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
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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
  • 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!


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.


Nutrition

  • Serving Size: 1 slice
  • Calories: 632
  • Sugar: 55.7 g
  • Sodium: 453.8 mg
  • Fat: 34.7 g
  • Carbohydrates: 72.5 g
  • Protein: 9.1 g
  • Cholesterol: 148.4 mg

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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Recipe rating

196 Comments
  1. K

    Delicious! And no cracking, great cheesecake texture! My caramel layer sank into my crust, not enough flour??

    1. Lindsay

      Glad you enjoyed it! I would think that if the caramel sunk that it would have to do with the flour but it’s hard to say from a distance.

  2. Jana

    I am baking caramel cheesecake for the first time and I’m so exiced how it turned out. The recipe is very precise and easy to follow.
    I just would like to ask if I did some mistake when my caramel didn’t bubbled up after I mixed in it the butter.
    Also I used brown sugar and combination of xylitol+stevia (half of each other +-).
    It came out afterwards very good, it’s little bit runny, so I was wondering what was maybe different in my proces.
    Thank you for the great recipe!

  3. Mo

    This cheesecake was a hit! I’ll always to a water bath now when making cheesecake but the Carmel cause did not work out well even though I follow the directions exactly. He became very clumpy and hard like toffee in many spots

    1. Sara Catherine Gallup

      The temperature and time you cook the caramel affect the consistency of the end product. Generally speaking, the higher and longer you heat it, the denser and more candy-like the caramel.

  4. Sarah

    I found it easy enough to make (for being my first cheesecake ever) and the directions were very clear! I was just wondering if maybe I overcooked it? The top shrunk down from size a bit! I haven’t tried it yet and it doesn’t look over baked! Hoping it’s okay! Either way, loved trying something new ♥️

    1. Lindsay

      Sometimes it can shrink just a smidge. Without seeing it it’s hard to know if it’s more than that but I would think it should be fine.

  5. 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 🤣

  6. Anna

    So delicous. This was my first attempt at making cheesecake. I will say it took me 3 tries to get the caramel to not seize up and turn into cement. It was also my first time making a caramel of any kind though. The cheesecake was a hit with my kids for Christmas lunch. Thank you for this recipe! I’ll be making it again.

  7. 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!!

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!

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