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Impossibly Creamy Salted Caramel Cheesecake Recipe

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3.8 from 15 reviews

  • Author: Sara
  • Total Time: 6 hours 20 minutes
  • Yield: 6 servings

Description

This Impossibly Creamy Salted Caramel Cheesecake features a luscious, velvety cream cheese filling swirled with rich homemade salted caramel on a crisp graham cracker crust. The perfect balance of sweet, salty, and creamy, this cheesecake requires patience to create its signature smooth texture and deep caramel flavor. Ideal for special occasions or an indulgent dessert treat.

Ingredients

Salted Caramel

  • 1 cup (200g) granulated sugar
  • 6 Tbsp (84g) unsalted butter, room temperature, cut into cubes
  • ½ cup (118ml) heavy whipping cream, room temperature or slightly warmed
  • 1 tsp flaky sea salt

Crust

  • 1½ cups (180g) graham cracker crumbs (about 12 graham crackers)
  • 3 Tbsp (42g) unsalted butter, melted
  • 2 Tbsp (24g) granulated sugar
  • Pinch of kosher salt

Cheesecake Filling

  • 2 8oz (454g) packages cream cheese, softened
  • ⅔ cup (130g) granulated sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs (about 100g), lightly beaten
  • ¼ cup (80g) salted caramel (from above)

To Serve

  • Whipped cream (optional)

Instructions

  1. Measure Ingredients: Gather and measure out all ingredients beforehand, making sure the butter and cream are at room temperature to avoid issues when making the caramel and cheesecake batter.
  2. Melt Sugar: Place 1 cup granulated sugar in a heavy-bottomed saucepan over medium heat. Stir continuously with a heatproof spatula or wooden spoon as the sugar melts into a deep amber liquid, which takes about 5-7 minutes. Be patient as it clumps before liquefying.
  3. Add Butter: Once sugar is fully melted and amber-colored, whisk in 6 Tbsp room-temperature butter. It will bubble vigorously; continue whisking until the mixture is smooth. If clumping occurs, remove from heat and whisk until smooth before returning it to heat.
  4. Add Cream: Slowly pour in ½ cup room-temperature or warmed heavy cream while whisking constantly. The caramel will bubble up; keep whisking until smooth.
  5. Season with Salt: Remove the caramel from heat and whisk in 1 tsp flaky sea salt.
  6. Cool Caramel: Let the caramel cool in the pan for at least 20 minutes until thickened, then transfer to a jar. It can be made days in advance.
  7. Prepare Crust: Preheat oven to 325°F (163°C). Wrap the bottom and sides of a 7-inch springform pan tightly with heavy-duty aluminum foil, then grease the inside. Combine graham cracker crumbs, melted butter, sugar, and kosher salt in a bowl and mix well. Press the mixture evenly on the bottom and slightly up the sides of the pan. Bake for 10 minutes until golden brown, then let cool.
  8. Make Filling: Beat cream cheese, sugar, and vanilla extract in a stand mixer until smooth and creamy, about 2 minutes. Scrape sides, add eggs, and beat on medium-low until fully combined and fluffy.
  9. Assemble Cheesecake: Pour filling over cooled crust. Pour ¼ cup salted caramel on top and gently swirl it into the batter using a knife.
  10. Bake Cheesecake: Place the springform pan inside a larger baking pan and fill the outer pan with about 1 inch of hot water to create a water bath. Bake for 45-50 minutes until edges are golden brown and pulling away, and the center is slightly jiggly.
  11. Cool in Oven: Turn off the oven, crack the door slightly, and let cheesecake cool inside for 1 hour.
  12. Chill and Serve: Remove cheesecake from oven and let cool to room temperature on counter. Refrigerate for at least 4 hours or overnight before serving. Garnish with whipped cream if desired.

Notes

  • Use heavy-duty foil to prevent water from leaking into the springform pan during the water bath.
  • Make sure the butter and cream are at room temperature for smooth caramel without seizing.
  • The cheesecake middle will be slightly jiggly after baking; it firms up during chilling.
  • Salted caramel can be made in advance and stored in the refrigerator for easier assembly.
  • For best results, use a stand mixer to ensure a smooth and fluffy cheesecake batter.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/impossibly-creamy-salted-caramel-cheesecake-recipe/