Salted Caramel Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan and line the bottom with a circle of parchment paper.

Combine graham cracker crumbs, 2 tablespoons sugar, melted butter, and 1/4 teaspoon kosher salt in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan using the bottom of a measuring cup or glass to compact it tightly.

Bake crust for 10 minutes, then remove from oven and set aside to cool while you make the filling. Keep oven at 325°F (160°C).

In a medium, heavy-bottomed saucepan, add 1 cup granulated sugar and 2 tablespoons water. Stir gently to moisten sugar, then place over medium heat.

Without stirring, let the sugar cook. If needed, gently swirl the pan occasionally to ensure even caramelization. Watch carefully: sugar will first dissolve, then turn pale amber, then deep amber — this should take 6–10 minutes.

When the sugar reaches a deep amber color, remove pan from heat and carefully add 6 tablespoons butter, whisking until incorporated. The mixture will bubble vigorously.

Gradually whisk in 1/2 cup warm heavy cream until smooth. Add 1 teaspoon kosher salt and stir. If any lumps form, return briefly to low heat while stirring until smooth. Transfer about 1/4 cup of the sauce to a small bowl and reserve for drizzling after baking; cool to room temperature. Let the remaining caramel cool slightly while you prepare the filling but keep it pourable (warm).

Lower oven temperature to 300°F (150°C) if desired for a more uniform bake (optional step). Prepare a large roasting pan for a water bath: wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat the room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape the bowl with a spatula.

Add 1 cup granulated sugar and 1/4 cup packed light brown sugar. Beat on medium-low until combined and smooth, about 1–2 minutes, scraping the bowl as needed.

Add eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overbeating to reduce air incorporation.

Mix in 1/2 cup sour cream, 1/2 cup heavy cream, 2 teaspoons vanilla extract, 2 tablespoons flour, and 1/2 teaspoon kosher salt on low speed until very smooth. Scrape down the bowl and mix briefly to ensure uniformity.

Stir in the warm (still pourable) caramel sauce into the filling by hand with a spatula until evenly distributed. Reserve about 2–3 tablespoons of caramel to swirl on top if you like a marbled look (optional). Do not overmix; incorporate just until blended.

Pour the filling into the cooled crust, smoothing the top with an offset spatula. If you reserved caramel for swirling, dollop small spoonfuls on top and drag a skewer gently through the surface to create a marble pattern.

Place the springform pan inside the prepared roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan to create a water bath. This helps prevent cracks.

Bake at 300°F (150°C) for 60–75 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken (about a 2-inch radius from the center). Avoid overbaking; carryover heat will finish the center. Rotate the pan halfway through baking if your oven has hot spots.

Once baked, turn off the oven. Crack the oven door and let the cheesecake cool inside the oven for 30–60 minutes to reduce abrupt temperature changes (this helps prevent cracks).

Remove the cheesecake from the water bath, unwrap the foil, and cool completely on a wire rack for 1–2 hours. Then chill the cheesecake in the refrigerator for at least 6 hours or preferably overnight to fully set.

After chilling, release and remove the springform collar. Use a hot, clean knife blade wiped between cuts to slice the cheesecake for cleaner pieces.

Warm the reserved 1/4 cup caramel if it has thickened (microwave 10–15 seconds or warm gently on the stove) and drizzle over each slice. Spoon extra reserved caramel (1/4 cup) in a small pitcher for serving.

Lightly sprinkle each slice with a pinch of sea salt flakes (about 1/8 teaspoon per slice) to enhance the salted caramel flavor.

Serve chilled. Store any leftovers covered in the refrigerator for up to 4 days; reheat caramel gently before serving.