1. Can I make salted caramel cheesecake ahead of time?

Yes, salted caramel cheesecake is the perfect make-ahead dessert. In fact, it tastes even better after chilling overnight as the flavors have time to meld together. Just be sure to refrigerate it for at least 6 hours or overnight before serving.

2. Can I use store-bought salted caramel sauce for this recipe?

Absolutely! While homemade salted caramel sauce adds a personal touch, store-bought salted caramel sauce works perfectly fine and saves time. Just make sure to choose a high-quality version for the best flavor.

3. How can I prevent cracks in my cheesecake?

To prevent cracks in your salted caramel cheesecake, avoid overmixing the batter and make sure to bake it in a water bath. This slow baking method helps maintain the cheesecake’s creamy texture and prevents it from cracking.

4. Can I freeze salted caramel cheesecake?

Yes, salted caramel cheesecake freezes well. If you want to freeze it, make sure to cool the cheesecake completely before wrapping it in plastic wrap and foil. Thaw it overnight in the fridge before serving, and add the whipped cream and salted caramel topping just before serving.

Salted Caramel Cheesecake – Easy & Creamy Recipe

Name: Salted Caramel Cheesecake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup Graham Cracker Crumbs; 2 tablespoons Granulated Sugar; 3 tablespoons Unsalted Butter, melted; 16 oz Cream Cheese, very soft at room temperature; 3/4 cup Granulated Sugar; 2 tablespoons Heavy Cream; 4 tablespoons Sour Cream; 1 tablespoon Pure Vanilla Extract; 1/2 cup Homemade or Store-bought Salted Caramel; 3 Large Eggs, at room temperature; 1 Large Egg Yolk, at room temperature; 1 cup Whipped Cream (Homemade or Store-bought); 1/4 cup Homemade or Store-bought Salted Caramel (for topping)

Description

This Salted Caramel Cheesecake is decadently creamy and rich, made with a buttery graham cracker crust and smooth cream cheese filling. A drizzle of salted caramel sauce balances sweet and salty flavors, and a slow bake ensures a velvety texture with no cracks. Ideal for make-ahead entertaining, it slices beautifully once fully chilled and stays luscious for days.

Ingredients

Scale

1 cup Graham Cracker Crumbs
2 tablespoons Granulated Sugar
3 tablespoons Unsalted Butter, melted
16 oz Cream Cheese, very soft at room temperature
3/4 cup Granulated Sugar
2 tablespoons Heavy Cream
4 tablespoons Sour Cream
1 tablespoon Pure Vanilla Extract
1/2 cup Homemade or Store-bought Salted Caramel
3 Large Eggs, at room temperature
1 Large Egg Yolk, at room temperature
1 cup Whipped Cream (Homemade or Store-bought)
1/4 cup Homemade or Store-bought Salted Caramel (for topping)

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Instructions

Preheat your oven to 325°F (162°C). Grease a 6-inch springform pan and set aside.
In a food processor, crush graham crackers into fine crumbs. In a large bowl, mix the crumbs with sugar and melted butter, then press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 5 minutes and let cool.
In an electric mixer, beat the cream cheese until light and fluffy for 2 minutes. Add sugar and beat for an additional 2 minutes.
Gradually add heavy cream, sour cream, and salted caramel, mixing until smooth. Add vanilla extract and eggs, one at a time, mixing until just combined. Do not overmix.
Pour the cheesecake batter over the cooled crust. Add a few spoonfuls of salted caramel and swirl using a butter knife for a marbled effect.
Create a water bath by placing the 6-inch springform pan in a 9-inch cake pan, then place that pan in a roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan. Bake for 60-75 minutes, until the center jiggles slightly.
Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, let it cool on the counter for 45 minutes to an hour. Wrap it in plastic wrap and chill in the fridge for at least 6 hours or overnight.
Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter. Top with whipped cream and salted caramel before serving.

Notes

For a gluten-free crust, substitute the graham cracker crumbs with gluten-free crackers.
To avoid cracks, do not overmix the cheesecake batter and bake in a water bath.
For an extra touch, drizzle more salted caramel on top just before serving.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 38g
Sodium: 300mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg