Description
This Easy Salted Caramel Cheesecake combines a rich, creamy cheesecake with a luscious homemade salted caramel sauce layered over a buttery graham cracker crust. Featuring a delicate balance of sweet and salty flavors, topped with crunchy toffee bits, this decadent dessert is perfect for special occasions or a delightful treat any time.
Ingredients
Units
Scale
Caramel Sauce
- 2 1/2 cups (518g) sugar
- 10 tbsp (140g) salted butter, room temperature
- 1 1/4 cups (300ml) heavy whipping cream, room temperature
- 6 tbsp (49g) all purpose flour, sifted
Crust
- 2 cups (268g) graham cracker crumbs
- 1/2 cup (112g) salted butter, melted
- 3 tbsp (42g) packed light brown sugar
Filling
- 24 oz (678g) cream cheese, room temperature
- 3/4 cup (168g) packed light brown sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 4 large eggs, room temperature
To Finish
- Toffee bits (for garnish)
Instructions
- Make the caramel sauce: Pour the sugar into an even layer in a large saucepan over medium heat, stirring often until it melts and turns a darker amber color, about 10 minutes. Remove from heat and whisk in the butter until combined. Slowly add the heavy cream, whisking continuously until smooth. Set aside about 1 1/2 cups of this caramel for topping. Add sifted flour to the remaining caramel and whisk until smooth to prevent lumps.
- Prepare the crust: Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and brown sugar in a bowl. Press the mixture onto the bottom and up the sides of a 9-inch springform pan lined with parchment paper and greased sides. Bake the crust for 10 minutes, then cool. Wrap the pan’s outside with aluminum foil to prevent water from seeping in during baking.
- Reduce oven temperature: Lower the oven temperature to 300°F (148°C). Pour the caramel sauce mixed with flour into the crust and spread evenly.
- Make the cheesecake filling: In a large bowl, beat cream cheese, brown sugar, and flour on low speed until smooth and combined. Add sour cream and vanilla extract, mixing on low until incorporated. Add eggs one at a time, mixing slowly and scraping bowl sides as needed for even mixing.
- Assemble and bake: Pour the cheesecake filling over the caramel layer in the crust. Place the springform pan inside a larger pan, then pour warm water into the outer pan to halfway up the springform pan’s sides, ensuring water does not go above the foil. Bake for 1 hour 45 minutes; the center should be set but slightly jiggly.
- Cool gently: Turn off the oven, leave the door closed for 30 minutes to continue cooking slowly. Then crack the door open for another 30 minutes to cool gradually, preventing cracks.
- Chill: Remove the cheesecake from the water bath and foil wrap. Refrigerate uncovered until fully cooled and firm, about 5-6 hours.
- Finish and serve: Remove the cheesecake from the springform pan, place on a serving dish. Pour 1/2 cup of the reserved caramel sauce over the top and sprinkle with toffee bits. Serve additional caramel sauce on the side for drizzling. Store leftovers in an airtight container in the refrigerator, best consumed within 4-5 days.
Notes
- Use room temperature ingredients for a smooth, even batter and to avoid lumps.
- Slowly adding eggs and mixing on low speed helps prevent cracks in the cheesecake.
- Wrapping the pan with aluminum foil and baking in a water bath keeps moisture consistent and prevents cracking.
- Letting the cheesecake cool gradually in the oven helps avoid surface cracks and ensures a creamy texture.
- The caramel sauce can be made ahead and refrigerated; warm gently before use.
- Press the crust mixture firmly to create a solid base that holds the filling well.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 520
- Sugar: 38g
- Sodium: 280mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
