Delicious baked salted caramel cheesecake with drizzled caramel topping

Baked Salted Caramel Cheesecake Recipe

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why make this recipe

Baked Salted Caramel Cheesecake is a delightful dessert that brings together the creamy texture of cheesecake and the rich flavor of salted caramel. This recipe is perfect for special occasions or whenever you want to impress your family and friends with a homemade treat. It’s not just a dessert; it’s a celebration of flavors that everyone will love.

how to make Baked Salted Caramel Cheesecake

Ingredients:

  • Graham Cracker Crumbs: 2 cups (from about 14-15 full sheets of graham crackers)
  • Unsalted Butter: 1/2 cup (1 stick or 113g), melted
  • Granulated Sugar: 1/4 cup (50g)
  • Pinch of Salt: 1/8 teaspoon
  • Full-Fat Block Cream Cheese: 32 ounces (four 8-ounce blocks or 904g), at room temperature
  • Granulated Sugar: 1 1/2 cups (300g)
  • Large Eggs: 4, at room temperature
  • Egg Yolk: 1, from a large egg, at room temperature
  • Full-Fat Sour Cream: 1 cup (240g), at room temperature
  • Heavy Cream: 1/4 cup (60ml), at room temperature
  • Pure Vanilla Extract: 1 tablespoon
  • Fine Sea Salt: 1/2 teaspoon
  • Granulated Sugar: 1 cup (200g)
  • Water: 1/4 cup (60ml)
  • Unsalted Butter: 6 tablespoons (85g), cut into small pieces and at room temperature
  • Heavy Cream: 1/2 cup (120ml), warmed
  • Flaky Sea Salt: 1 teaspoon (like Maldon), plus more for garnish

Directions:

Part 1: Preparing the Pan and Crust

  1. Preheat your oven to 325°F (160°C).
  2. Grease a 9-inch springform pan and wrap the outside with foil to prevent water from leaking in.
  3. In a bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and 1/8 teaspoon salt. Mix well.
  4. Press this mixture firmly into the bottom of the prepared pan and bake for 10 minutes.

Part 2: Crafting the Salted Caramel Sauce

  1. In a saucepan, combine 1 cup sugar and 1/4 cup water. Heat over medium heat without stirring until the sugar dissolves.
  2. Increase the heat and bring it to a boil. Cook until the mixture turns golden brown.
  3. Remove from heat and carefully add 6 tablespoons of butter and 1/2 cup of warm heavy cream. Stir until smooth. Add 1/2 teaspoon fine sea salt. Set aside to cool.

Part 3: Mixing the Perfect Cheesecake Filling

  1. In a large bowl, beat the cream cheese until smooth using an electric mixer.
  2. Gradually add 1 1/2 cups sugar and mix until well combined.
  3. Add the eggs, one at a time, mixing after each addition. Then add the egg yolk.
  4. Mix in the sour cream, heavy cream, vanilla extract, and 1/2 teaspoon fine sea salt until everything is smooth.

Part 4: Baking with a Water Bath and Cooling

  1. Pour half of the cheesecake filling into the crust. Drizzle half of the salted caramel over it.
  2. Add the remaining cheesecake batter on top and smooth it out.
  3. Place the springform pan into a larger baking dish filled with hot water (to create a water bath).
  4. Bake for 60-70 minutes until set in the center. Turn off the oven and leave the door ajar for 1 hour to cool gradually.
  5. Remove from the oven and the water bath and let it cool at room temperature for 2 hours before refrigerating for at least 4 hours or overnight.

how to serve Baked Salted Caramel Cheesecake

Slice the cheesecake into wedges and top with the remaining salted caramel sauce. Sprinkle flaky sea salt for an extra touch. Serve it chilled, and enjoy the rich flavors!

how to store Baked Salted Caramel Cheesecake

Keep the cheesecake covered in the refrigerator. It will last for about 5-7 days. If you want to store it longer, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.

tips to make Baked Salted Caramel Cheesecake

  • Ensure all your ingredients are at room temperature to get a smooth batter.
  • Avoid overbaking the cheesecake; it should have a slight jiggle in the center.
  • Let the cheesecake cool gradually in the oven to prevent cracking.

variation

You can add chocolate ganache on top for a chocolate salted caramel cheesecake. Alternatively, consider mixing in some chopped nuts for added texture.

FAQs

Q: Can I use low-fat cream cheese?
A: It’s best to use full-fat cream cheese for a creamier texture. Low-fat options can make the cheesecake grainy.

Q: What if I don’t have a springform pan?
A: You can use a regular round cake pan, but make sure to line it well with parchment paper to help with removal.

Q: How do I prevent cracks on the cheesecake?
A: Baking in a water bath and letting the cheesecake cool gradually will help minimize cracks. Also, avoid overmixing the batter.

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