Salted Caramel Cheesecake – Easy & Decadent Recipe

There’s something magical about the moment when a Salted Caramel Cheesecake makes its grand entrance at a dinner party. Eyes widen, conversations pause, and suddenly everyone finds room for dessert! This irresistible combination of creamy cheesecake, buttery caramel, and that perfect hint of salt creates a symphony of flavors that’s simply impossible to resist.

After countless requests from friends who’ve tasted my Salted Caramel Cheesecake at gatherings, I’m finally sharing my perfected recipe. Whether you’re celebrating a special occasion or simply craving something indulgent to brighten your weekend, this Salted Caramel Cheesecake delivers that perfect balance of sweet and salty in every luxurious bite.

The best part? While this Salted Caramel Cheesecake looks and tastes like it came from a high-end bakery, it’s surprisingly achievable in your own kitchen. The gingersnap crust adds a spicy warmth that perfectly complements the velvety caramel-infused filling. Trust me, this will become your new signature dessert!

Why You’ll Love This Salted Caramel Cheesecake

• ✅ Perfect rich Salted Caramel Cheesecake with cream cheese filling that’s incredibly smooth and creamy
• ✅ The best Salted Caramel Cheesecake for dessert lovers with its perfect balance of sweet and salty flavors
• ✅ Gorgeous decadent Salted Caramel Cheesecake with chocolate crust option that always impresses guests
• ✅ Make-ahead friendly homemade Salted Caramel Cheesecake for special occasions that tastes even better the next day
• ✅ Versatile recipe with gluten-free Salted Caramel Cheesecake variations possible with simple substitutions
• ✅ Perfect festive Salted Caramel Cheesecake for holiday celebrations that will become your signature dessert

Ingredients for Salted Caramel Cheesecake

For the Homemade Salted Caramel Sauce:

• 1 cup (200g) granulated sugar
• 6 tablespoons (85g) unsalted butter, cut into pieces, room temperature
• 1/2 cup (120ml) heavy cream, room temperature
• 1 teaspoon flaky sea salt (like Maldon)
• 2 cups (250g) ground gingersnap cookies (regular or gluten-free)
• 1/4 cup (50g) granulated sugar
• 6 tablespoons unsalted butter, melted
• 2 pounds full-fat Philadelphia cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 2 tablespoons all-purpose flour (or gluten-free flour)
• 4 large eggs, room temperature
• 1 teaspoon vanilla bean paste (or extract)
• 1/2 cup (120g) full-fat sour cream, room temperature
• 1/3 cup (82g) of homemade salted caramel sauce, cooled
• Flaky sea salt for topping

Ingredient Tip: For the best Salted Caramel Cheesecake, ensure all refrigerated ingredients reach room temperature before mixing. Cold ingredients won’t blend properly and can cause lumps in your filling.

How to Make Salted Caramel Cheesecake – Step by Step

1. Heat the sugar: In a medium saucepan with a heavy bottom, heat sugar over medium heat. Watch carefully as sugar begins to melt and turn golden.
2. Caramelize carefully: Once sugar starts melting, gently swirl the pan occasionally (don’t stir). Continue until all sugar has melted and turned a deep amber color.
3. Add butter: Carefully add butter (mixture will bubble vigorously) and whisk until completely incorporated.
4. Add cream: Remove from heat and slowly pour in heavy cream while whisking constantly (mixture will bubble again).
5. Season and cool: Stir in sea salt and let sauce cool completely. Set aside 1/3 cup for the cheesecake filling and save the rest for topping.
6. Prepare the pan: Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil.
7. Make the crust mixture: In a medium bowl, combine ground gingersnap cookies, sugar, and melted butter until moistened and resembling wet sand.
8. Form the crust: Press mixture firmly into the bottom and slightly up the sides of the springform pan. Use a flat-bottomed glass for even compaction.
9. Pre-bake: Bake for 10 minutes, then remove and let cool while preparing the filling.
10. Beat cream cheese: In a large bowl using a stand mixer with paddle attachment, beat cream cheese on medium-low speed until completely smooth with no lumps, about 4-5 minutes. Scrape down sides as needed.
11. Add sugar and flour: Gradually add sugar and flour, beating until just incorporated and smooth.
12. Add eggs: On low speed, add eggs one at a time, mixing just until each is incorporated. Avoid overbeating.
13. Mix in remaining ingredients: Add vanilla bean paste, sour cream, and the reserved 1/3 cup of cooled caramel sauce. Mix on low until just combined. The filling should be smooth and slightly thick.
14. Pour filling: Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.
15. Prepare water bath: Place the foil-wrapped springform pan in a larger roasting pan. Fill the roasting pan with hot water about halfway up the sides of the springform pan.
16. Bake: Bake at 325°F for 1 hour and 15 minutes, or until the edges are set but the center still has a slight jiggle.
17. Cool gradually: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
18. Chill: Remove from water bath, run a knife around the edges to loosen, and refrigerate for at least 6 hours or overnight.
19. Serve: Before serving, drizzle with remaining salted caramel sauce and sprinkle with flaky sea salt.

Pro Tips for Making the Best Salted Caramel Cheesecake

• Prevent cracks: The water bath is crucial for preventing cracks in your Salted Caramel Cheesecake. The gentle, moist heat helps the cheesecake bake evenly.
• Temperature matters: Room temperature ingredients are non-negotiable for a perfectly smooth Salted Caramel Cheesecake filling. Cold cream cheese will remain lumpy no matter how long you beat it.
• Don’t rush the cooling: The slow cooling process prevents the Salted Caramel Cheesecake from collapsing or cracking. Patience yields the perfect texture.
• Caramel safety: When making caramel, keep a bowl of ice water nearby in case of splashes. Hot caramel can cause serious burns.
• Make it ahead: This homemade Salted Caramel Cheesecake for special occasions actually tastes better when made a day ahead, as the flavors have time to develop fully.

Best Ways to Serve Salted Caramel Cheesecake

This Salted Caramel Cheesecake with whipped cream topping creates a stunning presentation. For an extra-special touch, add a dollop of freshly whipped cream to each slice and another drizzle of warm caramel sauce.

For an elegant finish to your Salted Caramel Cheesecake for parties and gatherings, consider serving small slices on chilled plates with a sprinkle of crushed gingersnap cookies and a small scoop of vanilla bean ice cream.

Coffee and Salted Caramel Cheesecake are perfect companions. Try serving with a shot of espresso or a hot latte to complement the rich flavors.

For a festive twist, transform this into a festive Salted Caramel Cheesecake for holiday celebrations by decorating with seasonal elements like sugared cranberries, mint leaves, or edible gold leaf.

Storage & Leftovers

How long does Salted Caramel Cheesecake last in the fridge? When properly stored in an airtight container, your cheesecake will stay fresh for up to 5 days in the refrigerator.

For longer storage, you can freeze Salted Caramel Cheesecake for up to 3 months. Wrap individual slices or the whole cake (without toppings) tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before serving.

Store leftover caramel sauce separately in a jar in the refrigerator for up to 2 weeks. Warm it slightly before drizzling over slices.

Frequently Asked Questions

Can I make this Salted Caramel Cheesecake without a water bath?

While you can skip the water bath, it greatly increases the risk of cracks and uneven baking. If you must skip it, bake at 300°F instead of 325°F and expect possible texture differences.

How do I know when my Salted Caramel Cheesecake is done baking?

The edges should be set while the center still has a slight jiggle (about a 3-inch circle in the middle). The cheesecake will continue to set as it cools.

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

Yes, though homemade provides the best flavor. If using store-bought, choose a high-quality caramel sauce and add 1/4 teaspoon flaky sea salt per 1/2 cup of sauce.

How can I make a gluten-free recipe?

Simply use gluten-free gingersnap cookies for the crust and substitute the all-purpose flour with a gluten-free all-purpose flour blend. All other ingredients are naturally gluten-free.

Conclusion

This recipe  strikes that perfect balance between impressive and achievable. While it takes some time to prepare, each step is straightforward, and the result is a showstopping dessert that will have everyone asking for your recipe.

The combination of spiced gingersnap crust, velvety cheesecake filling, and that luscious homemade salted caramel creates a dessert that’s worthy of any celebration. Whether you’re making it for a holiday gathering or simply treating yourself to something special, this recipe delivers pure dessert bliss in every bite.

Have you tried making this recipe? Let me know in the comments how it turned out, or if you added your own creative twist to the recipe!

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