Salted Caramel Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan on the bottom and sides with 1 teaspoon butter or neutral oil. Optionally wrap the outside of the springform pan in a double layer of heavy-duty foil to protect from water bath leaks.

In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon fine sea salt.

Stir in 6 tablespoons melted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly across the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan, using the bottom of a measuring cup or glass for firm, even compaction.

Bake crust for 8-10 minutes until set and fragrant. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool while you prepare the filling.

Bring the oven temperature down to 325°F (160°C) if not already set. Place a rack in the lower third of the oven to accommodate a water bath.

Using a stand mixer fitted with the paddle attachment or a large bowl and hand mixer, beat 24 ounces room-temperature cream cheese on medium-low speed for 1-2 minutes until smooth and free of lumps. Scrape the bowl frequently.

Add 1 cup granulated sugar and 1/4 teaspoon fine sea salt and continue beating on medium speed until combined and smooth, about 1 minute. Avoid whipping too much air into the batter.

Add the eggs one at a time, beating on low speed and scraping the bowl between additions. Mix just until each egg is incorporated; do not overmix.

Add 1 cup sour cream, 1/2 cup heavy cream, 2 tablespoons flour (or cornstarch) and 2 teaspoons vanilla extract. Mix on low speed until smooth and uniform, about 20-30 seconds. Stop as soon as the batter is homogeneous.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare a large roasting pan or deep baking dish for a water bath. Place the springform pan inside the roasting pan. Carefully pour very hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan (approximately 1–2 cups depending on pan size). The foil around the pan helps prevent leaks.

Bake at 325°F (160°C) for 50–65 minutes, until the edges are set and the center still slightly jiggles (about 1/2 inch) when gently shaken. Avoid overbaking to prevent cracks.

Turn off the oven and crack the door open about 1 inch. Let the cheesecake cool in the oven for 1 hour to reduce thermal shock and minimize cracking.

After 1 hour, remove the cheesecake from the water bath and the roasting pan. Run a thin knife around the edge of the pan to loosen the cake (this helps prevent sticking as it cools). Cool to room temperature on a rack, then refrigerate for at least 6 hours or overnight for best texture.

While the cheesecake chills (or up to 2 days ahead), make the salted caramel. In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Stir briefly just to moisten the sugar, then wipe down the sides of the pan with a wet pastry brush to remove stray crystals.

Place the pan over medium heat and let the sugar dissolve without stirring. Gently swirl the pan occasionally to promote even melting. Watch closely: the sugar will first clump, then liquefy, then turn amber.

When the syrup reaches a deep amber color (about 8–10 minutes), remove the pan from heat. Immediately and carefully add 6 tablespoons cubed butter; the mixture will bubble vigorously. Stir with a heatproof spatula until the butter is fully incorporated.

Slowly drizzle in 1/2 cup warm heavy cream while stirring; the caramel will bubble up again. Stir until smooth. If any solids remain, return to very low heat briefly and stir until smooth.

Stir in 3/4 teaspoon fine sea salt (or to taste). Allow the caramel to cool to lukewarm. The sauce will thicken as it cools. Transfer to a jar and refrigerate; it will keep for up to 2 weeks. Warm gently before using if very thick.

When cheesecake has fully chilled and set, remove springform ring. If you prefer a neat top edge, you can run a hot towel around the outside of the ring before removing to warm and loosen; otherwise release the ring carefully.

Spoon or pour salted caramel sauce over the center of the cheesecake. For a decorative look, start with about 1/2 cup of caramel and spread gently with an offset spatula, leaving a small border of plain cheesecake to show. Reserve extra sauce for serving.

Lightly sprinkle flaky sea salt (about 1/2 teaspoon) across the caramel to enhance the flavor. If desired, pipe additional caramel rosettes or drizzle in a decorative pattern. Chill for 15–30 minutes to set the caramel slightly before slicing.

To slice cleanly, run a sharp knife under hot water, dry it, then slice with a single smooth stroke. Wipe the knife clean between slices and reheat as needed. Serve chilled, with extra warmed caramel on the side.