The Best Salted Caramel Cheesecake
Caramel lovers, you are in for a serious treat! This salted caramel cheesecake isn’t some mediocre slice drizzled with some caramel sauce…no, this cheesecake is bursting with caramel flavor in every single layer! From the pecan-infused graham cracker crust to the smooth, creamy caramel-swirled cheesecake, this is one gourmet dessert you won’t want to miss.
Why you will LOVE my recipe:
Incorporates pecans in the crust for even more flavor (but if you don’t like nuts, you can always leave them out, too!). Uses my homemade caramel sauce, which is simply incredible. We’ll add this in the cheesecake and on top of it. Just look at that pretty swirl! No pre-baking the crust! Yay! Includes lots of tips for smooth, crack-free results, so even beginner bakers can be successful.
Want to make your cheesecake even more indulgent? Add a drizzle of chocolate ganache!
What You Need
Room temperature ingredients are extremely important for smooth and creamy final results. Make sure you have the following on hand:
Cream cheese. Full-fat, brick-style cream cheese is a must here. Do not use the spreadable or low-fat kind! Make sure your cream cheese is at room temperature, otherwise your cheesecake could turn out lumpy. Eggs. Use room temperature eggs and lightly beat them before adding. Make sure to add them one at a time and be very gentle when incorporating so you don’t work too much air into the batter (which can cause cracks!). Sour cream. Full-fat greek yogurt would also work. I promise you won’t taste this, but you will notice the subtle tang it provides. To me, cheesecake isn’t cheesecake without it! And yes, this should be room temperature too. Caramel sauce. I use my homemade caramel sauce which works great here. Store-bought will work too, but the flavor of the homemade stuff is just incredible! My easy salted caramel sauce would also work just fine here, but I prefer the newer recipe. Pecans. Toasted pecans or untoasted pecans will work. While we are adding some to the crust, you could also throw some chopped toasted pecans into the batter of the cheesecake as well!
SAM’S TIP: If you are using my caramel sauce recipe, note that the caramel will begin to slightly spill over the sides of the cheesecake after being cut and as it sits out of refrigeration. Don’t worry–it shouldn’t all run off the cheesecake though, and it will re-firm once it goes back in the fridge. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Salted Caramel Cheesecake
Make the Crust
Make the Cheesecake
SAM’S TIP: For neat slices, use a sharp knife and run it under steaming hot water (and then dry it off) before slicing the cheesecake. Wipe the knife clean, then repeat! Want to go the extra mile? Top your cheesecake with some homemade whipped cream! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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