Many desserts can leave you feeling full but few can captivate as many senses as a beautifully made salted caramel cheesecake. Imagine digging into a rich, creamy cheesecake generously drizzled with velvety caramel, finished with a subtle bite of sea salt. This dessert has a way of making any occasion feel special, whether it’s a family gathering, an intimate celebration, or simply satisfying your sweet tooth after a long day.
Why We Love This Salted Caramel Cheesecake Recipe
You will adore this salted caramel cheesecake for several reasons. The combination of a crumbly, nutty crust paired with a luxuriously creamy filling is heavenly. Each bite combines that delightful sweetness of caramel with just a hint of salt, creating a balance that’s irresistible. Not only does it taste fantastic, but this recipe also fills your home with warm, inviting scents while it bakes. Plus, its stunning appearance makes it a great centerpiece for your dessert table.
Another reason why this dessert is cherished is its versatility. While it shines as is, you can easily customize it with various toppings or variations, allowing you to make it your own. So, whether you’re entertaining guests or just treating yourself, this salted caramel cheesecake is bound to impress.
Ingredients for Salted Caramel Cheesecake
To create this delightful dessert, gather the following ingredients:
- Graham Cracker Crust:
- 1 1/2 cups (170 g) graham cracker crumbs
- 1/3 cup (40 g) finely chopped pecans
- 2 tablespoons granulated sugar
- 1 tablespoon firmly packed light brown sugar
- 7 tablespoons melted salted butter
- Cheesecake Filling:
- 24 oz (680 g) softened brick-style full-fat cream cheese
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 cup (236 ml) thick caramel sauce, at room temperature, divided
- Flaky sea salt for sprinkling (optional)
How to Make Salted Caramel Cheesecake Directions
Creating your salted caramel cheesecake will take some patience, but the process is straightforward, and the results are well worth it. Let’s dive into the step-by-step directions to bring this creamy delight to life.
- Prepare the Crust: Start by combining the graham cracker crumbs, finely chopped pecans, granulated sugar, and brown sugar in a medium mixing bowl. Pour in the melted salted butter. Mix everything together until the crumbs are moistened evenly. Pour this mixture into a 9-inch springform pan, pressing it firmly into the bottom and slightly up the sides to form a crust.
- Preheat the Oven: While you make the cheesecake filling, preheat your oven to 325°F (165°C).
- Cheesecake Filling: In a large bowl, beat together the softened cream cheese and granulated sugar until you achieve a smooth, creamy consistency. Add in the sour cream and vanilla extract, mixing until fully combined.
- Incorporate Eggs: In a separate bowl, lightly beat the eggs. Gradually add the eggs into your cream cheese mixture, one at a time, ensuring each is fully incorporated before adding the next.
- Layering the Cheesecake: Carefully pour half of the cheesecake batter into the prepared crust. Drizzle 1/4 cup of caramel sauce over this layer, then gently top with the remaining cheesecake batter.
- Bake: Place your cheesecake in the preheated oven and bake for 50-55 minutes or until the filling is set, but still slightly jiggly in the center. Once baked, turn off the oven and leave the door slightly ajar. This will help the cheesecake cool gently and prevent it from cracking.
- Cool and Chill: Let the cheesecake cool at room temperature for an hour, then cover and refrigerate for at least 6 hours, preferably overnight, to allow it to firm up.
- Final Touch: Before serving, you can drizzle the surface with more caramel sauce and sprinkle with flaky sea salt for that perfect finishing touch.
How to Serve Salted Caramel Cheesecake
When it’s time to serve your salted caramel cheesecake, take a moment to appreciate its beautiful layers. To slice, use a sharp knife for clean edges—dipping it in hot water for a moment can help. Consider offering extra caramel sauce on the side for drizzling, as well as a sprinkle of flaky sea salt for guests to add to their liking. Pair the cheesecake with a cup of coffee or tea to enhance the flavors.
Make your presentation an experience by placing each slice on a decorative plate and garnishing it with some freshly whipped cream or a few pecans for added texture. This will not only make your dessert look appealing but also offer your guests different flavor and texture combinations.
Expert Tips: Salted Caramel Cheesecake
- Softening Cream Cheese: Make sure your cream cheese is at room temperature. This prevents lumps in your cheesecake and allows for a smoother texture. You can leave it out for a couple of hours or microwave it for about 15-20 seconds.
- Baking Tips: If your oven tends to bake unevenly, rotate the cheesecake halfway through the baking time. Also, using a water bath can help regulate temperature while baking, ensuring even cooking.
- Cooling the Cheesecake: Following the cooling instructions is essential to avoid cracks. Sudden temperature changes can affect the texture, so allow it to cool gradually in a slightly opened oven.
- Serving Temperature: For the best flavor and texture, serve the cheesecake chilled but not too cold. Let it sit at room temperature for about 30 minutes before serving.
- Customization: Feel free to experiment with different flavored caramel, or add a layer of chocolate ganache underneath the caramel for an extra-rich treat.
How to Store Salted Caramel Cheesecake
Take care of your delicious cheesecake by storing it properly. After it has cooled and set in the refrigerator, cover it tightly. This prevents it from drying out or absorbing other odors from your fridge. If stored correctly, your cheesecake should remain fresh for up to five days. You can also freeze it if you’d like to keep it longer. Cut it into slices, wrap each piece tightly in plastic wrap, then place them in an airtight container. When you’re ready to enjoy, thaw it in the refrigerator overnight.
Variations of Salted Caramel Cheesecake
While this salted caramel cheesecake is exceptional on its own, you might want to switch things up a bit. Here are some delicious variations you could try:
- Chocolate Salted Caramel Cheesecake: Incorporate melted chocolate into the cheesecake filling for a rich chocolate flavor or swirl in some chocolate ganache before baking.
- Nutty Crust Variations: Replace pecans with other nuts like almonds or hazelnuts to introduce different flavors. You could also add crushed Oreo cookies for a chocolatey twist.
- Fruit Toppings: After chilling, fresh fruit like strawberries, raspberries, or even slices of banana could provide a refreshing contrast to the rich cheesecake and caramel.
- Spiced Variations: Consider adding a sprinkle of cinnamon or nutmeg to the filling for a warm, spicy note.
Taking a few creative leaps can turn this classic cheesecake into a personalized masterpiece that reflects your individual taste.
FAQ Section
What is salted caramel cheesecake?
Salted caramel cheesecake is a decadent dessert that features a creamy cheesecake filling accompanied by rich caramel sauce and a hint of sea salt. It combines elements of sweetness and a touch of salt to create a perfect balance.
Can I make salted caramel cheesecake in advance?
Yes, you can make salted caramel cheesecake ahead of time. In fact, it tastes better when allowed to chill for several hours or overnight, as this enhances the flavors and texture.
How long can I store salted caramel cheesecake?
Properly stored in the refrigerator, your salted caramel cheesecake will remain fresh for up to five days. If you’d like to keep it longer, you can freeze it for up to three months.
Can this cheesecake be made gluten-free?
Absolutely! You can substitute regular graham cracker crumbs with gluten-free options available in stores. Make sure all other ingredients are gluten-free as well.
Salted Caramel Cheesecake
Ingredients
Graham Cracker Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 1/3 cup 1/3 cup finely chopped pecans
- 2 tablespoons 2 tablespoons granulated sugar
- 1 tablespoon 1 tablespoon firmly packed light brown sugar
- 7 tablespoons 7 tablespoons melted salted butter
Cheesecake Filling
- 24 oz 24 oz softened brick-style full-fat cream cheese
- 1 cup 1 cup granulated sugar
- 1/2 cup 1/2 cup sour cream
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs, at room temperature
- 1 cup 1 cup thick caramel sauce, at room temperature, divided
- Flaky sea salt for sprinkling (optional) Optional topping.
Instructions
Preparation
- Combine the graham cracker crumbs, finely chopped pecans, granulated sugar, and brown sugar in a medium mixing bowl.
- Pour in the melted salted butter and mix until the crumbs are moistened evenly.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Baking
- Preheat your oven to 325°F (165°C).
- In a large bowl, beat together the softened cream cheese and granulated sugar until smooth.
- Add in the sour cream and vanilla extract, mixing until fully combined.
- Lightly beat the eggs in a separate bowl, then gradually add them into the cream cheese mixture, one at a time.
- Pour half of the cheesecake batter into the prepared crust. Drizzle 1/4 cup of caramel sauce over this layer, and then gently top with the remaining cheesecake batter.
- Bake for 50-55 minutes or until the filling is set but still slightly jiggly in the center.
- Turn off the oven and leave the door slightly ajar to cool the cheesecake gently.
Cooling and Serving
- Let the cheesecake cool at room temperature for an hour, then cover and refrigerate for at least 6 hours, preferably overnight.
- Before serving, drizzle the surface with more caramel sauce and sprinkle with flaky sea salt.
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