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A slice of creamy Salted Caramel Cheesecake with graham cracker crust, topped with caramel drizzle and sea salt.
Maryam

Salted Caramel Cheesecake

Ultra-creamy cheesecake swirled with homemade salted caramel, set on a buttery graham crust for a dessert that tastes like it came from a bakery.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 10 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs about 12 full crackers
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
For the Salted Caramel
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cubed, room temperature
  • 0.5 cup heavy cream room temperature
  • 1 tsp flaky sea salt plus more for topping
For the Cheesecake Filling
  • 32 oz cream cheese four 8-oz blocks, full-fat, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream full-fat, room temperature
  • 4 large eggs room temperature
  • 2 tsp vanilla extract

Equipment

  • 9-inch springform pan
  • Large roasting pan (for water bath)
  • Medium heavy-bottomed saucepan

Method
 

Prepare the Crust
  1. Heat oven to 325F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Stir graham crumbs, melted butter, and sugar until evenly moistened. Press firmly into the bottom and 1 inch up the sides of the pan. Bake until set and fragrant, 10 minutes. Set aside to cool. Reduce oven to 300F.
Make the Salted Caramel
  1. In a medium heavy-bottomed saucepan, spread sugar in an even layer. Cook over medium heat without stirring until the edges begin to melt and turn amber, about 4 minutes. Gently swirl the pan until all sugar dissolves and turns deep amber, 2 to 3 minutes more. Immediately remove from heat and whisk in butter until melted and smooth. Slowly drizzle in cream while whisking constantly - it will bubble vigorously. Whisk in salt. Transfer 1/2 cup caramel to a small bowl to cool slightly; reserve remaining caramel for serving.
Make the Filling and Bake
  1. Beat cream cheese on medium-low speed until completely smooth, scraping bowl twice, about 3 minutes. Add sugar and beat until fluffy and no lumps remain, 2 minutes. Beat in sour cream, then eggs one at a time, beating just until combined after each. Fold in vanilla. Do not overmix - too much air causes cracks.
  2. Pour half the filling into the cooled crust. Drizzle 3 tablespoons of the reserved caramel over the surface. Pour remaining filling on top. Drizzle another 3 tablespoons caramel in thin lines across the surface. Use a toothpick or skewer to drag through the lines, creating a swirl pattern.
  3. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake at 300F until the edges are set but the center still jiggles slightly when nudged, 55 to 65 minutes. Turn off oven, crack the door open with a wooden spoon, and let cool inside for 1 hour.
  4. Remove from water bath, discard foil, and cool to room temperature on a wire rack. Cover and refrigerate at least 8 hours or overnight. Run a thin knife around the edge before releasing the springform. Serve with remaining warmed caramel and a sprinkle of flaky salt.

Notes

Room temperature ingredients are non-negotiable for smooth filling - cold cream cheese will never fully smooth out. The water bath seems fussy but prevents the dry, cracked top that ruins presentation. Make this up to 3 days ahead; the flavor actually improves as it rests. For clean slices, dip your knife in hot water and wipe dry between cuts.