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Salted Caramel Cheesecake Recipe with Smooth, Silky Filling

Rich and creamy salted caramel cheesecake topped with homemade caramel sauce and a sprinkle of sea salt.

salted caramel cheesecake on a springform pan

I rely on this cheesecake base every time I bake — it’s reliable, creamy, and keeps the sweetness balanced so the salted caramel can shine. For this recipe I prefer a simple crust that doesn’t compete with the filling.

If you prefer, serve the cheesecake plain with a side of caramel sauce instead of topping it — omit or reduce the salt if you prefer less salty-sweet contrast. This dependable recipe is a favorite for holidays and is easy enough to make year-round. Use good-quality cream cheese for the best texture and flavor; original cream cheese works well, but use your preferred brand.

Ingredients You’ll Need for Salted Caramel Cheesecake

  • Cream cheese (softened)
  • Sugar
  • Sour cream
  • Eggs
  • Vanilla extract
  • Salted butter (for caramel)
  • Unsalted melted butter (for crust)
  • Heavy cream (for caramel)
  • Salt (for caramel and garnish)
  • Graham crackers (crumbs for crust)

Tips for the Best Salted Caramel Cheesecake

  • Use softened cream cheese and room-temperature eggs to avoid lumps and to mix quickly without overworking the batter.
  • Mix just until combined — overmixing incorporates too much air and can cause cracking.
  • When the cheesecake emerges from the oven, run a knife around the edge to prevent it from sticking to the pan as it cools.
  • Don’t overbake. After baking, turn the oven off and let the cheesecake sit in the oven for 30 minutes. Then open the oven door slightly and allow another 10 minutes. Cool at room temperature for about an hour, then refrigerate at least 4 hours (better overnight) to set.

Plain cheesecake in a springform pan

Do you need to refrigerate this cheesecake?

Yes. Because the recipe contains eggs and dairy like sour cream and cream cheese, store the cheesecake refrigerated. Chill at least four hours before serving; overnight is best for clean slices.

caramel sauce and heavy cream in a sauce pan with a wooden spoon

Do I have to make the salted caramel from scratch?

No — store-bought caramel will work in a pinch. However, homemade caramel gives a fresher, deeper flavor and lets you control the salt level for the ideal balance.

plain cheesecake with caramel drizzle

Tip

Make sure the cheesecake has fully chilled and is completely cool before pouring the caramel on top so the sauce stays glossy and doesn’t sink into the filling.

a slice of salted caramel cheesecake on a white plate

lightly salt it to bring out the sweetness

Other cheesecake ideas

  • Funfetti Cheesecake
  • Fruity Pebble Cheesecake
  • Pumpkin Cognac Cheesecake
  • Japanese Cotton Cheesecake
  • Nutella Cheesecake

Salted Caramel Cheesecake

This salted caramel cheesecake is creamy, smooth, and absolutely delicious — a must-try for caramel lovers.

Prep: 10 mins | Cook: 1 hr 25 mins | Refrigerate: 4 hrs | Total: 1 hr 35 mins | Servings: 10

Ingredients

  • Crust:
    • 1 cup crushed graham crackers
    • 6 tbsp unsalted melted butter
  • Filling:
    • 24 ounces softened cream cheese
    • 1 cup sugar
    • 1 cup sour cream
    • 3 eggs
    • 1 tsp vanilla extract
  • Salted caramel:
    • 1 cup sugar
    • 4 tbsp salted butter
    • 3/4 cup heavy cream
    • 1/2 tsp salt, or to taste

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Wrap an 8-inch springform pan in aluminum foil and set aside.
  3. Mix melted butter with graham cracker crumbs and press into the bottom of the prepared pan; set aside.
  4. Beat softened cream cheese until smooth.
  5. Add sugar, sour cream, and vanilla and mix until combined.
  6. Add eggs one at a time, mixing until incorporated. Do not overmix.
  7. Pour the filling over the crust and smooth the top.
  8. Place the springform pan in a larger baking dish. Pour in boiling water to reach about 1 inch up the side of the springform to create a water bath.
  9. Bake in the water bath for 10 minutes at 325°F, then reduce oven temperature to 300°F (150°C) and bake for an additional 1 hour 15 minutes.
  10. Turn off the oven and let the cheesecake remain inside for 30 minutes.
  11. Open the oven door slightly and let it sit for another 10 minutes.
  12. Carefully remove the cheesecake from the water bath and run a knife around the edge to prevent sticking.
  13. Cool at room temperature for about 1 hour, then refrigerate for a minimum of 4 hours (overnight preferred).
  14. To make the caramel: in a saucepan over medium heat, cook 1 cup sugar until it melts and turns a deep copper color, watching closely to avoid burning.
  15. Once caramelized, add the salted butter and whisk until melted.
  16. Slowly stir in the heavy cream until smooth, cook for an additional minute, then remove from heat and stir in the salt. Transfer to a heatproof container to cool.
  17. When the cheesecake is fully chilled, pour the cooled caramel over the top and sprinkle with coarse salt to taste.
  18. Serve cold and enjoy.

Nutrition (approx.)

Calories: 653 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 48 g | Sugar: 44 g

Nutrition information is an estimate and should be used as a guide only.