Baked Salted Caramel Cheesecake
This baked salted caramel cheesecake is the best cheesecake recipe for caramel lovers! It has a buttery graham cracker crust and a creamy cheesecake filling with homemade salted caramel sauce swirled in the batter and drizzled on top with plenty of flaky sea salt.
Equipment
- 1 Electric hand mixer or stand mixer with paddle attachment
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Ingredients
Salted Caramel Sauce
- 200 grams granulated sugar
- 84 grams unsalted butter room temperature, cubed
- 120 grams heavy cream room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Graham Cracker Crust
- 200 grams graham cracker crumbs about 2 sleeves graham crackers
- 70 grams brown sugar light or dark
- 10 tablespoon unsalted butter melted
- ¼ teaspoon salt
Cheesecake Filling
- 680 grams full fat cream cheese room temperature
- 140 grams light brown sugar
- 80 grams sour cream room temperature
- 80 grams heavy cream room temperature
- 80 grams salted caramel sauce
- 2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 3 large eggs room temperature
Instructions
Salted Caramel Sauce
- First, add granulated sugar to a clean saucepan. Cook over medium heat on the stovetop, stirring slowly with a wooden spoon or rubber spatula. Don't let the sugar hit the sides of the pot.200 grams granulated sugar
- The sugar will clump and turn golden. After a few minutes, it will start to melt and dissolve. Keep stirring until it's liquid and an amber color.
- Immediately take off the heat and whisk in the butter. It will bubble viciously. Whisk until the butter is mostly mixed in.84 grams unsalted butter
- Whisk in the heavy cream. Once fully combined, stir in the vanilla and salt.120 grams heavy cream, 1 teaspoon vanilla extract, 1 teaspoon salt
- Pour the hot salted caramel into a glass jar. Let it cool for 30 minutes at room temperature and then chill in the refrigerator while you make the cheesecake.
Graham Cracker Crust
- Preheat the oven to 350°F/180°C and line a 9-inch springform pan with parchment paper. Set aside. Pulse the graham crackers to a fine crumb in a food processor. Then stir the graham cracker crumbs, brown sugar, and salt together in a large mixing bowl. Mix in melted butter.200 grams graham cracker crumbs, 70 grams brown sugar, 10 tablespoon unsalted butter, ¼ teaspoon salt
- Press the graham cracker mixture into the bottom and up the sides of the prepared springform pan. Bake for 10 minutes.
- Take the crust out of the oven and place on a wire rack to cool. Reduce the temperature to 325°F/165°C. Fill a roasting pan with hot water and place on the bottom oven rack. This is the water bath.
Cheesecake Filling
- Beat softened cream cheese and brown sugar together in a large mixing bowl with a hand mixer or stand mixer until smooth and creamy.680 grams full fat cream cheese, 140 grams light brown sugar
- Scrape the sides of the bowl and beat in the sour cream, heavy cream, ¼ cup of our salted caramel, vanilla extract, cornstarch, and salt on medium-low speed until smooth.80 grams sour cream, 80 grams heavy cream, 80 grams salted caramel sauce, 2 teaspoon vanilla extract, 1 tablespoon cornstarch
- Mix in the eggs one at a time on low, stopping to scrape down the sides of the bowl after eggs 2 and 3.
- Gently fold the batter with a rubber spatula to pop air bubbles, then pour on top of the crust. Lightly bang against the counter a few times to pop any air bubbles.
- Place the cheesecake on the rack directly above the water bath. Bake for 70-80 minutes or until the edges are set and the center is puffy. It should have a tight jiggle when you lightly shake the pan.
- Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour.
- Take the cheesecake out of the oven and carefully run a butter knife around the edge of the cheesecake to make sure it doesn’t stick to the sides of the springform pan. Cool cheesecake for 1 hour on top of the oven.
- Pour the remaining caramel sauce on top of the cheesecake, then cover with plastic wrap and chill in the refrigerator for at least 6 hours or overnight.
- The next day, release the sides of the springform pan and use a thin metal spatula to transfer the cheesecake to a cake stand. Sprinkle with flaky salt, slice, and enjoy!
Video
Notes
Use room temperature dairy ingredients to create a smooth batter. There should be no chunks.
Don’t skip the water bath! It creates a moist, steamy environment, which makes the cheesecake have a more tender texture and keeps it from drying out and cracking.
Storage: Store in a large airtight container in the fridge up to 5 days. Leftover caramel sauce can be stored in an airtight container or jar in the refrigerator up to 2 weeks. Microwave the amount you need for 10 seconds to return to a pourable consistency.
Freezing: Make sure the cheesecake is chilled, then wrap the whole thing or slices in plastic wrap, transfer to an airtight container, and freeze up to 30 days. Let thaw in the fridge overnight before eating.
Nutrition
Serving: 1sliceCalories: 638.9kcalCarbohydrates: 55gProtein: 6.9gFat: 44.7gSaturated Fat: 26.1gPolyunsaturated Fat: 2gMonounsaturated Fat: 11.8gTrans Fat: 0.6gCholesterol: 161.1mgSodium: 582.2mgPotassium: 177.7mgFiber: 0.6gSugar: 44.3gVitamin A: 1579.4IUVitamin C: 0.2mgCalcium: 114.7mgIron: 1.1mg
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