Salty Caramel Cheesecake

If you love the perfect balance of sweet and salty, this Salty Caramel Cheesecake is a dream come true! With its buttery cookie crust, creamy cheesecake filling, and rich homemade caramel sauce, this dessert is pure indulgence. The touch of sea salt enhances the caramel’s deep flavors, making every bite unforgettable.

Whether you’re making it for a holiday, birthday, or just because you deserve a treat, this cheesecake is guaranteed to impress!

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Ingredients for Salty Caramel Cheesecake

For the Crust:

1. Graham Cracker Crumbs (2 cups) – Classic cheesecake base; you can also use crushed digestive biscuits or Biscoff cookies.
2. Unsalted Butter (½ cup, melted) – Helps bind the crust together.
3. Granulated Sugar (2 tablespoons) – Adds a touch of sweetness.

For the Cheesecake Filling:

4. Cream Cheese (24 oz, softened) – The key ingredient for a smooth, creamy texture.
5. Granulated Sugar (¾ cup) – Sweetens the filling perfectly.
6. Brown Sugar (¼ cup) – Adds a hint of caramel-like depth.
7. Eggs (3 large) – Helps bind the cheesecake and create a silky texture.
8. Sour Cream (½ cup) – Adds a slight tang and creaminess.
9. Heavy Cream (¼ cup) – Makes the cheesecake extra rich.
10. Vanilla Extract (1 teaspoon) – Enhances the overall flavor.
11. Salt (½ teaspoon) – Balances the sweetness and complements the caramel topping.

For the Salty Caramel Sauce:

12. Granulated Sugar (1 cup) – The base for the caramel.
13. Unsalted Butter (6 tablespoons, cubed) – Creates a rich, smooth caramel.
14. Heavy Cream (½ cup, warm) – Helps achieve the perfect pourable consistency.
15. Sea Salt (½ teaspoon, or to taste) – The key to that salty-sweet balance.

For Garnish (Optional but Delicious!):

16. Whipped Cream – Lightens up the richness.
17. Extra Caramel Drizzle – Because more caramel is always a good idea!
18. Flaky Sea Salt – A final sprinkle for extra salty goodness.

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How to Make Salty Caramel Cheesecake

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
3. Press the mixture firmly into the bottom of the pan.
4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth and creamy (about 2 minutes).
2. Add granulated sugar and brown sugar, mixing until combined.
3. One at a time, add the eggs, beating on low speed to avoid overmixing.
4. Stir in sour cream, heavy cream, vanilla extract, and salt, mixing until smooth.

Step 3: Bake the Cheesecake

1. Pour the cheesecake filling over the cooled crust and smooth the top.
2. Wrap the outside of the springform pan in aluminum foil and place it in a large roasting pan. Fill the pan with hot water (about 1 inch deep)—this water bath helps prevent cracks.
3. Bake for 55-65 minutes, or until the center is slightly jiggly but set around the edges.
4. Turn off the oven, slightly crack the door open, and let the cheesecake cool inside for 1 hour.
5. Remove from the oven and refrigerate for at least 6 hours or overnight before adding the caramel.

Step 4: Make the Salty Caramel Sauce

1. In a dry saucepan over medium heat, melt the sugar, stirring occasionally. It will start to form clumps before turning a deep amber color.
2. Once fully melted, carefully whisk in the butter until smooth.
3. Slowly add the warm heavy cream, whisking constantly. The mixture will bubble up—keep stirring!
4. Stir in sea salt, then remove from heat and let cool slightly.

Step 5: Assemble & Serve

1. Once the cheesecake is fully chilled, pour the caramel sauce over the top, spreading evenly.
2. Garnish with whipped cream, extra caramel drizzle, and a sprinkle of flaky sea salt.
3. Slice and enjoy every decadent bite!

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Equipment Needed

• 9-inch Springform Pan – Essential for making cheesecakes.
• Mixing Bowls – For preparing the crust and filling.
• Electric Mixer – Helps create a smooth cheesecake batter.
• Saucepan – For making the caramel sauce.
• Large Roasting Pan – For the water bath (prevents cracks).

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Frequently Asked Questions

Why did my cheesecake crack?

Cracks happen if the cheesecake bakes too fast or cools too quickly. Using a water bath, baking at the right temperature, and cooling it slowly in the oven can help prevent cracks.

Can I make this cheesecake ahead of time?

Yes! Cheesecake actually tastes better the next day. You can make it 1-2 days in advance and store it in the fridge. Just add the caramel before serving.

How do I get a smooth caramel sauce?

Make sure to stir constantly and add the cream slowly to prevent the caramel from seizing. If it gets lumpy, keep whisking over low heat until smooth.

Can I use store-bought caramel sauce?

Yes! If you’re short on time, high-quality store-bought caramel works just fine. Just warm it slightly before drizzling over the cheesecake.

What’s the best way to store leftovers?

Keep the cheesecake covered in the refrigerator for up to 5 days. You can also freeze slices (without caramel) for up to 3 months.

Can I skip the water bath?

While you can bake without it, a water bath ensures a creamy texture and prevents cracks. If skipping, bake at a lower temperature (300°F/150°C) for a little longer.

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Conclusion

This Salty Caramel Cheesecake is the ultimate dessert for cheesecake lovers who crave a balance of sweet and salty flavors. The smooth, creamy filling, buttery crust, and silky caramel topping make every bite absolutely heavenly.

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