How to Make Salted Caramel Cheesecake: A Heavenly Dessert for Every Occasion

Salted caramel cheesecake – the name itself rolls off the tongue like a decadent dream. It’s the perfect blend of sweet, salty, creamy, and crunchy, a symphony of flavors and textures that dance on your palate. Whether you’re a seasoned baker or just starting your culinary journey, this recipe will guide you through each step, empowering you to create a dessert masterpiece that will impress even the most discerning foodie.

Why You Should Try This Recipe

This isn’t just another cheesecake recipe; it’s an experience. The buttery graham cracker crust provides the perfect base for the smooth, velvety cheesecake filling, infused with a hint of vanilla. And then, the star of the show – the salted caramel. Imagine a rich, buttery caramel sauce, generously drizzled over the cheesecake, its sweetness perfectly balanced by a sprinkle of sea salt. This recipe will take your dessert game to a whole new level and leave your friends and family begging for more.

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10 full sheets)
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• ⅛ teaspoon salt

For the Cheesecake Filling:

• 3 (8 ounce) packages cream cheese, softened to room temperature
• 1 ½ cups granulated sugar
• ¼ cup sour cream
• 2 teaspoons pure vanilla extract
• 4 large eggs

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream
• 4 tablespoons unsalted butter, cut into pieces
• 1 teaspoon sea salt

Tools You’ll Need

• 9-inch springform pan
• Food processor or zip-top bag and rolling pin (for crushing graham crackers)
• Mixing bowls
• Electric mixer
• Rubber spatula
• Small saucepan
• Whisk

Let’s Get Baking!

Making the Crust:

1. Preheat oven to 350°F (175°C).
2. In a food processor or zip-top bag, crush the graham crackers into fine crumbs.
3. Combine the graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Mix until well combined.
4. Press the crumb mixture into an even layer on the bottom of the springform pan.
5. Bake for 10 minutes. Set aside to cool.

Creating the Cheesecake Filling:

1. In a large bowl, beat cream cheese and sugar together on medium speed until smooth and creamy.
2. Beat in sour cream and vanilla extract until combined.
3. Add eggs one at a time, mixing on low speed after each addition, just until combined. Be careful not to overmix.
4. Pour the cheesecake filling over the cooled crust.

The Salted Caramel Magic:

1. While the cheesecake bakes, prepare the salted caramel sauce. In a medium saucepan, combine sugar and water over medium heat.
2. Cook, swirling the pan occasionally (do not stir), until the sugar melts and turns a light amber color, about 8-10 minutes.
3. Carefully pour in the heavy cream (it will bubble vigorously) and whisk constantly until smooth.
4. Reduce heat to low and whisk in the butter and salt until melted and combined.
5. Remove from heat and let cool slightly.

Baking and Cooling:

1. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This creates a water bath and prevents the cheesecake from cracking.
2. Bake in the preheated oven for 50-60 minutes, or until the cheesecake is just set around the edges and the center is slightly jiggly.
3. Turn off the oven and let the cheesecake cool in the water bath for 1 hour with the door slightly ajar.
4. Remove the cheesecake from the water bath and run a thin knife around the edges to loosen it from the sides of the pan.
5. Refrigerate for at least 4 hours, or preferably overnight.

Assembling Your Masterpiece:

1. Once the cheesecake is completely chilled, drizzle generously with the salted caramel sauce.
2. Sprinkle with a pinch of sea salt for an extra touch of flavor and visual appeal.

Tips and Tricks for Cheesecake Success:

• Room Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are at room temperature before starting. This will prevent lumps in your cheesecake filling.
• Don’t Overmix: Overmixing the batter, especially after adding the eggs, can incorporate too much air, leading to cracks in the cheesecake.
• Water Bath is Key: The water bath helps to regulate the oven temperature and prevents the cheesecake from cooking too quickly or unevenly.
• Slow Cooling: Allow the cheesecake to cool gradually in the oven and then in the refrigerator to prevent sudden temperature changes that can cause cracking.

Serving and Storing:

Salted caramel cheesecake is best served cold. You can enjoy it as is or add a dollop of freshly whipped cream and a sprinkle of chopped pecans for an extra touch of indulgence. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs About Salted Caramel Cheesecake:

• Can I use a different type of crust? Absolutely! Feel free to experiment with other cookie crumbs, like Oreos or gingersnaps, for a different flavor profile.
• Can I make the caramel sauce ahead of time? Yes, you can make the caramel sauce up to 3 days in advance. Store it in an airtight container in the refrigerator and warm it up gently before serving.
• My cheesecake cracked! What went wrong? Don’t worry; cheesecake cracks happen! It could be due to overmixing, high oven temperature, or sudden temperature changes. Luckily, the caramel sauce will camouflage any imperfections.

Salted Caramel Cheesecake Slice

Salted Caramel Cheesecake Ingredients

There you have it! Your very own salted caramel cheesecake, ready to impress. So why wait? Gather your ingredients and treat yourself to this heavenly dessert. And hey, don’t forget to share your creation with us! Leave a comment below and tell us about your baking adventure.

If you’re looking for other delectable cheesecake variations, be sure to check out our recipes for Sour Cream Cheesecake, Dulce de Leche Cheesecake, or Pumpkin Cheesecake. Happy baking!