Best Salted Caramel Cheesecake

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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
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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!

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125 Comments
  1. 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!

  2. 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.

  3. 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

  4. 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.

  5. 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!

  6. 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