Best Salted Caramel Cheesecake

This Salted Caramel Cheesecake is the best you’ll ever have! The caramel sauce is my favorite and it isn’t simply drizzled on top, but it’s actually layered inside the cheesecake as well! It’s smooth, creamy and delicious! Caramel cheesecake heaven!

Looking for more cheesecakes to try? This classic cheesecake recipe is easy to make and turns out perfect every time.

Top view of homemade salted caramel cheesecake on a white plate.

SALTED CARAMEL IS QUITE POSSIBLY THE BEST CHEESECAKE TOPPING

This cheesecake is truly a combination of two of my very favorite things – caramel and cheesecake. And when it comes to caramel cheesecake, I didn’t want to settle. A simple cheesecake with some caramel drizzled on top just wasn’t enough. I want ALL the caramel in my caramel cheesecake. Sweet, salty, buttery caramel should be the main flavor, not simply the topping.

A slice of cheesecake covered with caramel topping

HOW TO MAKE SALTED CARAMEL FOR CHEESECAKE

So to make my dream of a wonderful caramel cheesecake come true, I started with my Homemade Caramel Sauce and thickened it up a bit.

The first ingredient for the caramel is the sugar, which gets melted down. Once melted, butter is added, then heavy whipping cream. It makes the most amazing caramel sauce with such a smooth, buttery flavor.

My secret for making the caramel topping sit on top of the cheesecake? Flour. It’s not a typical ingredient for caramel sauce, but is added to part of the caramel sauce for when it’s baked within the cheesecake. Without the flour, it’d just disappear into the cheesecake as it bakes. With the flour, it remains a delicious, thick layer of caramel within the cheesecake. So amazing!

A slice of caramel topped homemade cheescake

ASSEMBLE & BAKE YOUR CHEESECAKE

Once the caramel sauce is made and cooling, it’s time to make the crust. I used a classic graham cracker crust with a little bit of brown sugar for some extra flavor. After the crust has baked, I poured some of the caramel into the bottom of the crust and spread it into an even layer.

When it comes to the cheesecake filling, we’re going to use brown sugar again. Combined with the usual cream cheese, sour cream, vanilla and eggs, you get a wonderful silky-smooth cheesecake filling. Just before you add the filling to the crust, you’ll add the caramel sauce.

Bake the cheesecake in a water bath and then cool until firm.

HOW DO YOU BAKE A CHEESECAKE IN A WATER BATH?

Water baths can definitely be a pain, but with all the work that goes into a cheesecake it’d be a shame not to use one. Without it your cheesecake is likely to brown too much on the edges, fall in the middle and crack. Why do so much work and not have a beautiful result?

If you need a little help with how to set up your water bath, check out my tutorial for a leak-proof water bath. There’s nothing worse than a water bath that leaks, so I use both a crock pot bag liner and aluminum foil to make sure that doesn’t happen.

A slice of cheesecake topped with caramel with a fork full taken out.

ADD THE CARAMEL TOPPING – AND SOME TOFFEE!

After the cheesecake has cooled and it’s time to serve it, add the remaining caramel sauce on top (with some set aside for drizzling on each piece) and sprinkle some toffee on top. The toffee adds a little extra flavor and texture.

Close up of homemade cheesecake topped with salted caramel and toffee bits

The final cheesecake is AMAZING! It’s so incredibly smooth and creamy! It’s buttery with hints of vanilla and a deep caramel flavor! It just melts in your mouth! And with all the caramel baked into the cheesecake in addition to the caramel on top – it’s pure caramel cheesecake heaven! I have no doubt you will love it!

A slice of cheesecake covered in salted caramel and sprinkled with toffee bits

MORE CHEESECAKES WITH CARAMEL:

Caramel Chocolate Chip Cheesecake
Loaded Butterscotch Cheesecake
No Bake Samoa Cheesecake
Turtle Cheesecake
Snickerdoodle Dulce De Leche Cheesecake

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
image of Salted Caramel Cheesecake
Recipe

Easy Salted Caramel Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 2 hours 55 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 12-14 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Salted Caramel Cheesecake is the best you’ll ever have! The caramel sauce is my favorite and you’ll find that it isn’t simply drizzled on top, but it’s actually layered inside the cheesecake as well! It’s smooth, creamy and delicious!


Scale

Ingredients

Caramel Sauce

  • 2 1/2 cups (518g) sugar
  • 10 tbsp (140g) salted butter, room temperature
  • 1 1/4 cups (300ml) heavy whipping cream, room temperature
  • 6 tbsp (49g) all purpose flour, sifted

Crust

  • 2 cups (268g) graham cracker crumbs
  • 1/2 cup salted butter, melted
  • 3 tbsp brown sugar

Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (144g) light brown sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tbsp vanilla extract
  • 4 large eggs
  • Toffee bits

Instructions

1. To make the caramel sauce, pour the sugar into an even layer in a large saucier pan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
6. Set about 1 1/2 cups of caramel sauce aside for topping. Add the flour to the remaining caramel and set that aside.
7. To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. Bake the crust for 10 minutes, then set aside to cool.
10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
11. Reduce oven temperature to 300°F (148°C).
12. Pour the caramel sauce with the flour into the bottom of the crust and spread into an even layer.
13. To make the cheesecake filling, beat the cream cheese, brown sugar and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
14. Add the sour cream and vanilla extract and mix on low speed until well combined.
15. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
16. Pour the cheesecake batter into the crust, over the caramel.
17. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
18. Bake for 1 hour 45 minutes. The center should be set, but still jiggly.
19. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
20. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21. Remove the cheesecake from the oven and remove the water bath and wrapping.
22. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
23. Prior to serving, pour 1/2 a cup of the remaining caramel sauce over the cheesecake and sprinkle with some toffee bits. Serve cheesecake slices with the remaining cup of caramel sauce, for drizzling.
24. Store cheesecake in the fridge. Cheesecake is best for 3-4 days.


Keywords: Caramel Cheesecake, salted caramel cheesecake recipe, rolo cheesecake, Toffee Cheesecake, how to make cheesecake, caramel desserts

Enjoy!

This Salted Caramel Cheesecake is the best you'll ever have! The caramel sauce is my favorite and it isn't simply drizzled on top, but it's actually layered inside the cheesecake as well!

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

127 Comments
  1. Lauren

    Hey! Loved this recipe! My only comment is why bake for 1hr and 45min? I baked it that long and definitely over baked the cheesecake, it was spongy and dry. I wonder if I stuck with the usual 1:10 or 1:20 if it would have come out better. Thanks!

    1. Lindsay

      It could very much depend on your oven. That was how long I baked mine and it needed that much time. Did you use a water bath? Because that can definitely change the amount of time needed for baking.

  2. Mehwash Khan

    Baked this yesterday for my sister’s birthday. The instructions were so perfect that it was a really easy recipe to follow.
    Took time, but totally worth the effort!
    Just the right amount of sweetness too!
    Amazing! Thank you for such a fantastic recipe!

  3. Sarah Fitzgerald

    Hi — so just wondering if I messed up — baked it in the water bath (warm water halfway up sides), but by the time completely done baking, it appears all the water evaporated…  Is that what’s supposed to happen or should I have checked and replenished the water throughout the baking??  Hope it’s still okay.  Looks delish!  Thank you!

    1. Lindsay

      The water will evaporate as it bakes, but if it was completely gone you may just want to add a little more next time. I would think your cheesecake should still be fine.

  4. Sanober

    The recipe looks yumm and im trying it soon but before that I want to know if I Can half the recipe if I want to make it in 6″ springform pan? And how about if I want make it in 8″pan? Thank you

  5. Diane Linton

    my daughter-in-law eats a gluten-free diet.  I have gluten-free graham crackers and rice flour if you think that would be a good substitute.  The recipe sounds delicious an$ I know that she loves cheesecake.  

    1. Lindsay

      The gluten-free graham crackers should be fine. I have never used rice flour, so I’m not sure. But I would think it’d be fine. You could also leave out the flour entirely.

  6. Rita

    I’m having trouble with the caramel sauce. I have made it twice and both times the sugar turned to rock as soon as it was caramelized. What am I doing wrong?

    1. Lindsay

      When you melt sugar like in this recipe, it is super sensitive to temperature change. So when you add the butter and cream, if they are even a little too cool, it will cause the caramel to seize. One thing you could try is to heat up the cream and butter a little bit so that they are a touch warm.

  7. Liz

    Hey there! I’m planning to make this for Thanksgiving. If I melt the butter instead of wait for it to come to room temp, will that affect the caramel sauce? Thanks, the recipe looks amazing!

    1. Lindsay

      That should be fine. Just don’t over melt it, if that makes sense. Heat it until it’s mostly melted and then stir it until it melts the rest of the way.

  8. Stephanie A

    Hi! Going to try this recipe in a couple of days (Wednesday). Can I leave the cheesecake in the fridge overnight if I’m not serving until Thursday? 

  9. Amanda Gray

    Hello, I plan on making this for Christmas pudding. I’d be making the cheesecake the night before and then doing the caramel topping just before serving, should the caramel be stores in the cupboard or in the fridge and if the fridge will it need to be microwaved beforehand to soften?

    I’m also planning on cutting the ingredients in half and making 6 mini’s in mini springform tins instead as we are having a trio of mini desserts, I presume the water bath will still be the ideal process but do you have any idea how long baking will be? 

    1. Lindsay

      Do you want to store the caramel sauce in the fridge and it will need to be microwaved in order to soften it.

      As for the minis, I’m not sure. I haven’t made 6 inch cheesecakes before. When I do minis in cupcake pans, I don’t use a water bath.

  10. Connor

    Made this for my mother’s birthday, my father is not the best baker so he asked for professionak help lol. I made an extra layer of toffee between the caramel layer and the main filling with blitzed up and toasted toffee, super easy recipe to do right, just sealing the tin is the hardest part, and I had some issues with the caramel sauce melting all the way through and the sides of the pan set up before I could fully incoporate the cream, but still had plenty of yummy sauce

  11. Pamela Bauder

    I made this recipe for my grand daughter’s 13th birthday. It was divine!! I had to make the caramel twice because it just got too dark the first time. (Didn’t throw away though because it will be great on vanilla icecream!) I have a smooth top stove which is different than gas so I adjusted the cooking time by the 30 seconds and it turned out smooth an buttery and just MMMMMM!! It was a big hit with the family! Wonderful recipe…THANKYOU!

  12. Camilia Haider

    The caramel is addictive. I made the cheesecake last night, it was cooked all the way through but the entire cake seems really bouncy and after cooling had pulled away from the sides, is that normal? I am taking this cake to a barbeque….i did not alter a thing, i am just worried thats its more bouncy less dense?

    1. Kortney

      Made this recipe twice and it is AMAZINGG!! Thank you Lindsay! Also, what springform cheesecake pan do you use or would recommend for making cheesecakes?

      1. Lindsay

        So glad you enjoyed it! I can’t really say that I have a favorite because pretty much all of them leak. I found one pan a Target years ago that didn’t so I bought another, but then that one leaked. But generally I like ones with a smooth bottom and sides that are flat all the way down.

  13. Tahir

    Can I divide or multiply this recipe? Or I have to follow it as it is?
    Thank you Linsay
    This recipe is awesome!

  14. Joy Stafford

    This cheesecake is one of our favourites!  It turned out great & everyone thought it was very yummy!  The best advice I have, as you mentioned, is that anyone trying the recipe the first time is to make sure you’re careful making the caramel sauce so it doesn’t scorch. 

  15. Dlaine Germyn

    I made this a couple months ago. Literally amazing. I’m going to make it again today, but I want to add homemade Huckleberry sauce to it. They’re like blueberries but wild. I’m not going to adjust the recipe but will let you know how it turns out!

    1. Sheryll

      I will take your suggestion and try your wet version of the caramel sauce. Since your recipe asks for 1 cup sugar…should I just double it to be used in this recipe?

  16. Lian

    I tried this and it definitely taste better thab store brought. I have one problem though, after I add the cream it starts to feel a bit grainy. What am i doing wrong?
    And when I add the flour I feel like its not fully incorported as I can taste the flour, do I need to heat it again after adding the flour?

    1. Lindsay

      I assume you’re referring to the caramel sauce. As long as the sugar fully melted and didn’t seize when you added the cream and butter, it shouldn’t be grainy. And the flour is added for when it’s in the cheesecake. You don’t just want to eat the caramel with flour in it. It’s there to keep the caramel from disappearing into the cheesecake when it bakes.

  17. Nathaniel

    I tried making the caramel sauce. I was mixing it trying to melt it all, but there were still unmelted clumps. It started going dark, so I took it off the heat and mixed some more, and it started getting very thick. I tried adding butter, and that melted, but it remained separated from the sugar and wouldn’t combine.
    I then added cream, and still the sugar remained a big separate lump. The whole batch of sauce is now ruined I think.

  18. Arnece

    I am looking foward to making this recipe! But, i was wondering that if just using salted butter is enough salt for the sauce itself? Do you reccommend adding maybe a 1/4 tsp of salt? If so, free flowing salt or kosher?

    Thanks in advance!!

  19. Rebecca Pettit

    Love this recipe! I couldn’t find the toffee bits where I live so I used chopped pistachios and everyone loved it. I also didn’t do a bath, just put a baking pan with water on the rack under the cake. It came out perfect and the texture was so creamy! My first attempt at making caramel and have to say I was really happy with it, not as difficult as I thought it would be.

  20. Mike

    Rather than spreading the caramel sauce over the crust, have you ever tried mixing it in with all of the other ingredients? And as far as the making the caramel sauce, do you use a sauce pan or saucier pan?

      1. Aly

        I love this recipe! I forgo the toffee and add sea salt to the top. I get requests for it often 💜

  21. afua

    Hi, i find making your mini cheesecakes fun for my family and friends so i would like to kindly ask if after making the batter with the ingredients above, i can dish them into muffin cups and bake them for 15min like your other mini recipes call for. Thank u. Hoping to make this for a party this weekend.

    1. Lindsay

      Yes, that should be fine. If you make the same amount of filling, you’ll probably get 24 or so mini cheesecakes. And the baking time might be a touch longer because of the caramel in the filling but keep an eye on them to see.

      1. afua

        Thank u so much. that really helps. will add an additional 5min to the baking process. Will let u know how it goes

      2. afua

        Hi, its me again, just giving u feedback. So i made this into mini cheesecake and it was so delious!! Served it at an event and everyone loved it! Thank you so much!

  22. Margo

    I’m going to make my own caramel sauce; approximately how much caramel am I putting on top of the crust?
    The brown sugar is 1 cup packed, is that correct?
    Recipe looks great; can’t wait to try it. Thanks Lindsay!

    1. Lindsay

      In step six, it mentions one and a half cups of caramel sauce for the top of the cheesecake. I don’t mention specifically how much to put in the cheesecake filling in the crust, but I think it’s about a cup. And the brown sugar is loosely packed, not hard packed.

  23. rena

    Happy New Year

    hi I was wondering how to fix the caramel sauce mix… I did everything as said to do but when I added the butter… it didnt blend and now the butter is floating on top of the not so melted sugar 🙁

    1. Lindsay

      It sounds like your butter was too cool. It can be really hard to fix it once it seizes. You could try heating it on low and getting it to melt back together, but I usually don’t have success with that.

  24. Loulou

    Hi I really struggled with the caramel sauce. The first attempt the sugar went into hard lumps. So I strained them out then when I added the butter the sugary caramel just went into a big hard ball. I re melted it and added the cream. It tastes ok. My second attempt I used a bigger pan to melt the sugar again it went lumpy and the same thing happened when I added the butter and cream. What am I doing wrong?

      1. Lindsay

        Yes, it is correct. I find that with the strong flavor of cream cheese in cheesecakes I often need more flavoring. But you can certainly reduce it if you prefer.

  25. Keeley Johnson

    I’m about to make this for the first time on Saturday. It’s my first time making a cheesecake. But I’m confused about one part. The caramel sauce and flour being added to the crust, am I supposed to mix them together and then add it , or do I add the caramel  first and then the flour second on top of it?

    1. Lindsay

      You add the flour to the caramel sauce. It seems the caramel from disappearing into the cheesecake when it’s baked.

  26. Christa

    Planning on making this for Thanksgiving this year. Just wondering if there are any changes due to pan size. Recipe calls for a 9 inch, but I only have 10 or 8. Would you make any changes to cook time, recipe size, etc.? Thanks

    1. Lindsay

      I haven’t made either of those size cheesecakes, so it’s hard to advise. But you would want to adjust the recipe. You would want less better for the 8 inch and would want to reduce the baking time of the 10 inch probably.

  27. Lori Johnson Stach

    My family calls me the cheesecake queen, I’ve been looking for a great salted caramel cheesecake recipe, however, no where in your recipe do I see any form of salt called for. Are you calling it this because you’re using salted butter? I feel a sprinkle of Fleur de SEL over the caramel drizzle would be a nice addition. Have you tried this? Also, I’ve baked the cakes both ways in a water bath and without and my family, who can be very “critiqueful”!!! ;-). Just curious what you’d recommend on both, the salt and baking methods. Thank you, I always appreciate new and thoughtful recipes!

    1. Lindsay

      The caramel sauce that is used as a salted caramel sauce and uses salted butter, so I refer to it as a salted caramel cheesecake. You can certainly up the salt content in either the caramel sauce or the cheesecake by sprinkling it on top. Sprinkling it on top sounds tasty. As for the water bath, I often find that without it, a cheesecake will brown more around the edges, crack or fall in the center while cooling so I prefer to use one.

    1. Lindsay

      If you want to freeze leftovers, I would recommend cutting it into slices and freezing them individually. Just be sure to wrap them well.

      1. Rhonda Mitchell

        I did NOT LIKE this recipe at all! One, it’s anything but easy! I’m a pro home baker and have been baking for over 50 yrs!! Two: way too much butter in crust recipe. My instincts told me that, but i proceeded. Between the caramel layer on top of the crust and the amount of butter in the crust, the crust was soggy and mushy. Not good. Three: the caramel, although a good consistency, was not good. It tasted unsweet, which was surprising! U might want to use brown sugar and half and half instead—much easier and sweeter.  Four: although the brown sugar in the filling was good, it wasn’t sweet enough. I had to add another 1/2 c to it. (And i don’t care for anything too sweet). Just my take. I would give this recipe 1 star!!!

  28. Anita Holloway

    Great recipe and directions. My first Cheesecake from scratch. For my son’s birthday. 
    Thank you!

  29. Kirsten Pickard

    If you were making this the evening before serving the following evening, would you advise pouring the caramel on in the morning or just before serving that evening? Does it sit with the sauce on it ok?
    Thanks!

  30. Gina Vafai

    I know that most ingredients in a cheesecake are supposed to be room temperature. However, the sour cream isn’t listed as room temperature or cold. Which is it supposed to be?

    Thank you!

    1. Lindsay

      In many places you will see that cold ingredients are listed as room temperature. I find that most helpful with the eggs and cream cheese, but doesn’t make a huge difference with things like the sour cream. Feel free to use it room temperature if you like, but I usually just pull it straight out of the fridge.

  31. Leigh Anne

    This was amazing cheesecake, to quote my husband “this is the best cheesecake I’ve ever had” and my son “ I don’t really even like cheesecake but this is amazing”. Made it for my best friends birthday and she loved it too. I will make it again. 

  32. Lindy Thornton

    What are toffee bits please. Also here in Australia i havnt seen the slow cooker bags so what could i substitute. We cant get graham crackers so will use digestive biscuits

    1. Lindsay

      Toffee bits are little bits of toffee that we usually find in the baking aisle next to the chocolate chips. Maybe you don’t have them in Australia? You could try breaking up some toffee candy instead. I’m not sure of a substitute for the slow cooker bags, I’m sorry!

      1. Aly

        I made this cheesecake for Thanksgiving and my in law’s all loved it so much, I’m making it for my family for Christmas Eve! Am I able to make the salted caramel ahead of time (a couple days) and warm a bit before pouring onto the crust? I would jar the caramel topping then add the flour to the remainder then jar that separately. I have never stored caramel with flour like that so just not sure how it would hold up??!

      2. Lindsay

        I’m so glad it was a hit! I haven’t ever jarred caramel sauce with the flour before either. I think it would be fine, but you could always add the flour right before adding it to the crust if you wanted to be safe. Either way, you can definitely make the caramel sauce up to two weeks ahead.

  33. Monica Ward

    This may seem like a silly question but here goes…. for the caramel sauce do you use regular sugar or brown sugar?? I’m really wanting to make this. It looks amazing!!!

      1. Rachel

        How much water do you use to melt your sugar? The cheesecakes turned out perfect but I’ve had two failed batches of the caramel sauce!

      2. Monica Ward

        I’ve made this twice now and making it again this upcoming weekend for a birthday party. It’s a HUGE hit!!! Sooo good!!

  34. Julie

    I just made this and didn’t have the bag to use so used just the foil for the water bath. When I took it out it is clear water got in the pan. 😭 What should I do? The crust seems to be soggy. Should I just go ahead and cool in fridge or cook some more? Thanks! 

    1. Lindsay

      I would just let it cool. Once it’s firm, you can remove it from the pan and if you let it sit in the fridge for a little bit, it’ll dry out a little. I’m sorry the water got in! That’s the worst!

  35. Jill Phillips

    I’m going to make this in the next day or two, I’m curious why it is baked 1 hour and 45, I just tried the vanilla bean and it was I hour 15.   What would the difference be?

    1. Lindsay

      With all the caramel sauce in it, it needed a little longer to bake. You could always check it a little sooner and see. You usually want to look for the edges to be set and the inner couple of inches to still be jiggly.

      1. Jill Phillips

        Thank you, was just curious. I’ve made the strawberry with the chocolate ganache and the vanilla bean cheesecake. They both came out perfect.  These are great recipes!

  36. Julie McGugan

    I am very excited to try this recipe. I have made several of your recipes and eveyone turn out exceptional. I am curious about the salted aspect of this recipe. I think I may add some salted carmel flakes on top.

  37. Mo

    I made this cheesecake for my husbands birthday this week. After the first bite, he immediately closed his eyes and said “Mmm, this is the best cheesecake I have ever had”. It was also a hit with his co-workers the next day.  Thanks for a great recipe! 

    1. indi

      experimenting ….I’ve halved this recipe and it baked in 15 mins and that’s pushing it…it said serves 10 -14 but I thought impossible. I forgot to add the flour in the caramel that sits on the crust, it disappeared into the cake😷 I am doing it again today but would like to add condensed milk instead of the brown sugar…Is that an option for a smoother cheesecake..
      Great recipe …I love it..thank you

      1. Lindsay

        I haven’t tried the condensed milk, but you could try it. I’m not sure that it’ll change the texture all that much.

      2. Julia Morris

        Where is the salt though, I think I would use salt flakes on top too. Sounds delicious I’m going to try

  38. Maggie Vetter

    This is a great recipe especially the trick with the water bath! Thanks a lot for sharing this. My friends are addicted to this cake.

  39. Kathryn Smith

    Mine came out great even though the power did go out while it was baking. It just got a little brown on the top. The crust with the caramel soaked in was my favorite part. I loved being able to say that I made my own caramel. In the filling, I added 1/2 a cup of heavy whipping cream. This was a great recipe for my first time making a cheesecake.

      1. Arcangela Muccio

        Can you make two of these salted Carmel cheesecake in the oven at the same time or do you have to make it separately? Do you use regular bake or convention oven bake?  What brand or kind of toffee bits do you use?  Thank you!!

      2. Lindsay

        I would think that making two at the same time wouldn’t be ideal. The heat wouldn’t circulate in the oven as well and it’d probably take a while longer to bake. You’d want to use the regular bake setting and I use these toffee bits.

    1. Ashley poole

      Followed the recipe to the letter, but I believe the top of the filling has gone a light brown colour, is this normal?

      1. Lindsay

        I don’t normally have my cheesecakes brown on top. I assume you’re using the water bath? Assuming you are, what part of the oven is the cheesecake in? I normally have it in the middle so it isn’t too close to the heat source (which is on top in my oven). It could also be that your oven runs a little hotter. Hopefully it still turned out ok!

  40. Mary Walton

    This is one of my favorite recipes ever! It’s delicious, moist, and the leftovers hold up well when just wrapped in plastic wrap and left on the counter. I’ve already made twice today for small party with friends! So happy they all love it and asked for the recipe :)I’ll definitely make it again.

    1. Samantha

      I made this the night before thanksgiving – my first time ever attempting a cheesecake. The store was sold out of crockpot bags and despite three layers of foil, some water did seep it’s way in from the water bath, but thankful it still turned out PERFECT! Every thing about it is just spot on. My entire family RAVED  about it and the other thanksgiving desserts were left untouched! I had a great time making it and really appreciated the very specific direction. Thank you for this amazing recipe it will be one I use for years!! 

      1. Deborah

        I’m so excited … made this this evening for a coworkers birthday tomorrow! It looks fabulous just worried a bit because when I took it out of the water Beth and took off the foil wrap and slow cooker bag there was wster inside of the slow cooker bag. 😢 I couldn’t find any holes either. Not sure what happened. Hope the cheesecake is still good.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12