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.


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


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


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.


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.


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


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image of Salted Caramel Cheesecake

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
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!


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


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


  • 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


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


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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Recipe rating

  1. Jennifer Rodriguez

    Cheesecake was easy enough to make, but that caramel… man that was difficult! I burnt my first batch, burnt my finger, made the BIGGEST mess. The second time my ingredients were too cold and it siezed the whole batch. I was able to salvage it by gently bringing it back onto the heat and whisking a TON and removing the biggest chunks that wouldn’t melt before it burnt. I would say be very careful with that though, I’m lucky I didn’t burnt it twice. And finally, for someone who LOVES salted caramel, there wasn’t nearly enough salt! So, I used salted butter and then added a ton more salt to the sauce for topping until it fit my tastes, it’s very versatile like that! Still in the baking process at this point, so I don’t know how the cheesecake itself will turn out but I have very high hopes! Just…. that caramel is a nightmare to make 🤣

  2. Nancy

    I made this for my sister to take to a “12 desserts of Christmas” where she works. There is a different dessert each day before Christmas that is brought in by her and her colleagues. She said this one was a tough act to follow and the director of her department came into her office asking where she got the cheesecake from. Haha!

    Everyone reading this needs to do themselves a favour and make it!! Trust me, you will not be disappointed!!

  3. Maja Janachkovska

    If i don’t have salted butter can i use regular butter and just add salt? And how much salt would be enough? Thanks.

  4. Gisèle

    Just made this for my daughter’s 30th birthday. It turned out so well. Highly recommend! The caramel sauce took closer to 20 minutes but was perfect. I made it in a 10 inch springform pan.

  5. Melinda Marsh

    I’m trying this with my favorite cheesecake recipe which is 2 layers. I’m using carmel from a local diary and was wondering about how much to use for the layer on the crust and how much flour should I add to it? I’m hoping to add it between the layers too. Hope to hear from you, thank you so much!

    1. Lindsay

      I’m not sure what you mean about the cheesecake being two layers. I didn’t measure the amount of caramel sauce in the crust, but I’m guessing 1 1/2 to 2 cups. I can’t guarantee that another caramel sauce will work, but I’d use the same amount of flour. I hope that helps!

  6. Mikki

    Help… I’ve made the Carmel 3 times now.. the first time it burned, the second time it had huge sugar chunks and then the last time I thought it was going to be okay and it tasted bitter and burnt. I love your cheesecakes but this has been a caramel fail…. Suggestions? Help? Did anyone else have this problem?

    1. Lindsay

      I’m sorry you are having trouble with the caramel sauce. I have a video of the process of making it in my post about the caramel sauce found here – It’s a dry method caramel sauce, which can be tricky. If it has chunks in it, the butter and/or cream was likely too cool. If it tastes burnt, you overcooked the melted sugar. So, you don’t want to let the melted sugar sit so long and you need the cream and butter to be warmer. You can melt the butter if needed and heat the cream in the microwave before you get started, just to be sure. I hope that helps.

      1. Lindsay

        Alternatively, you could try this caramel sauce, which is a wet method caramel sauce. It’s easier to make, but I’m not sure if the flavor would be quite the same in the cheesecake.

  7. Whitney Walls

    I made this recipe and it was so good. My only issue was that the caramel layer between the crust and cheesecake was really hard. My cheesecake would separate from the caramel and crust layer because of how hard it was. Suggestions on how to fix this? I didn’t know if it just needed to sit out a little while before serving.

  8. Elizabeth

    How early can you make this and freeze? I was wanting to make it for Thanksgiving but I am worried it may be too early?

    1. Lindsay

      Usually cheesecake can be frozen for about a month, so I’d say you could probably make it now, if you wanted to.

  9. Jessica Langguth

    Loved the recipe! everything turned out amazing until I took it out the oven and i think water got into the foil and made the base wet, currently in the fridge. will it turn out ok still? or anyway saving it?

  10. Cathy Cabalo

    Why do you call it Salted Caramel Cheesecake. The recipe looks fabulous but there is no salt anywhere. Shoudn’t you sprinkle a bit of Pink Hawaiian Sea salt over the finished caramel topping.

  11. Marshall in Kansas City

    24 steps and almost 6 hours from start to clean up makes for a pretty involved and time consuming cheese cake! In step 16, when I poured the batter into the crust, over the carmel the carmel oozed up along the sides of the crust. Don’t know if that is what should have happened. I won’t know for sure until I serve it tomorrow afternoon.

  12. Mel

    I made this a while ago and was BEGGED to make it again this week, nothing can beat a home made cheesecake – such a great recipe! I have to hold myself back from eating the Caramel sauce while I wait for the cake to bake lol so delightful. thank you so much for sharing!

  13. 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.

  14. 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!

  15. 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.

  16. 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

  17. 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.

  18. 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.

  19. 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.

  20. 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? 

  21. 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.

  22. 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

  23. 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!

  24. 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.

  25. Tahir

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

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