Decadent Salted Caramel Cheesecake made with a buttery graham cracker crust, creamy baked cheesecake filling, and homemade salted caramel sauce. This sweet-and-salty dessert is perfect for holidays, dinner parties, and celebrations.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 35 minsCook Time 1 hr 10 minsTotal Time 1 hr 45 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Salted Caramel Sauce
1 cup granulated sugar
6 tbsp unsalted butter, room temperature
½ cup heavy cream, warmed
1 tsp flaky sea salt (plus more for topping)
Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan into a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack the door open, and let cheesecake cool inside oven for 1 hour .
Remove, cool to room temperature, then refrigerate at least 4 hours or overnight.
Make the Salted Caramel Sauce
6
Heat sugar in a saucepan over medium heat, stirring until melted and amber in color.
Add butter carefully and stir until melted.
Slowly pour in warm cream (it will bubble), stirring until smooth.
Remove from heat and stir in sea salt. Cool slightly.
Assemble & Serve
Pairing Suggestions
8 Toppings
Extra caramel drizzle
Whipped cream
Chopped toasted pecans
Beverages
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Salted Caramel Sauce
1 cup granulated sugar
6 tbsp unsalted butter, room temperature
½ cup heavy cream, warmed
1 tsp flaky sea salt (plus more for topping)
Directions Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan into a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack the door open, and let cheesecake cool inside oven for 1 hour .
Remove, cool to room temperature, then refrigerate at least 4 hours or overnight.
Make the Salted Caramel Sauce
6
Heat sugar in a saucepan over medium heat, stirring until melted and amber in color.
Add butter carefully and stir until melted.
Slowly pour in warm cream (it will bubble), stirring until smooth.
Remove from heat and stir in sea salt. Cool slightly.
Assemble & Serve
Pairing Suggestions
8 Toppings
Extra caramel drizzle
Whipped cream
Chopped toasted pecans
Beverages
Salted Caramel Cheesecake
