Dessert

Salted Caramel Cheesecake Recipe

ByNaomi Fletcher March 12, 2026March 12, 2026

Introduction

This salted caramel cheesecake combines a buttery graham cracker crust with a smooth, creamy filling and a luscious homemade salted caramel topping. It’s the perfect dessert for special occasions or whenever you want to impress your guests with rich, indulgent flavors.

A round cheesecake sits on a white plate, showing three visible layers: a dark brown base made of a crumbly cookie crust, a thick middle layer of smooth, creamy white cheesecake, and a glossy caramel topping that drips down the sides in thick streams. The caramel has a shiny texture with fine lines running across the top. The background is a white marbled surface with soft natural light coming from the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g graham crackers or digestive biscuits (crushed)
100 g melted butter
2 tbsp sugar
600 g cream cheese (softened)
¾ cup sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
1 tbsp cornstarch
1 cup granulated sugar
6 tbsp butter
½ cup heavy cream
1 tsp sea salt

Instructions

Step 1: Preheat the oven to 170°C (340°F). In a bowl, combine the crushed graham crackers, 2 tablespoons sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
Step 2: In a large bowl, beat the softened cream cheese with ¾ cup sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition to avoid overbeating.
Step 3: Mix in the sour cream, vanilla extract, and cornstarch until everything is fully combined and smooth.
Step 4: Pour the cheesecake filling over the cooled crust. Bake for 45 to 55 minutes, until the center is slightly jiggly but not wet.
Step 5: Turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually. Once cooled, refrigerate for at least 4 hours or overnight to set completely.
Step 6: To make the salted caramel, melt 1 cup of granulated sugar in a saucepan over medium heat until it turns a deep amber color. Add 6 tablespoons butter and stir until melted. Slowly pour in ½ cup heavy cream while stirring continuously until smooth. Remove from heat and stir in 1 teaspoon sea salt. Let the caramel cool slightly.
Step 7: Once the cheesecake is chilled, spread the salted caramel evenly over the top.
Step 8: Slice the cheesecake and serve to enjoy the rich, balanced flavors of creamy cheesecake and salted caramel.

Tips & Variations

For a nutty twist, add ½ cup finely chopped toasted pecans to the crust mixture before baking.
Use full-fat cream cheese for the creamiest texture and best flavor.
If you prefer a less sweet caramel, reduce the granulated sugar to ¾ cup when making the topping.
Make sure the cream cheese is at room temperature to avoid lumps in the filling.
Wrap leftover cheesecake tightly in plastic wrap to prevent it from drying out.

Storage

Store the cheesecake in the refrigerator, covered, for up to 4 days. Keep the salted caramel topping fresh by adding it right before serving if possible. To reheat slices, warm briefly at room temperature or in a low oven, but refrigeration is generally best to maintain texture and flavor.

How to Serve

A round cheesecake with three clear layers sits on a white plate. The bottom layer is dark brown and looks like a cookie crust. The middle layer is thick and creamy white, smooth and solid. The top layer is a shiny, light brown caramel glaze that covers the cheesecake and drips down the sides in thin streams. The background is a white marbled surface, and the photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular baking pan instead of a springform pan?

A springform pan is recommended because it allows easy release of the cheesecake without damaging its shape. If using a regular pan, consider lining it with parchment paper to make removal easier.

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and bake the cheesecake at a low temperature. Cooling the cheesecake gradually by leaving it in the turned-off oven with the door slightly open also helps prevent cracks.