea salt

Equipment

  • 9-inch springform pan
  • Medium Bowl
  • Large bowl
  • Medium saucepan
  • Mixer (handheld or stand)
  • Roasting pan

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 8-10 minutes.
  2. Let crust cool completely. Make the filling: Beat cream cheese and sugar until smooth. Beat in sour cream, vanilla, and salt.
  3. Add eggs one at a time, mixing well after each addition. Do not overmix. Make the salted caramel: Combine sugar and water in a saucepan over medium heat.
  4. Swirl pan occasionally until sugar melts and turns amber. Carefully pour in heavy cream (it will bubble). Whisk until smooth.
  5. Remove from heat; stir in butter and sea salt. Let cool slightly. Pour filling over cooled crust. Pour cooled caramel over filling; swirl gently if desired.
  6. Place springform pan in a larger roasting pan. Pour hot water halfway up the sides. Bake for 50-60 minutes, or until set around edges but slightly jiggly in the center.
  7. Turn off oven; leave cheesecake in oven with door ajar for 1 hour. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.

Notes

For a richer caramel flavor, use dark brown sugar instead of granulated sugar in the caramel sauce. You can also add a pinch of cinnamon or nutmeg to the cheesecake filling for extra warmth.