Salted Caramel Cheesecake Recipe
Creamy caramel cheesecake baked on a sweet and salty almond crust topped with a thick bed of buttery caramel and sprinkle of almonds.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Cheesecake Filling
Topping
Method
Crust Preparation
- 1
Prepare the oven
Preheat your oven to 350°F (175°C).
- 2
Mix crust ingredients
In a medium bowl, combine finely ground almonds, sugar, melted butter, and salt. Stir until well combined.
- 3
Form the crust
Press the almond mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove and let cool while preparing the filling.
Cheesecake Filling Preparation
- 5
Beat cream cheese
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- 6
Add sugar and sour cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.
- 7
Incorporate eggs and vanilla
Add the vanilla extract and eggs one at a time, mixing well after each addition. Ensure the mixture is smooth and creamy.
- 8
Add salt
Mix in the salt until just combined.
- 9
Pour into crust
Pour the cheesecake filling into the cooled almond crust, spreading it evenly.
- 10
Bake the cheesecake
Bake in the oven for 45-50 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
- 11
Chill the cheesecake
Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Topping Preparation
- 12
Prepare the topping
Once the cheesecake has chilled, drizzle the caramel sauce over the top evenly.
- 13
Garnish
Sprinkle the chopped almonds over the caramel topping for a delightful crunch.