Salted Caramel Cheesecake Dessert Everyone Will Crave
A rich, creamy Salted Caramel Cheesecake with a buttery graham cracker crust, smooth tangy filling, and a luscious layer of homemade salted caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (including chilling)
- Yield: 12 servings
Ingredients
For the crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted unsalted butter
For the filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
For the caramel sauce:
1 cup brown sugar
½ cup heavy cream
4 tablespoons butter
1 teaspoon sea salt
Flaky sea salt for topping
Instructions
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Preheat oven to 325°F (163°C).
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Mix graham cracker crumbs, sugar, and butter. Press into a springform pan. Bake 10 minutes. Cool.
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Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream and vanilla.
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Pour half the batter into the crust. Drizzle caramel. Add remaining batter.
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Wrap pan in foil. Place in a water bath.
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Bake for 55–65 minutes. Center should jiggle slightly.
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Turn off oven. Let sit for 1 hour. Cool at room temp 1 hour, then chill 4 hours or overnight.
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Top with caramel sauce and sea salt before serving.
Notes
Use room temperature ingredients for a smoother batter. For clean slices, use a warm knife wiped clean between cuts.