Go Back
+ servings
Salted caramel cheesecake

Salted Caramel Cheesecake

This easy salted caramel cheesecake recipe made with a graham cracker crust and a creamy salted caramel filling. 
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Fat 38
Carbs 60
Protein 8
Yield 10

Ingredients

For the Crust

  • 2.25 cups graham cracker crumbs
  • 1 stick 8 tablespoons butter, melted

For the Sauce

  • 1 cup caramel sauce
  • 1 teaspoon coarse sea salt

For the Cheesecake

  • 24 oz. cream cheese room temperature
  • ¾ cup granulated sugar
  • ½ cup whole milk
  • ½ cup sour cream
  • 1 teaspoon pure vanilla extract
  • 3 large eggs

Instructions

For the Crust

  • Preheat the oven to 350F. Grease a 9” springform pan with nonstick baking spray and line the bottom with parchment paper. 
  • Combine the graham cracker crumbs and melted butter in a small bowl and mix until combined.
  • Press the mixture into the bottom and onto the sides of the prepared pan, making sure to create a thin, compact layer. 
  • Bake for 5 minutes, then remove the crust from the oven and set it aside while you make the filling. 

For the Sauce

  • In a medium saucepan set over medium heat, warm up the caramel sauce. Stir continuously using a rubber spatula until it is smooth and pourable. 
  • Remove from the heat and stir in the salt. Set aside until ready to use. 

For the Cheesecake

  • In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese and sugar on medium speed until smooth-- about 1 minute. 
  • Add in the milk, sour cream, and vanilla and mix until combined. Make sure to scrape down the sides of the bowl as needed. 
  • With the mixer on low speed, add in the eggs one at a time.
  • Still on low speed, add in ½ cup of the salted caramel sauce and mix just until combined. 
  • Pour the mixture over the par-baked crust and bake until the edges of the cheesecake are set and golden brown-- about 50-55 minutes. 
  • Turn off the oven, crack the door, and allow the cake to cool for about 1 hour.
  • Once cooled, transfer to the fridge and allow the cheesecake to chill for at least 6 hours (preferably overnight). 
  • To serve, spoon the remainder of the salted caramel sauce over the cheesecake. Slice and enjoy. 
  • Store in an airtight container in the fridge for up to five days. 

Tips & Notes

  • Im using graham cracker crumbs for a classic crust option. You could also use gingersnaps or oreos if you prefer. 
  • Butter holds our crust together so it doesnt become too crumbly. 
  • To save time, I opted for a store bought caramel sauce-- feel free to use a homemade version if you prefer! 
  • I love using Maldon flake sea salt in this recipe but any sea salt will work-- just dont use table salt (its too harsh). 
  • Cream cheese is the base of our cheesecake. Make sure it is fully softened so you dont end up with lumps in your batter. 
  • Granulated sugar helps sweeten the cheesecake. 
  • Milk and sour cream help make the cheesecake light and fluffy. If you prefer a richer, more dense cheesecake you can omit one or the other (just not both). 
  • Vanilla enhances the tang of the cream cheese and the sweetness of the caramel. 
  • Eggs make the cheesecake rich and delicious-- make sure they get fully incorporated, but not overmixed! Over mixing the batter once the eggs have been added can lead to cracking. 

Nutrition Facts

Calories: 593kcal | Carbohydrates: 60g | Protein: 8g | Fat: 38g | Fiber: 1g | Sugar: 42g