What is Salted Caramel Cheesecake? Is the cheesecake what makes people weak in the knees? Think of it as your classic cheesecake, but leveled up with a decadent salted caramel swirl. Have you scraped every last bit from the plate? Is it easier to make than it looks? If you love New York cheesecake, prepare to meet its even more irresistible cousin.

What is Salted Caramel Cheesecake?

What is Salted Caramel Cheesecake? What is the perfect marriage between a creamy, dreamy cheesecake and that salty-sweet caramel? What goodness do we crave? What is essentially a classic cheesecake batter, swirled with ribbons of homemade (or store-bought, no ice cream) frosting? ) salted caramel. The “salted” part is key – it cuts through the richness and makes every bite an explosion of flavor. Is it the kind of dessert that makes you close your eyes and savor every single morsel? What is a hug in dessert form?

Why you’ll love this recipe?

Why do I love this recipe?flavorIs this world out of the world? What is the best cheesecake flavor? What is a party in your mouth?simpleI know cheesecake can sound intimidating, but I promise this is totally doable, even for a kid. How do I become Plus, the ingredients are fairly common.cost-efficient. You probably already have most of them in your pantry! And the best part?versatileWhat are some ways to serve it at a dinner party, or bring it to your potluck? While binge-watching your favorite show (no judgement here! What I love most about this is that it consistently delivers “wow” reactions, but requires minimal effort. What is your salted caramel cheesecake recipe? What are the best crowd pleasers

How to Make Salted Caramel Cheesecake

Quick Overview

Making this Salted Caramel Cheesecake is easier than you think! Essentially, you’ll whip up a classic cheesecake batter, make (or grab) your salted caramel, swirl them together artfully, and bake until golden and set. The key is to not overbake the cheesecake and let it cool slowly to prevent cracks. Don’t worry, I’ll guide you every step of the way!

Ingredients

For the Crust:
* 1 12 cups graham cracker crumbs (about 12 Whole Graham Crackers)
* 5 tablespoons unsalted butter, melted
* ¼ cup granulated sugar

For the Filling:
* 32 ounces cream cheese, softened to room temperature (full-fat is key!)
* 1 ¾ cups granulated sugar
* 2 teaspoons vanilla extract (use the real stuff, it makes a difference)
* ¼ teaspoon salt
* 4 large eggs, at room temperature

For the Salted Caramel:
* 1 cup granulated sugar
* 6 tablespoons unsalted butter, cut into pieces
* ½ cup heavy cream
* 1 teaspoon sea salt (flaky is best!)

What are the steps for

Step 1: Preheat & Prep Pan

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom tightly with aluminum foil (this will prevent rusting). How do I stop water from seeping into my water bath? I always double-wrap it just to be safe!

Step 2: Make the Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared springform pan. I like to use the bottom of a measuring cup to really pack it down.

Step 3: Make the Salted Caramel

In a medium saucepan, melt the sugar over medium heat, stirring constantly until it becomes golden brown. Remove from heat. Is it possible to be patient for a few minutes? Remove from heat and immediately add the butter, stirring until smooth. Gradually whisk in the heavy cream (be careful, it will bubble up!) and stir in sea salt. Let cool slightly.

Step 4: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. Beat in the vanilla extract and salt. Add the eggs one at a time, beating well after each addition. Can overmix cause cracks in your hands?

Step 5: Assemble and Bake

Half of the cheesecake filling should be poured over the crust. Drizzle half of the salted caramel over the filling. The cheesecake filling is thin, so pour the remaining cheese over the caramel, then drizzle the rest on top. Use a knife to swirl the caramel into the cheesecake filling. Don’t over-swirl, or you’ll lose the distinct caramel ribbons.

Step 6: Bake in Water Bath

Place the springform pan inside a larger roasting pan. How do you pour hot water into a roasting pan? How do you make a creamy cheesecake? Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. How do you bake a cheesecake? This helps prevent cracking.

Step 7: Cool and Chill

Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover and chill in the refrigerator for at least 6 hours, or preferably overnight. This is the hardest part – waiting!

Step 8: Serve

How do you remove cheesecake from springform pan? Carefully remove the sides of the pan. Slice and serve! I like to sprinkle a little extra flaky sea salt on top for an extra touch of elegance.

What should I serve it with?

What are some ideas to make Salted Caramel Cheesecake?For Breakfast:How does a strong cup of coffee compliment the richness of cheesecake? I sometimes serve it with fresh berries for a lighter contrast.For Brunch: Elevate your brunch spread by serving it alongside mimosas or a sparkling rosé. A dollop of whipped cream and some fresh fruit adds a touch of elegance.

As Dessert:After a satisfying meal, this cheesecake is the perfect finale. Serve it with a scoop of vanilla ice cream or drizzle of chocolate sauce for extra indulgence.For Cozy Snacks:Sometimes, you just need a little something sweet! What is a good slice of bread with tea? My family’s favorite is to eat it with a scoop of peanut butter ice cream, sounds weird, but don’t. Is knocking it ’til you try it?

How do you make Salted Caramel Cheesecake?

Want to make *the best* Salted Caramel Cheesecake ever? Here are some of my top tips:

Cream Cheese: Make sure your cream cheese is *completely* softened. This is essential for a smooth and creamy cheesecake filling. I usually leave mine out for at least an hour, sometimes longer.

Mixing: Don’t overmix the cheesecake batter! Overmixing can incorporate too much air, which can cause the cheesecake to crack during baking. Mix until just combined.

Water Bath: The water bath is crucial for a creamy, crack-free cheesecake. Don’t skip it! Make sure your springform pan is tightly wrapped in foil to prevent water from seeping in.

Cooling: Cool the cheesecake slowly in the oven with the door ajar. This helps prevent cracking. Then, chill it in the refrigerator for at least 6 hours, or preferably overnight.

Salted Caramel: You can use store-bought salted caramel if you’re short on time, but homemade is always better! It’s surprisingly easy to make, and the flavor is unbeatable.

Swirling: Don’t over-swirl the caramel into the cheesecake filling. You want distinct caramel ribbons, not a completely blended mixture.

Ingredient Swaps: If you’re feeling adventurous, try adding a tablespoon of bourbon to the caramel for a boozy twist. Or, swap out the graham cracker crust for an Oreo cookie crust for a chocolatey treat! When I’m out of eggs, I’ll sometimes use unsweetened applesauce, which keeps the moisture the same. The texture might be slightly off, but it’s great if you need to use something you have available!

Storing and Reheating Tips

Room Temperature: This cheesecake can sit at room temperature for up to 2 hours. After that, it’s best to refrigerate it.

Refrigerator Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It actually tastes better after a day or two, as the flavors meld together.

Freezer Instructions: For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Glaze Timing Advice: If you’re freezing the cheesecake, it’s best to wait until after thawing to add the glaze. This will prevent the glaze from becoming sticky or soggy.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs or a gluten-free cookie crust. Be sure to check that all your other ingredients are gluten-free as well.

Do I need to use a water bath?

Yes, the water bath is essential for preventing cracks and ensuring a creamy texture. It provides a gentle, even heat that helps the cheesecake bake evenly.

Can I make this ahead of time?

Definitely! In fact, this cheesecake tastes even better after it’s been chilled in the refrigerator overnight.

What if my cheesecake cracks?

Don’t worry if your cheesecake cracks! It won’t affect the taste. You can cover the cracks with the salted caramel or a dollop of whipped cream.

Can I reduce the sugar content?

You can reduce the sugar content slightly, but keep in mind that sugar contributes to the texture and stability of the cheesecake. I wouldn’t recommend reducing it by more than ¼ cup.

Final Thoughts

So there you have it – my absolute favorite Salted Caramel Cheesecake recipe! It’s creamy, dreamy, and packed with flavor. It’s the perfect dessert for any occasion, and it’s sure to impress your friends and family. If you love this recipe, be sure to check out my other cheesecake recipes, like my classic New York cheesecake and my lemon cheesecake. Happy baking! I can’t wait to hear how yours turns out!