This indulgent salted caramel cheesecake is rich, velvety smooth, and topped with a layer of homemade caramel sauce and flaky sea salt.
Featuring a buttery graham cracker crust, an ultra-creamy cream cheese filling infused with salted caramel, and a decadent caramel drizzle on top, this cheesecake hits the ultimate balance of sweet and salty flavors.
It is rich, deeply satisfying, and always the first dessert to disappear when you bring it out for family or friends.
For more delicious cheesecake recipes, check out my lemon meringue cheesecake, creamy vanilla cheesecake, and creme brulee cheesecake.
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Why this recipe works
- Caramel Inside and Out: There is caramel directly in the batter and more on top, so every bite has that deep, buttery flavor.
- Naturally Velvety: It has that rich, dense bakery texture without feeling heavy, perfectly balanced by the sticky, gooey caramel finish.
- No-Fuss Mixing: You don't need a complicated setup or multiple bowls! The batter comes together smoothly and easily in just one bowl.
- No Water Bath Needed: By baking it low and slow, we skip the stressful, messy water bath entirely while keeping the top completely crack-free.
Ingredients
Before you begin, measure and prepare your ingredients so the process goes smoothly. Full measurements are listed on the recipe card at the bottom of this post.
For the Crust
Graham Crackers: You will need about 2 ½ cups of fine crumbs. (If graham crackers aren’t available, tea biscuits, vanilla wafers, or digestive biscuits make fantastic alternatives).
Granulated Sugar: Adds a touch of sweetness to balance the crust.
Melted Butter: Binds the crumbs together. Melt in short 30-second microwave pulses or on the stovetop.
For the Filling
Cream Cheese: The base of the recipe. Use full-fat cream cheese blocks at room temperature to prevent cracks and ensure stability.
Granulated Sugar: Sweetens the filling perfectly without overpowering it.
Eggs: Four large eggs at room temperature provide structure and a classic velvety texture.
Cornstarch: Acts as a stabilizer to prevent cracks (all-purpose flour works as a substitute).
Vanilla Extract & Spices: Vanilla extract adds depth, while a pinch of ground cinnamon and nutmeg complements the warm caramel notes.
Sour Cream: Full-fat sour cream lightens the batter slightly and adds a subtle, luxurious tang.
For the Caramel Sauce & Topping
Granulated Sugar & Water: The base for the wet caramel method.
Corn Syrup: Also known as glucose syrup, prevents crystallization and guarantees a smooth texture.
Unsalted Butter & Heavy Cream: Both must be at room temperature to blend smoothly without seizing or splattering.
Flaky Sea Salt: Essential for finishing the top of the cheesecake to create that signature salted caramel flavor.
Instructions
Make the Caramel Sauce: Prepare the homemade salted caramel sauce following your preferred recipe, and let it cool to room temperature.
Prep the Pan: Preheat your oven to 180°C (350°F) and line the bottom of a 9-inch springform pan with parchment paper.
Make the Crust: Pulse the graham crackers in a food processor until fine crumbs form. Transfer to a bowl, mix with granulated sugar and melted butter until evenly moistened.
Then, press firmly and evenly into the bottom of the prepared springform pan.
Bake the Crust: Bake at 180°C (350°F) for 7–8 minutes, then remove and let cool completely to room temperature. Lower the oven temperature to 140°C (280°F).
Mix the Filling: In a large mixing bowl, beat the room-temperature cream cheese, granulated sugar, cinnamon, nutmeg, and vanilla extract with an electric hand mixer until completely smooth and creamy.
Add Dairy and Caramel: Mix in the sour cream and a portion of the caramel sauce until well combined.
Incorporate Eggs and Starch: Whisk the eggs in a separate bowl, add them to the batter, and mix just until incorporated. Sift in the cornstarch and mix until smooth, with no lumps.
Bake: Pour the batter over the cooled crust and gently tap the pan on the counter to release any trapped air bubbles. Bake at 140°C (280°F) for about 1 hour, or until the edges are set but the center still has a slight jiggle.
Cool Gradually: Turn off the oven, open the door halfway, and let the cheesecake cool inside the oven for 1–2 hours.
Chill: Wrap the cheesecake tightly in plastic wrap and chill in the refrigerator for at least 5 hours (overnight is best) to let it set completely.
Top and Serve: Spread an even layer of caramel sauce over the chilled cheesecake, top with flaky sea salt, slice, and serve!
Expert Tips
- Use Room Temperature Ingredients: Ensure your cream cheese, eggs, sour cream, and butter are fully at room temperature to achieve a completely smooth, lump-free batter.
- Do Not Overbeat: Add eggs one at a time and mix on low speed to avoid incorporating excess air, which can cause the cheesecake to rise and crack.
- Scrape the Bowl Frequently: Ensure all the cream cheese is fully incorporated by scraping down the sides and bottom of the bowl throughout mixing.
- Resist Opening the Oven Door: Sudden temperature drops while baking can cause the cheesecake to sink or crack.
- Chill Thoroughly: Let the cheesecake chill for at least 5 hours so it firms up into the perfect sliceable texture.
Troubleshooting
- Why did my cheesecake crack? Caused by cold ingredients, overbeating air into the batter, or cooling too rapidly. Use room-temperature ingredients, mix on low speed, and let the cake cool gradually inside the turned-off oven.
- How do I cleanly release the cheesecake from the pan? Run a thin knife or spatula around the inner edge of the springform pan to loosen the edges before unlatching the ring.
- Why is my cheesecake runny in the middle? It hasn't set fully. Ensure it chills in the refrigerator for at least 5 hours (overnight is best) before slicing.
Frequently Asked Questions
Yes! To save time, you can substitute homemade caramel with your favorite high-quality store-bought caramel sauce.
Use a flaky sea salt, such as Maldon. It provides a crisp crunch and a clean burst of saltiness that balances the rich sweetness of the caramel without dissolving instantly.
Sifting ensures there are no dry starch lumps trapped in the batter, which keeps the cheesecake texture completely velvety and smooth.
Storing
Store the cheesecake covered tightly with plastic wrap in the refrigerator for up to 4 days.
Freezing
Whole Cheesecake: Wrap the chilled, un-topped cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before topping and serving.
Individual Slices: Slice the chilled, un-topped cheesecake and flash-freeze on a parchment-lined tray for 1 hour. Wrap each slice in plastic wrap, store in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator.
Make It Ahead Of Time
This cheesecake is ideal for making in advance because it needs time to chill and set properly. You can bake and refrigerate the un-topped cheesecake up to 2 days ahead of time.
Keep it tightly wrapped in plastic wrap in the fridge, and add the fresh caramel sauce and flaky salt just before serving.
Substitutions
Gluten-Free: Swap graham crackers for gluten-free graham crackers or gluten-free digestive biscuits.
Alternative Cookies: Use tea biscuits, vanilla wafers, or digestive biscuits if graham crackers are unavailable.
Variations
Pecan Crust: Replace ⅓ cup of the graham cracker crumbs with finely chopped roasted pecans.
Biscoff Crust: Substitute Biscoff cookie crumbs for the graham crackers and omit the added sugar.
Dulce de Leche: Use dulce de leche in place of the caramel sauce for the filling and topping.
Serving tips
- Whipped cream - Top every slice of cheesecake with a dollop of freshly made whipped cream.
- Vanilla ice cream - This cake pairs wonderfully with a cold scoop of vanilla ice cream.
- Flaky salt - Add extra flaky sea salt on top of the caramel layer for a more pronounced sweet-and-salty balance.
Equipment
- 9-inch springform pan
- Food processor
- Electric hand mixer or stand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Offset spatula
- Parchment paper
- Fine-mesh sieve
More caramel desserts
Chocolate Caramel Cake- A rich, one-bowl chocolate cake filled with caramel sauce and finished with chocolate caramel frosting.
Caramel Pecan Cheesecake- A spiced cinnamon crust, creamy cinnamon cheesecake filling, and a rich caramel pecan topping.
Mini Cheesecake Bites- Bite-sized cheesecakes with an Oreo crust, smooth cheesecake filling, caramel sauce, and whipped cream.
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📖 Recipe
Creamy Salted Caramel Cheesecake
Ingredients
Salted Caramel Sauce
- 1 cup Granulated sugar
- ¼ cup Water plus 2 tbsp
- 1 tablespoon Corn syrup
- ⅔ cup Heavy cream
- 2 ½ tablespoon Butter unsalted
- ½ teaspoon Vanilla extract
- ½ teaspoon Salt
Crust
- 2 cups Graham crackers crumbs
- ½ cup Butter melted, unsalted
- 1 tablespoon Granulated sugar
Filling
- 24 oz Cream cheese room temp
- 2 teaspoon Vanilla extract
- 1 cup Granulated sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ cup Sour cream
- ⅓ cup Caramel sauce room temp
- 4 Eggs
- 2 tablespoon Cornstarch
Assembly
- ⅓ cup Caramel sauce room temp
- ½ teaspoon Flakey salt add as much as you like
Instructions
- Make the Caramel Sauce: Prepare the homemade salted caramel sauce following your preferred recipe, and let it cool to room temperature.
- Prep the Pan: Preheat your oven to 180°C (350°F) and line the bottom of a 9-inch springform pan with parchment paper.
- Make the Crust: Pulse the graham crackers in a food processor until fine crumbs form. Transfer to a bowl, mix with granulated sugar and melted butter until evenly moistened. Then, press firmly and evenly into the bottom of the prepared springform pan.
- Bake the Crust: Bake at 180°C (350°F) for 7–8 minutes, then remove and let cool completely to room temperature. Lower the oven temperature to 140°C (280°F).
- Mix the Filling: In a large mixing bowl, beat the room-temperature cream cheese, granulated sugar, cinnamon, nutmeg, and vanilla extract with an electric hand mixer until completely smooth and creamy.
- Add Dairy and Caramel: Mix in the sour cream and a portion of the caramel sauce until well combined.
- Incorporate Eggs and Starch: Whisk the eggs in a separate bowl, add them to the batter, and mix just until incorporated. Sift in the cornstarch and mix until smooth, with no lumps.
- Bake: Pour the batter over the cooled crust and gently tap the pan on the counter to release any trapped air bubbles. Bake at 140°C (280°F) for about 1 hour, or until the edges are set but the center still has a slight jiggle.
- Cool Gradually: Turn off the oven, open the door halfway, and let the cheesecake cool inside the oven for 1–2 hours.
- Chill: Wrap the cheesecake tightly in plastic wrap and chill in the refrigerator for at least 5 hours (overnight is best) to let it set completely.
- Top and Serve: Spread an even layer of caramel sauce over the chilled cheesecake, top with flaky sea salt, slice, and serve!
Notes
- Room Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are completely at room temperature before mixing. Cold ingredients trap air and create lumps or cracks.
- Gradual Cooling: Do not skip the oven-cooling step. Letting the cake cool slowly inside the turned-off oven prevents sudden temperature drops that lead to cracks.
- Chill Time: This cheesecake requires at least 5 hours of refrigeration (overnight is best) to achieve its firm, velvety-smooth sliceable texture.
- Caramel Temperature: Ensure your caramel sauce is at room temperature before pouring it onto the chilled cheesecake so it doesn't melt the surface.
- Storage: Store covered tightly in the refrigerator for up to 4 days. To freeze, wrap the un-topped cheesecake tightly in plastic wrap and foil for up to 3 months (or freeze individual slices for up to 2 months) and thaw overnight in the fridge before adding the caramel topping.
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