My salted caramel cheesecake is perfect for caramel lovers! It has caramel swirled inside and on top, plus plenty of flaky sea salt. Add pecans in the crust for even more flavor! Recipe includes a how-to video!
The Best Salted Caramel Cheesecake
Caramel lovers, you are in for a serious treat! This salted caramel cheesecake isn’t some mediocre slice drizzled with some caramel sauce…no, this cheesecake is bursting with caramel flavor in every single layer!
From the pecan-infused graham cracker crust to the smooth, creamy caramel-swirled cheesecake, this is one gourmet dessert you won’t want to miss.
Why you will LOVE my recipe:
- Incorporates pecans in the crust for even more flavor (but if you don’t like nuts, you can always leave them out, too!).
- Uses my homemade caramel sauce, which is simply incredible. We’ll add this in the cheesecake and on top of it. Just look at that pretty swirl!
- No pre-baking the crust! Yay!
- Includes lots of tips for smooth, crack-free results, so even beginner bakers can be successful.
Want to make your cheesecake even more indulgent? Add a drizzle of chocolate ganache!
What You Need
Room temperature ingredients are extremely important for smooth and creamy final results. Make sure you have the following on hand:
- Cream cheese. Full-fat, brick-style cream cheese is a must here. Do not use the spreadable or low-fat kind! Make sure your cream cheese is at room temperature, otherwise your cheesecake could turn out lumpy.
- Eggs. Use room temperature eggs and lightly beat them before adding. Make sure to add them one at a time and be very gentle when incorporating so you don’t work too much air into the batter (which can cause cracks!).
- Sour cream. Full-fat greek yogurt would also work. I promise you won’t taste this, but you will notice the subtle tang it provides. To me, cheesecake isn’t cheesecake without it! And yes, this should be room temperature too.
- Caramel sauce. I use my homemade caramel sauce which works great here. Store-bought will work too, but the flavor of the homemade stuff is just incredible! My easy salted caramel sauce would also work just fine here, but I prefer the newer recipe.
- Pecans. Toasted pecans or untoasted pecans will work. While we are adding some to the crust, you could also throw some chopped toasted pecans into the batter of the cheesecake as well!
SAM’S TIP: If you are using my caramel sauce recipe, note that the caramel will begin to slightly spill over the sides of the cheesecake after being cut and as it sits out of refrigeration. Don’t worry–it shouldn’t all run off the cheesecake though, and it will re-firm once it goes back in the fridge.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Salted Caramel Cheesecake
Make the Crust
- Finely chop your pecans using either a knife, food processor, or crush them by whacking with the back of a spoon. Place in a bowl.
- Add the graham cracker crumbs and sugar and stir to combine.
- Pour in the butter and mix until everything is moistened.
- Press into a springform pan, making sure to go high up the sides of the pan. Set this aside–no need to pre-bake!
Make the Cheesecake
- Beat the cream cheese and sugar on medium speed until smooth and creamy. There should be no lumps in this mixture!
- Add the sour cream and vanilla and stir on low speed until everything is smooth.
- Lightly beat one egg with a fork, then stir into the batter. Repeat with the remaining eggs, working one at a time until each egg is just combined.
- Pour half the batter into your prepared crust, then drizzle ¼ cup of caramel sauce overtop.
- Add the remaining cheesecake batter and smooth the surface. Bake at 325F for 50-55 minutes or until almost set; the center will be jiggly but the edges should be set and may have puffed slightly.
- Let the cheesecake sit in the oven with the door open just a few inches for 1 hour. Remove and let cool to room temperature before placing in the fridge to chill for at least 6 hours.
- Add the remaining caramel sauce on top. I like to pop my cheesecake back in the fridge to let the caramel solidify a bit before slicing–it just yields prettier slices this way!
- Sprinkle with flaky salt, then slice and serve.
SAM’S TIP: For neat slices, use a sharp knife and run it under steaming hot water (and then dry it off) before slicing the cheesecake. Wipe the knife clean, then repeat!
Frequently Asked Questions
My biggest tip for preventing cracks in your cheesecake is to make sure the crust is higher than the cheesecake layer. This allows the crust to shrink with the cheesecake as it cools and removes the tension that can cause cracks.
Speaking of cooling, it’s important to cool your salted caramel cheesecake slowly. I opt to cool mine for an hour in the turned-off oven, then let it sit at room temperature, and finally place in the fridge. Taking your cheesecake directly from the oven to the fridge is sure to cause cracks.
My other tips from my previous cheesecake recipes apply here as well, such as not over-mixing, which can incorporate too much air and can cause cracks. This is especially important when you are incorporating the eggs. Using room temperature ingredients also helps with this immensely!
I typically just store my cheesecakes in their springform pans. To do this, I simply remove the ring once the cheesecake is fully set, serve, then reattach the ring and cover with foil to store.
This cheesecake will last in the fridge (covered, please!) for up to 5 days.
Yes! Place in an airtight container so it doesn’t absorb any odors from the freezer. This cheesecake will keep for several months in the freezer.
Want to go the extra mile? Top your cheesecake with some homemade whipped cream!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Salted Caramel Cheesecake
Ingredients
Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- ⅓ cup (40 g) finely chopped pecans (see note)
- 2 tablespoons granulated sugar
- 1 tablespoon firmly packed light brown sugar
- 7 tablespoons melted salted butter
Cheesecake:
- 24 oz (680 g) softened brick-style full-fat cream cheese
- 1 cup (200 g) granulated sugar
- ½ cup (120 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cup (236 ml) thick caramel sauce room temperature, divided (click link for homemade caramel sauce, see note)
- Flaky sea salt for sprinkling optional
Recommended Equipment
Instructions
For the crust
- In a medium-sized bowl, combine graham cracker crumbs, finely chopped pecans, and sugars.1 ½ cups (170 g) graham cracker crumbs, ⅓ cup (40 g) finely chopped pecans (see note), 2 tablespoons granulated sugar, 1 tablespoon firmly packed light brown sugar
- Add melted butter to the crumb mixture and mix until crumbs are moistened.7 tablespoons melted salted butter
- Press the mixture evenly onto the bottom and up the sides of a 9-inch springform pan.
For the cheesecake
- Preheat the oven to 325°F (165°C).
- In a large mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat on medium speed until smooth, creamy, and lump-free.24 oz (680 g) softened brick-style full-fat cream cheese, 1 cup (200 g) granulated sugar
- Add sour cream and vanilla extract and mix on low speed until combined.½ cup (120 g) sour cream, 1 teaspoon vanilla extract
- In a separate bowl, lightly beat each egg with a fork, then add one at a time to the cheesecake batter, mixing on low speed until just combined. Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.3 large eggs
- Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup (59ml) of caramel sauce evenly over the batter, then top with the remaining cheesecake batter.1 cup (236 ml) thick caramel sauce
- Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly like Jell-O, edges may puff slightly).
- Turn off the oven, crack the door several inches, and let the cheesecake cool inside for 1 hour.
- Remove from the oven to cool at room temperature until cooled completely then top the cheesecake with the remaining caramel sauce and transfer it to the refrigerator to chill completely (6 hours or overnight).
- Once the cheesecake is fully chilled, remove the springform ring, sprinkle the surface of the cheesecake with flaky sea salt if desired, then slice and serve. To store, reattach the springform ring and cover with foil.Flaky sea salt for sprinkling
Notes
Pecans
You can measure pecans before or after chopping. You can actually chop them, or I’ve also had success placing them in a plastic baggie and smacking them with a rolling pin or the back of a spoon until they’re fine. For nut-free cheesecake, simply omit the pecans, no other changes needed.Caramel sauce
I highly recommend making your own caramel sauce using my caramel topping recipe.Storing
Store covered in the refrigerator for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sruthi
This came out really well. The only issue I had was that the edges got a bit brown , but those parts tasted fine.
Cailyn
Hi! I sell cheesecakes and I got a request for a Salted Caramel cheesecake. Since I’ve never made a Salted Caramel before, I made one for my family to check it out before I sold it. The pecans in the crust is such a brilliant idea!! Excited to see if it’s a hit!
Sam
I hope everyone loves it! 🙂
Elizabeth
Can you freeze this in a time crunch?
Sam
While I haven’t tried freezing it myself, I don’t see any reason why it wouldn’t work. 🙂
Mark
We made this for Christmas with your caramel sauce recipe. Oh my word, it is perfect in every way. So decadent. Thanks so much for sharing, we are going to make this cheesecake a tradition!
Emily @ Sugar Spun Run
We’re so happy it was such a hit, Mark! Thanks for sharing 🩷
Elizabeth
My husband and I have raised 5 beautiful children, have been cooking and baking for over 40 years and love my cheesecake recipe. I wanted to try something a little different and special for my beautiful daughter on her birthday. She generally isn’t a dessert gal. Not only did she tell me this was the best cheesecake she has ever had, she also stated it was the best dessert I have ever made. Of course I made 2! Lots of people in the family! Everyone confirmed her statements! All requested the same for their next birthdays. Of course I made more and shipped it off to them. It also slices very nicely. I am so thankful for your website. How clear and direct you are! The cook mode option! This is only my 2nd review, and you are well worth 5Starts☆☆☆☆☆
Sam
Thank you Elizabeth! I am so glad everyone enjoyed the cheesecake. 🙂
Rita
I love your recipes! Just wanted to know how to make this bigger. I need a few more servings. my sister requested this for her 65th birthday cake.
Emily @ Sugar Spun Run
Hi Rita! You can increase the recipe, just know that you may have a different bake time if you use a different sized pan. We hope your sister loves her birthday cheesecake!
Jennifer
Would this recipe work in 4 inch springform pan for smaller cheesecakes? I have made your recipe and it’s excellent.
Sam
Hi Jennifer! You will have a lot more batter than needed for a 4 inch spring form pan. As long as you don’t overfill the pan it will work just fine. 🙂
Brandi
I have never left a comment on an internet recipe in all my 40 years. This recipe, however, deserves the best rating! It was a PERFECT cheesecake with the best crust! I didn’t make the homemade caramel but used melted caramels with some half and half. My husband raved about it, and he never eats sweets! My cheesecake didn’t crack. I cooked it for the 50 minutes and it still seemed a tad iffy. I added 5 more minutes and it was perfect! Thank you for sharing an amazing but easy to follow recipe!!!
Emily @ Sugar Spun Run
Thanks so much for the kind review, Brandi! We are so happy you enjoyed the cheesecake so much 😊
Laura
Made this yesterday and it was soo good! I did lose my nerves when baking and took it out too early but the taste made up for the messy plates 😉
Also I’ve never seen such a practical recipe card, including the measurements into the instructions – BRILLIANT!
Thank you for posting this!
Emily @ Sugar Spun Run
We’re so happy you enjoyed the recipe, Laura! ❤️
Cheryl
I’ve been told this is the best cheesecake I’ve ever, ever (!) made – and I’ve made a lot!!! Is was sooo good.
Would adding chopped apple to this recipe work?
Sam
Hi Cheryl! I think that would work, but I do have an apple pie cheesecake you could try as well. 🙂
Sav
Can I use unsalted butter for the crust instead of salted? Will I need to add extra salt?
Emily @ Sugar Spun Run
You can add ¼ teaspoon of salt to the crust 😊
Sav
I have another question🤪
Can low fat graham crackers be substituted for the regular graham crackers?
Emily @ Sugar Spun Run
Hi Sav! That should work fine 😊
Gena
How many days can this stay refrigerated?
Sam
Hi Gena! There should be storing instructions in the recipe notes 🙂
Gena
Got it. Thanks!!! Can’t wait to make!!
RuSonja
I just made this (but with a few tweaks..) and it disappeared! I fogot to take a pic of it so i went back to take one…it was gone!! The tweaks i made was no sugar, extra butter and pecans and added some cinnamon to the crust. And i added less than one half teaspoon of caramel emulsions to the batter and cut the vanilla in half. The vanilla i used was dominican style vanilla.
Sam
I’m so glad everyone enjoyed it so much! 🙂
Emily
Made this once before and will be making again for an upcoming Christmas. Does anyone know how this would be if I made and froze in advance?
Sam
Hi Emily! I haven’t personally tried it, but I think it could work. 🙂