There’s something magical about sinking a fork into a slice of baked salted caramel cheesecake that has just been lovingly whipped up in your own kitchen. This dessert recipe strikes the perfect balance between a rich dessert and a light, airy finish—creamy cheesecake meets indulgent salted caramel drizzled down the sides. You’ll find it’s an intermediate-level project that takes about 30 minutes of active prep time, an hour in the oven, and a leisurely hour of gradual cooling, which means you can relax with a cup of coffee or chat with friends while it works its magic. At roughly 500 calories per serving, it’s the kind of treat you’ll want to share around a special gathering, yet it’s so scrumptious you might find yourself savoring every last bite.
Whenever I pull this masterpiece from the fridge after at least four hours of chilling—or better yet, the next day—I marvel at how the buttery crust, the silky cheesecake filling, and that golden ribbon of salted caramel all come together in perfect harmony. From the first creamy spoonful to the gentle crunch at the finish, each bite tells a story of classic flavors reinvented. As someone who adores experimenting with desserts, I’ve learned that ensuring every ingredient is at room temperature and taking the time to cool the cheesecake gradually not only prevents cracks but also elevates the texture to silky perfection. Trust me, once you try this, you’ll be dreaming about it long after the last crumb has vanished.
KEY INGREDIENTS IN BAKED SALTED CARAMEL CHEESECAKE
Before we dive into the mixing bowls and the oven, let’s get to know the stars of this cheesecake show. Each component plays a crucial role in creating the balance of crunch, creaminess, and that irresistible salted caramel drizzle that makes this dessert unforgettable.
- Graham cracker crumbs – These provide the foundation for your crust, offering a sweet, nutty crunch that contrasts beautifully with the silky cheesecake layer.
- Granulated sugar – Found in the crust, the filling, and the caramel sauce, sugar not only sweetens but also helps develop structure in the crust and that rich amber color in the caramel.
- Unsalted butter – Melting into the crumb mixture, butter binds everything together and adds a luscious richness to both the crust and the caramel sauce.
- Cream cheese – The heart of the cheesecake, this silky, tangy ingredient softens into a velvety filling that melts in your mouth.
- Vanilla extract – A splash of this aromatic extract brings warmth and depth, elevating the cheesecake’s flavor profile.
- Sour cream – Adds a tangy twist and extra creaminess, ensuring the filling is smooth and never too sweet.
- Eggs – These little powerhouses provide structure and stability, making sure your baked cheesecake sets perfectly without becoming rubbery.
- All-purpose flour – Just a touch of flour helps stabilize the filling, preventing cracks and giving a light lift.
- Heavy cream – When added to the melted sugar, heavy cream transforms it into a silky, pourable caramel sauce.
- Sea salt – A sprinkle of sea salt at the end enhances the sweetness and brings out all the underlying flavors, creating that signature sweet-and-salty finish.
HOW TO MAKE BAKED SALTED CARAMEL CHEESECAKE
Ready to roll up your sleeves and create this bounty of flavors? The process is straightforward but rewarding, guiding you step by step from crust to glorious salted caramel topping.
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and set it aside to ensure the crust won’t stick.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the texture resembles wet sand—every crumb should be lightly coated.
3. Press that crumb mixture firmly and evenly into the bottom of your prepared pan, using the back of a spoon to smooth the surface and create a sturdy base.
4. Bake the crust for 10 minutes in the preheated oven. Once golden, remove it and let it cool while you prepare the filling.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes, until completely smooth and creamy.
6. Gradually add the sugar, continuing to beat until no granules remain and the mixture looks silky.
7. Mix in the vanilla extract and sour cream, followed by the flour, beating just until the batter is smooth and homogeneous.
8. Add the eggs one at a time, beating on low speed and scraping down the sides after each addition—do not overmix, or your cheesecake may crack.
9. Pour the cheesecake filling over the cooled crust and use a spatula to smooth the top surface for an even finish.
10. Bake for 55–60 minutes, or until the center is set but still slightly jiggly when gently shaken.
11. Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour—this gradual cooling helps prevent cracks.
12. For the caramel, place sugar in a medium saucepan over medium heat. Stir constantly with a heatproof spatula or whisk until it melts into a lustrous amber syrup.
13. Add the butter cubes and whisk until fully incorporated and smooth.
14. Slowly drizzle in the heavy cream while whisking constantly—be cautious, as it will bubble up vigorously.
15. Remove from heat and stir in the sea salt. Let the caramel cool slightly until it thickens to a drizzle-friendly consistency.
16. Once the cheesecake has cooled, drizzle the cooled caramel sauce over the top, letting it cascade over the edges for that dramatic finish.
17. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to let it set completely and develop its full flavor.
SERVING SUGGESTIONS FOR BAKED SALTED CARAMEL CHEESECAKE
After all your careful work, serving is the moment to shine and showcase your creation. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself, these presentation ideas will make every slice look and taste divine.
- Classic slice presentation – Use a hot, clean knife (dip it in hot water and wipe dry) to achieve ultra-smooth slices. Serve each piece on a pristine white dessert plate so the creamy filling and amber caramel stand out.
- Drizzle emphasis – Right before serving, give each slice an extra generous drizzle of room-temperature caramel sauce. For a bakery-style finish, use a spoon to flick thin threads of sauce across the plate.
- Fresh fruit garnishes – Add a pop of color and brightness by arranging fresh berries, like raspberries or blackberries, alongside each slice. The tart fruit cuts through the richness and keeps the plate lively.
- Creamy dollops and crunch – Top each piece with a small swirl of lightly sweetened whipped cream and sprinkle toasted pecans or chopped nuts for added texture and flavor contrast.
HOW TO STORE BAKED SALTED CARAMEL CHEESECAKE
Proper storage ensures your cheesecake stays as divine on day three as it was on day one. Whether you’re saving leftovers or planning ahead, follow these guidelines to maintain that creamy texture and unforgettable flavor.
- Refrigerator – Cover the cheesecake with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days, and each slice will retain its luscious, creamy texture.
- Freezing whole – For longer storage, wrap the entire cooled and set cheesecake tightly in plastic wrap, then aluminum foil. It can freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Freezing slices – Individual portions can be wrapped in plastic wrap and stored in a zip-top freezer bag. This method allows you to defrost one or two slices at a time, perfect for satisfying late-night cravings.
- Sauce storage – Keep any leftover salted caramel sauce in a sealed jar in the refrigerator for up to one week. Rewarm gently in the microwave or over a double boiler before using.
CONCLUSION
This baked salted caramel cheesecake is the pinnacle of indulgence: a crisp, buttery crust meets a luxuriously smooth cream cheese filling, all crowned with a blanket of velvety caramel that’s kissed by sea salt. From the first mix of graham cracker crumbs to the final drizzle of sauce, each step is crafted to maximize flavor and texture. With about 30 minutes of prep and an hour of baking (plus that essential resting hour), this intermediate recipe gives you ample time to chat with friends, sip a glass of something special, or simply admire your handiwork. The result is a show-stopping dessert perfect for celebrations or whenever you crave a rich, creamy cheesecake topped with salted caramel. Feel free to print this article and save it to your favorite recipe binder for easy reference next time you want to dazzle your taste buds.
I hope you’ll give this recipe a try and share how it turned out! Below, you’ll find a helpful FAQ section to answer some common questions about technique and troubleshooting. If you have comments, questions, or feedback—whether you experimented with a chocolate cookie crust, added pecans, or discovered your own twist—let me know. I love hearing stories from fellow home cooks and am happy to help you achieve that perfect crack-free surface, the ideal caramel drizzle, or any other detail that will make your cheesecake shine. Enjoy every luscious bite!
Baked Salted Caramel Cheesecake
Description
Experience the creamy, rich flavors of baked cheesecake topped with a decadent salted caramel that drizzles down the sides, making every bite a delightful adventure.
Ingredients
Instructions
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Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
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In a medium bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix well until the texture resembles wet sand.
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Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to smooth it.
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Bake the crust for 10 minutes in preheated oven, then remove and set aside to cool.
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In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
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Gradually add 1 cup of sugar and continue to beat until fully incorporated.
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Mix in the vanilla extract and sour cream, followed by the flour, until smooth.
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Add the eggs one at a time, beating just until combined after each addition. Do not overmix.
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Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
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Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
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Turn the oven off, leaving the cheesecake inside with the door slightly open for about an hour to cool gradually.
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For the salted caramel sauce, in a medium saucepan over medium heat, melt the sugar, stirring constantly with a heatproof spatula or whisk. It will form clumps and eventually melt into a thick amber sauce.
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Once melted, add the butter and whisk until fully incorporated.
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Slowly drizzle in the heavy cream while whisking continuously. Be cautious, as it will bubble up violently.
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Remove from heat and stir in the sea salt. Let it cool slightly before using.
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Once the cheesecake has cooled, drizzle the salted caramel sauce over the top, letting it fall over the edges.
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Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Note
- You can make the salted caramel sauce in advance and store it in the fridge for up to a week.
- For a nutty twist, add 1/2 cup of chopped pecans to the crust mixture.
- To prevent cracking, ensure all ingredients are at room temperature before mixing, and avoid over-beating the batter.
- Experiment with different types of cookies for the crust, like chocolate or speculoos, for added depth of flavor.
