If you’re on the hunt for a dessert that feels like a warm hug on a plate, look no further than this Salted Caramel Cheesecake Recipe. It perfectly balances the rich, creamy texture of classic cheesecake with the deep, buttery sweetness of caramel, punctuated by a delightful touch of flaky sea salt. Every bite is a luscious experience that melts in your mouth, making it an irresistible treat for any gathering or special moment. The beauty of this Salted Caramel Cheesecake Recipe lies in its simple yet thoughtful ingredients, ensuring you can create a show-stopping dessert with ease and confidence.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward cheesecake bliss. Each component plays an essential role, from the buttery graham cracker crust to the smooth cream cheese filling and that iconic caramel swirl. Here’s what you’ll want on hand:
- 1 ½ cups graham cracker crumbs: Provides the perfect crunchy base with a hint of sweetness.
- ⅓ cup finely chopped pecans: Adds a subtle nutty flavor and extra texture to the crust.
- 2 tablespoons granulated sugar: Sweetens the crust and balances the flavors.
- 1 tablespoon firmly packed light brown sugar: Brings a touch of molasses depth to the crust.
- 7 tablespoons melted salted butter: Binds the crust and imparts a rich, buttery taste.
- 24 oz softened brick-style full-fat cream cheese: The creamy heart of your cheesecake, ensuring richness and smoothness.
- 1 cup granulated sugar: Sweetens the cheesecake filling evenly.
- ½ cup sour cream: Adds tang and moisture, keeping the cheesecake perfectly luscious.
- 1 teaspoon vanilla extract: A warm, sweet aroma that enhances the overall flavor.
- 3 large eggs (room temperature): Provide structure and help the cheesecake set just right.
- 1 cup thick caramel sauce (room temperature, divided): The star ingredient for that irresistible salted caramel flavor.
- Flaky sea salt for sprinkling (optional): Introduces a delightful contrast that brightens the caramel notes.
How to Make Salted Caramel Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining graham cracker crumbs, chopped pecans, and both sugars in a medium bowl. The mix of granulated and brown sugar creates a nicely balanced sweetness with a hint of depth from the molasses. Next, stir in the melted salted butter until every crumb is evenly moistened. Press this mixture firmly and evenly onto the bottom and sides of a 9-inch springform pan—this crust sets the foundation, so make sure it’s well-packed and even.
Step 2: Make the Cheesecake Filling
Preheat your oven to 325°F (165°C) and take a moment to soften that cream cheese—it’ll help achieve an ultra-smooth filling. Beat the cream cheese and granulated sugar on medium speed until your mixture is creamy, dreamy, and completely lump-free. Then fold in sour cream and vanilla extract with care, letting the flavors meld gently on low speed. In a separate bowl, lightly beat the eggs and incorporate them one by one into the cheesecake batter. Take your time here; scraping the bowl ensures a well-mixed batter with no surprises.
Step 3: Layer and Bake
Pour half the cheesecake batter into your prepared crust and then gently drizzle half the cup of caramel sauce over it, distributing it evenly for that beautiful sweet swirl. Top this with the remaining cheesecake batter, creating a creamy layer that will bake up silky smooth. Place your pan in the center of the oven and bake for 50-55 minutes until the edges are set and the center jiggles slightly—think of it like a delicate jiggle that promises creamy perfection.
Step 4: Cool and Chill
Once baking is done, turn off the oven but leave the cheesecake inside with the door cracked open for an hour—this gradual cooling step prevents cracks and keeps your cheesecake flawless. After it cools at room temperature, spread the remaining caramel sauce across the top, then refrigerate your masterpiece for at least six hours or overnight. Chilling solidifies the layers and enhances the flavors.
Step 5: Final Touch and Serve
When your cheesecake is fully chilled, remove the springform ring and sprinkle with a pinch of flaky sea salt if you love that sweet-salty magic. Slice carefully, serve, and watch your friends and family dive into this rich, caramel-kissed delight.
How to Serve Salted Caramel Cheesecake Recipe
Garnishes
A few thoughtful garnishes take this dessert from stunning to unforgettable. Consider adding toasted pecan halves or a light drizzle of extra caramel sauce around each slice. A sprinkle of flaky sea salt right before serving amps up the flavor complexity and adds a beautiful finish.
Side Dishes
Pair the cheesecake with fresh berries or a dollop of whipped cream to introduce a fresh, bright contrast that complements the intense caramel richness. A cup of strong coffee or a rich dessert wine also makes a delightful companion to cut through the sweetness.
Creative Ways to Present
Turn your Salted Caramel Cheesecake Recipe into a visually stunning centerpiece by serving individual portions in clear glasses layered with additional caramel sauce and crushed pecans. For a festive touch, you might add edible gold leaf or chocolate curls on top, impressing guests with both flavor and presentation.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake keeps beautifully in the refrigerator when tightly covered. Simply reattach the springform ring or transfer slices to an airtight container, and it will stay fresh and creamy for up to five days.
Freezing
This Salted Caramel Cheesecake Recipe freezes well, too. Wrap the whole cheesecake or individual slices with plastic wrap and then foil to protect from freezer burn. Freeze for up to two months, making it perfect for prepping ahead for a special occasion.
Reheating
When ready to enjoy frozen cheesecake, thaw it overnight in the fridge. Since cheesecake is best served chilled, there’s no need to reheat—just slice and serve straight from the fridge for the best texture.
FAQs
Can I make this Salted Caramel Cheesecake Recipe without pecans?
Absolutely! Pecans add a lovely crunch and flavor to the crust, but you can simply omit them or substitute with another nut like almonds or walnuts if preferred or needed for allergies.
What if I don’t have pre-made caramel sauce?
No worries! You can easily make your own caramel sauce at home with sugar, butter, and cream. Homemade caramel adds a fresh touch and lets you control the saltiness too.
How do I prevent cracks in my cheesecake?
Slow cooling is key—letting the cheesecake cool gradually in the oven with the door cracked helps prevent temperature shocks that cause cracks. Also, avoid over-mixing the eggs into the batter to keep it smooth.
Can I use low-fat cream cheese or sour cream?
For the creamiest results, full-fat cream cheese and sour cream are best. Lower-fat versions might alter the texture and moisture level, resulting in a less rich cheesecake.
What’s the best way to slice this cheesecake?
Use a sharp knife warmed in hot water and wiped dry before slicing. This helps create clean, smooth slices without crumbs or cracking.
Final Thoughts
Making this Salted Caramel Cheesecake Recipe is more than just baking—it’s creating a dessert that brings people together with its perfect harmony of flavors and textures. Whether you’re celebrating a holiday, impressing guests, or simply indulging your sweet tooth, this cheesecake is sure to become a treasured favorite. Give it a try and enjoy every luscious bite!
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Salted Caramel Cheesecake Recipe
- Total Time: 7 hours 20 minutes
- Yield: 12 servings 1x
Description
This Salted Caramel Cheesecake combines a crunchy pecan and graham cracker crust with a rich and creamy full-fat cream cheese filling enhanced by sour cream and vanilla. Layers of luscious caramel sauce swirl through the cheesecake and coat the top with a sprinkle of flaky sea salt, delivering a perfect balance of sweet and salty flavors in every bite. Baked to a smooth, creamy texture and chilled overnight for the ideal slice, this dessert is a crowd-pleaser for any special occasion.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup finely chopped pecans
- 2 tablespoons granulated sugar
- 1 tablespoon firmly packed light brown sugar
- 7 tablespoons melted salted butter
For the Cheesecake
- 24 oz softened brick-style full-fat cream cheese
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 1 cup thick caramel sauce (room temperature, divided)
- Flaky sea salt for sprinkling (optional)
Instructions
- Prepare the crust: In a medium-sized bowl, mix together graham cracker crumbs, finely chopped pecans, granulated sugar, and light brown sugar until combined.
- Add butter: Pour melted salted butter over the crumb mixture and stir until all crumbs are moistened evenly.
- Press crust into pan: Firmly press the mixture onto the bottom and up the sides of a 9-inch springform pan to create an even crust layer.
- Preheat oven: Set your oven to 325°F (165°C) and allow it to fully preheat while preparing the filling.
- Mix cream cheese and sugar: In a large mixing bowl, beat softened cream cheese with granulated sugar on medium speed using an electric mixer until smooth, creamy, and free of lumps.
- Add sour cream and vanilla: Reduce the mixer speed to low and blend in the sour cream and vanilla extract until fully incorporated.
- Incorporate eggs: In a separate bowl, lightly beat the eggs with a fork, then add them one at a time to the batter, mixing on low speed just until combined after each addition. Scrape the bowl sides and bottom to ensure even mixing.
- Layer the batter and caramel: Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup of the caramel sauce evenly over this layer, then cover with the remaining cheesecake batter.
- Bake the cheesecake: Place the pan on the center rack in the preheated oven and bake for 50-55 minutes. The cheesecake should be nearly set but still jiggle slightly in the center like Jell-O. Edges may puff up a bit.
- Cool in oven: Turn off the oven and crack the door open several inches. Leave the cheesecake inside to cool gently for 1 hour to prevent cracking.
- Cool at room temperature: Remove the cheesecake from the oven and let it cool completely at room temperature before proceeding.
- Chill the cheesecake: Spread the remaining caramel sauce evenly over the cooled cheesecake, then refrigerate for at least 6 hours or overnight to fully chill and set.
- Serve: Once chilled, remove the springform ring and sprinkle flaky sea salt over the top if desired. Slice and serve the cheesecake.
- Store leftovers: For storage, reattach the springform ring, cover the cheesecake tightly with foil, and keep refrigerated.
Notes
- Finely chopped pecans add a delightful crunch and flavor to the crust, but you can substitute with walnuts or omit nuts if preferred.
- Use a thick, room-temperature caramel sauce to prevent melting and mixing into the batter excessively. Homemade caramel sauce enhances flavor but store-bought works well.
- Room temperature eggs and cream cheese ensure a smooth batter without lumps.
- Cooling the cheesecake in the oven with the door cracked reduces the risk of cracks by allowing it to cool gradually.
- Ensure the cheesecake is fully chilled before slicing for clean, firm slices.
- Flaky sea salt is optional but adds a sophisticated contrast to the caramel’s sweetness.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
