Ultimate Salted Caramel Cheesecake: A Guide to Creamy Perfection
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Indulge in the irresistible fusion of rich caramel and classic cheesecake with this exquisite Salted Caramel Cheesecake recipe. Featuring a delightfully crunchy cookie crust, a sumptuously smooth caramel cheesecake filling, and a generous layer of luscious homemade salted caramel sauce, this dessert promises a symphony of flavors and textures. It’s an ideal treat to welcome the cozy vibes of autumn or to impress guests at any gathering with its sophisticated charm and incredible taste.
This Caramel Cheesecake is more than just a dessert; it’s an experience. Each bite delivers a perfect balance of sweet and salty, with the tender creaminess of the cheesecake harmonizing beautifully with the decadent caramel. Whether you’re a seasoned baker or new to cheesecakes, this recipe is designed to guide you through creating a dessert that looks as impressive as it tastes, making it perfect for holiday celebrations, dinner parties, or simply a luxurious treat for yourself and your loved ones.
Looking for more delightful cheesecake creations? Be sure to explore our recipes for Apple Crumble Cheesecake, Blueberry Crumble Cheesecake, and Tiramisu Cheesecake for more inspiration.
WHY THIS SALTED CARAMEL CHEESECAKE IS A MUST-TRY
- Homemade Salted Caramel Excellence: This recipe elevates the experience by incorporating homemade salted caramel not just as a topping, but also mixed directly into the cheesecake filling. This dual application ensures a deep, consistent caramel flavor throughout, with the touch of salt perfectly balancing the sweetness for a truly gourmet taste that store-bought sauces simply can’t match.
- Velvety Smooth Cheesecake Filling: Achieving a perfectly smooth and creamy cheesecake texture is key, and this recipe delivers. By using full-fat cream cheese, sour cream, and precise mixing techniques, we ensure a filling that is rich, dense, and melts in your mouth without any lumps or grainy texture. This creamy foundation is what makes every bite an absolute pleasure.
- A True Showstopper Dessert: Beyond its incredible taste, this Caramel Cheesecake is visually stunning. Its elegant presentation, with a golden caramel drizzle cascading over the pristine cheesecake, makes it an undeniable centerpiece for any dessert table. It’s a crowd-pleaser that will earn you rave reviews and leave a lasting impression on your guests, proving that homemade desserts can rival patisserie quality.
ESSENTIAL INGREDIENT NOTES FOR SUCCESS
Understanding your ingredients is crucial for a flawless cheesecake. Here are some key notes on the main components. For a complete list of ingredients with exact measurements, please refer to the recipe card below.
- Digestive Biscuits (or Graham Crackers): In many parts of the world, like Denmark, graham crackers are not readily available. Digestive biscuits make an excellent substitute, providing a buttery, slightly sweet crumb that forms a fantastic crust. If you have access to graham crackers or graham cracker crumbs, feel free to use them as they will yield a more traditional American-style cheesecake crust. Both options create a delicious base that perfectly complements the rich caramel filling.
- Granulated Sugar: This isn’t just for sweetness. Granulated sugar plays a dual role here: it’s essential for achieving the perfect caramelization in our homemade salted caramel sauce, and it also provides the necessary sweetness and structure to the creamy cheesecake filling. Always measure accurately for optimal results.
- Full-Fat Cream Cheese: This is a non-negotiable ingredient for a truly luxurious and creamy cheesecake. Full-fat cream cheese provides the rich body and classic tangy flavor we all love. It is absolutely vital that your cream cheese is at **room temperature** before mixing. Cold cream cheese will result in a lumpy batter, no matter how much you mix it. Take it out of the fridge 1-2 hours before you plan to start baking. For those in the USA, opt for brick-style cream cheese packs, not the spreadable tubs.
- Sour Cream (14-18% fat): Sour cream is another hero ingredient that adds a subtle tang, extra moisture, and helps create that signature smooth texture while preventing cracks in your cheesecake. Like cream cheese, it should be measured and brought to **room temperature** 1-2 hours before mixing for seamless incorporation into the batter. Full-fat Greek yogurt can be used as a 1:1 substitute if sour cream is unavailable.
- Large Eggs: Eggs are crucial for binding the cheesecake ingredients together and providing structure. For the best outcome, ensure your eggs are also at **room temperature**. This allows them to emulsify better with the other ingredients, leading to a smoother, more uniform batter and a perfectly set cheesecake. Take them out of the fridge 1-2 hours prior to baking.
STEP-BY-STEP INSTRUCTIONS: CRAFTING THE CARAMEL AND COOKIE CRUST
Creating this delightful Salted Caramel Cheesecake involves a few distinct stages. This recipe is best prepared with either a stand mixer equipped with a paddle attachment or a reliable hand-held electric mixer. You’ll also need a 23 cm (9-inch) springform pan, ensuring it’s properly lined with parchment paper at the bottom for easy release.
The comprehensive recipe with all measurements is provided in the recipe card at the bottom of this post.
Begin by preheating your oven to 160ºC/325ºF (conventional oven setting). Prepare your 23 cm (9-inch) springform pan by lining the bottom with a circle of parchment paper. This step is crucial for preventing the crust from sticking and ensuring a clean release.
STEP 1: Crafting the Homemade Salted Caramel Sauce. In a large, heavy-bottomed frying pan or saucepan, combine the granulated sugar and water. Stir gently until all the sugar is thoroughly moistened. Distribute the sugar in an even layer across the bottom of the pan to promote uniform melting. Heat this mixture over medium-high heat. Resist the urge to stir constantly at this stage. Allow the sugar to melt and transform into a beautiful golden-brown caramel. Keep a close eye on it, as caramel can burn quickly. Once you see the edges starting to brown, you can gently swirl the pan or stir occasionally to ensure even color.
STEP 2: Incorporating Butter and Cream. As soon as the caramel reaches a rich golden-brown hue, reduce the heat to medium. Carefully add the butter to the caramel, stirring constantly until it has fully melted and incorporated into the bubbling caramel. Next, slowly pour in the heavy cream, a small amount at a time, while continuously stirring. Be cautious, as the mixture will bubble up vigorously. Continue stirring until all the cream is incorporated and the caramel sauce comes together into a smooth, cohesive mixture.
STEP 3: Finishing and Cooling the Caramel. Remove the pan from the heat. Stir in a pinch of salt and the vanilla paste. The salt is essential for balancing the sweetness and enhancing the caramel flavor. Transfer the hot caramel sauce to a shallow bowl or casserole dish. A shallow container helps it cool down more quickly. Place it in the fridge to cool completely. This cooling process typically takes about 30-60 minutes, ensuring it’s at room temperature and slightly thickened before mixing into the cheesecake.
STEP 4: Preparing the Cookie Crust. In a food processor, combine the digestive biscuits (or graham crackers) and granulated sugar. Pulse until the cookies are reduced to a fine, sand-like crumb. Melt the butter, then add it to the food processor with the cookie crumbs. Pulse again until the butter is fully incorporated and the mixture resembles wet sand that clumps together when pressed.
STEP 5: Forming and Baking the Crust. Transfer the buttery cookie crumbs into the prepared springform pan. Use the bottom of a flat-bottomed glass or your fingers to firmly press the crumbs evenly across the bottom and slightly up the sides of the pan. A well-packed crust ensures it holds together. Bake the crust for 10 minutes. This pre-baking step helps to set the crust and prevents it from becoming soggy once the cheesecake filling is added. Once baked, remove from the oven and let it cool slightly while you prepare the cheesecake filling. Keep the oven turned on, as you’ll be using it shortly for the cheesecake itself.
STEP-BY-STEP INSTRUCTIONS: PREPARING THE CREAMY CARAMEL CHEESECAKE FILLING
Now for the heart of our dessert – the rich and creamy caramel cheesecake filling!
STEP 1: Creaming the Base. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the room-temperature full-fat cream cheese on low speed for about 1 minute. This ensures it’s smooth and free of lumps. Then, add the granulated sugar and a portion of the cooled homemade caramel sauce (as specified in the recipe card). Continue mixing on low speed for another minute, or until the mixture is smooth and well combined. Be careful not to overmix at this stage to avoid incorporating too much air, which can lead to cracks in your baked cheesecake.
STEP 2: Adding Sour Cream and Flavorings. In a separate small bowl, whisk together the room-temperature sour cream and cornstarch until completely smooth. The cornstarch acts as a stabilizer, further contributing to the cheesecake’s creamy texture and helping to prevent cracking. Add this sour cream mixture along with the vanilla extract to the cream cheese mixture. Mix on low speed just until combined. Scrape down the sides of the bowl with a rubber spatula to ensure everything is thoroughly incorporated.
STEP 3: Incorporating Eggs Gently. Add the large eggs to the mixture two at a time, mixing on low speed only until each addition is just combined. It’s crucial not to overmix the eggs; excessive mixing can incorporate too much air, which can cause the cheesecake to puff up too much during baking and then collapse and crack as it cools. After all eggs are in, give the batter one final gentle fold with a spatula to ensure everything from the bottom and sides of the bowl is incorporated.
STEP 4: Preparing for the Water Bath. Carefully pour the smooth cheesecake batter into the pre-baked cookie crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles and evenly distribute the batter. Boil a kettle full of water. Now, prepare your water bath: place the 23 cm (9-inch) springform pan inside a larger 25 cm (10-inch) cake pan. Then, place this entire assembly into an even larger roasting pan or baking dish. Carefully pour the hot water from the kettle into the outermost pan, ensuring the water level comes about ⅓ to ⅔ up the sides of the 25 cm cake pan. This double-pan method provides an extra layer of protection, preventing water from seeping into the crust. Alternatively, you can wrap the springform pan directly with a triple layer of heavy-duty aluminum foil before placing it in the water bath.
STEP 5: Baking and Gradual Cooling. Carefully transfer the roasting pan with the cheesecake in its water bath to the preheated oven. Bake for approximately 1 hour and 10 to 15 minutes. The cheesecake is done when the edges are set, but the center still has a slight, gentle wobble when you lightly shake the pan. This slight wobble is normal and indicates a perfectly creamy texture. Once baked, turn off the oven, prop the oven door slightly ajar (you can use a wooden spoon), and allow the cheesecake to cool in the oven for 1 hour. This gradual cooling prevents sudden temperature changes that can cause cracks. After an hour, remove the cheesecake from the oven and carefully take it out of the water bath. If you used aluminum foil, remove it. Place the springform pan on a wire cooling rack and let it cool completely to room temperature for about another hour.
STEP 6: Chilling for Perfection. Once the cheesecake has reached room temperature, transfer it to the refrigerator. Allow it to chill and set for at least 6 hours, or preferably overnight. This crucial chilling period allows the cheesecake to firm up, develop its full flavor, and achieve that perfect dense, creamy texture.
EXPERT BAKING TIPS FOR CHEESECAKE MASTERY
- Prioritize a Kitchen Scale for Precision: Baking is a science, and precision is paramount. While cup measurements are common, they can be inconsistent. My recipes primarily use grams, as weighing your ingredients with a digital kitchen scale is the most accurate method. This ensures consistent results, leading to a perfectly textured and flavored cheesecake every time.
- Avoid Overmixing Your Batter: Overmixing is a common culprit for cracked cheesecakes. When you overmix, you incorporate too much air into the batter. This air causes the cheesecake to puff up excessively during baking and then collapse and crack as it cools. Always mix on low speed and only until ingredients are just combined. After all ingredients are added, I always recommend giving the batter one final, gentle fold with a spatula to ensure no unmixed ingredients are hiding at the bottom of the bowl.
- Understanding Light vs. Dark Baking Pans: The type of baking pan you use significantly impacts your cheesecake’s outcome. For the best, most evenly baked cheesecake, opt for an aluminum baking pan. These pans are lighter in color and reflect heat, allowing the cheesecake to bake more gently. This gentle baking results in a softer, more uniformly cooked cake. Darker pans absorb more heat, which can lead to a darker, potentially drier crust and a cheesecake that bakes too quickly on the outside while the inside lags.
- Always Use Room Temperature Ingredients: This tip cannot be stressed enough, especially for cheesecakes. Cream cheese, sour cream, and eggs should all be at room temperature. Cold ingredients don’t emulsify properly with each other, leading to a lumpy batter that won’t bake smoothly. Plan ahead and take your ingredients out of the fridge 1-2 hours before you start baking.
FREQUENTLY ASKED QUESTIONS ABOUT CARAMEL CHEESECAKE
The best way to tell if your cheesecake is done is by performing a gentle wobble test. Carefully give the pan a very slight shake. If the edges appear set and firm, but the very center (about a 2-inch diameter) still jiggles slightly like gelatin, then it’s done. The residual heat will continue to cook it as it cools, ensuring a creamy, not overbaked, center.
Yes, absolutely! If you don’t have sour cream on hand or prefer an alternative, you can replace it 1:1 with full-fat Greek yogurt. Ensure the Greek yogurt is also at room temperature before adding it to the batter for the best texture.
While homemade salted caramel truly elevates this cheesecake, you can certainly use a good quality store-bought caramel sauce as a convenient alternative. Just make sure it’s a rich, thick caramel. You’ll need enough for both the filling (as specified) and a generous topping. For the topping, consider warming it slightly for easier drizzling.
Cheesecake cracks are often caused by sudden temperature changes or overbaking. Ensure you follow the instructions for the water bath, cooling the cheesecake gradually in the oven with the door ajar, and then slowly cooling it on a wire rack before refrigerating. Overmixing the batter, which incorporates too much air, can also contribute to cracking, so mix on low speed and only until just combined.
THE SCIENCE BEHIND THE WATER BATH: ENSURING A PERFECT CHEESECAKE
Baking a cheesecake in a water bath (or “bain-marie”) is one of the most critical steps to achieving that iconic smooth, creamy texture and a pristine, crack-free top. But why is it so important? The water bath works its magic in several ways:
- Gentle, Even Heat Distribution: The water surrounding the cheesecake pan acts as a buffer against the direct, harsh heat of the oven. Water conducts heat more gently and evenly than air. This slow, steady heat allows the cheesecake to cook uniformly from all sides, preventing the edges from baking and setting too quickly while the center remains undercooked.
- Prevents Overbaking and Cracking: Without a water bath, the high heat of the oven can cause the cheesecake batter to bake too rapidly, especially around the edges. This rapid contraction can lead to the protein structure tightening excessively, causing cracks to form on the surface. The water bath maintains a humid and more moderate temperature environment, which prevents the cheesecake from drying out and helps it set gradually, significantly reducing the risk of cracks.
- Creates a Velvety Texture: The steam generated by the hot water in the oven creates a moist environment. This humidity prevents the surface of the cheesecake from drying out and forming a tough “skin,” ensuring a custard-like, velvety smooth texture that simply melts in your mouth. This moist heat is essential for a truly luxurious cheesecake.
In essence, the water bath provides the ideal baking conditions for a delicate dessert like cheesecake, guaranteeing a beautifully smooth, creamy, and unblemished result every time.
STORAGE TIPS FOR YOUR CARAMEL CHEESECAKE
To maintain the freshness and flavor of your delicious Caramel Cheesecake, proper storage is key. Once completely cooled, cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. Store it in the refrigerator. For the best taste and texture, this cheesecake is best enjoyed within 3-4 days. While you can freeze cheesecake, the texture of the caramel topping might change slightly upon thawing. If freezing, wrap individual slices or the whole cheesecake (without topping) tightly in plastic wrap and then in aluminum foil; it can be stored for up to 1-2 months.
More Irresistible Cheesecake Recipes To Explore
- Creamy Cinnamon Cheesecake
- Pumpkin Cheesecake with Maple Whipped Cream
- Chocolate Cheesecake
- 25 Best Summer Dessert Ideas
We hope you absolutely adore this Salted Caramel Cheesecake recipe! If you loved making it, please make sure to leave a STAR REVIEW below in the comments section. We’d also love to see your creations – tag us on Instagram @juliemarieeats. For more culinary inspiration and ideas, be sure to follow us on Pinterest!
Caramel Cheesecake
Pin Recipe
Equipment
- 23 cm / 9-inch spring pan
- 30 cm /12 inch cake pan optional for the water bath
Ingredients
SALTED CARAMEL SAUCE (can be replaced with store-bought caramel sauce)
- 140 g granulated sugar
- 1 ½ tablespoon water
- 40 g butter
- 150 g heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla paste
COOKIE CRUST
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
- A pinch of salt
CARAMEL CHEESECAKE
- 800 g full fat cream cheese room temperature
- 150 g granulated sugar
- 100 g caramel
- 200 g sour cream 14-18% room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
SALTED CARAMEL
- In a large saucepan or frying pan, add the granulated sugar and water and stir it together so all of the sugar is wet. Flatten it out into an even layer, so it melts evenly. Melt it over medium/high heat until golden brown. Once you can see it starts slightly brown, give it a stir once in a while so it all melts evenly.140 g granulated sugar, 1 ½ tablespoon water
- Once the caramel is golden brown, reduce the heat to medium heat and stir in the butter until it has melted into the caramel. Then add the heavy cream, a little at a time, stirring in each addition until incorporated. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered.40 g butter, 150 g heavy cream
- Turn off the heat and add a pinch of salt and vanilla paste and stir it in. Transfer it to a shallow bowl, so it can cool down faster, and let it cool down in the fridge. It takes about 30-60 minutes to become room temperature.¼ teaspoon salt, 1 teaspoon vanilla paste
COOKIE CRUST
- Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch springform tin lined with parchment paper in the bottom.
- In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.250 g digestive or graham crackers, 2 tablespoon granulated sugar, A pinch of salt, 75 g butter
- Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
- Bake it for 10 minutes. Let it cool down while making the cheesecake filling. Keep the oven turned on.
CARAMEL CHEESECAKE
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and caramel and let it mix for 1 minute on low speed or until smooth.800 g full fat cream cheese, 150 g granulated sugar, 100 g caramel
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix until combined.200 g sour cream 14-18%, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract
- Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.4 large eggs
- Pour the cheesecake batter into the springform.
- Boil up water in a kettle. Place the springform in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅓-2/3 up the side of the pan. This method will prevent water from getting into the crust.
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it’s covered well if choosing this method.
- Bake for 1 hour and 10-15 minutes.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobble in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
- Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight before eating.
ASSEMBLING
- When ready to serve, add the caramel on top of the cheesecake and optionally sprinkle it with a bit of sea salt.