Easy Salted Caramel Cheesecake for Stress-Free Baking
A rich, creamy cheesecake swirled with buttery caramel and topped with a salty-sweet drizzle, creating the ultimate balance of indulgence and elegance.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 8 hours (includes chilling)
- Yield: 12 slices
Ingredients
Crust:
1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
Caramel Sauce:
1 cup granulated sugar
6 tbsp unsalted butter
½ cup heavy cream
Pinch of salt
Topping:
Flaky sea salt, for garnish
Instructions
-
Preheat oven to 325°F (163°C). Combine crust ingredients and press into a 9-inch springform pan. Bake 10 minutes. Cool.
-
Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Mix in eggs one at a time, just until combined.
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Make caramel: Heat sugar in saucepan until amber. Stir in butter, then cream. Add a pinch of salt. Cool.
-
Pour half of the cheesecake batter into the crust. Drizzle in caramel, swirl gently. Add remaining batter.
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Bake in a water bath for 55–65 minutes until center is set.
-
Cool in oven with door cracked for 1 hour. Chill overnight.
-
Top with caramel and sprinkle with flaky sea salt before serving.
Notes
Let the cheesecake chill fully before topping. Store leftovers refrigerated.