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.
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.
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!
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.
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.
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!
MORE CHEESECAKES WITH CARAMEL:
Caramel Chocolate Chip Cheesecake
Loaded Butterscotch Cheesecake
No Bake Samoa Cheesecake
Snickerdoodle Dulce De Leche Cheesecake
Easy Salted Caramel Cheesecake
- 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!
- 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 light 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.
- 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
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This is without a doubt one of the best desserts I have ever made!
So glad you enjoyed it!
Odd that there is no salt in a recipe with that in the name. Thoughts?
I wondered if kosher salt in place of toffee bits on top would solve that.
The caramel sauce uses salted butter. You could add additional salt, if you like.
Can I add the caramel sauce on top when it’s still in the springform (but after it’s cooled) so that it fits on top perfectly and sets before serving?
Sure, that should be fine.
How long will caramel sauce stay good in refrigerator?
It should be fine for up to two weeks.
This was wonderful. The caramel sauce is amazing and worth every bit of effort. It took more like 20 minutes for the sugar to melt for me…and the clumping was terrible and the butter would not incorporate with the melted sugar and I thought I’d have to throw the whole batch out and start over, which I was not sure I could do as my shoulder was aching from whisking HARD for almost 25 minutes. I called my mother in law and she suggested cream of tartar. I shook in about a half teaspoon and it worked beautifully. Put it back on heat and it all incorporated and tasted amazing. She says she’s always used cream of tartar when making caramel. I’ve made 3 batches using your recipe and wish I’d known about this tip!
I was unaware of that tip myself, but am curious to try it now. I’m glad it worked out and that you enjoyed the cheesecake!
Question…. Many caramel sauces I’ve seen use vanilla. Is it left out since vanilla is used in the cheesecake? I’m making this soon and am just curious. Looks delicious. 🙂
It hasn’t been left out, I just don’t include it in any of my caramel sauces. But you certainly can try adding some.
They were too good! I can’t stop making your recipes, everything is amazing. Thank you so much for sharing.
So glad to hear that! Thanks Ralph!
Hi. I’m making the cake now and it’s not clear to me how long it should bake… one hour and 45 minutes or just 45 to an hour?
1 hour and 45 minutes
This turned out so beautiful! I used a heath bar for the toffee bits and put them around the edge.
So glad you enjoyed it!
I love this recipe, but an using a caramel topping for the caramel baked in on the bottom. How much caramel do you use and how much flour? Thank you.
All the flour goes into the caramel sauce in the bottom. I didn’t measure how much caramel that was, so I can’t say for sure. I’m not sure if a jarred topping will work or not.
I made this for my son’s birthday. This was the first time I ever made a cheesecake and although time consuming your instructions were so clear. Thank you! It was a hit! Was a little apprehensive as some water seeped inform the water bath but it was all good. Next up…..your turtle cheesecake!!
So glad you enjoyed it!