Caramel Cheesecake
This caramel cheesecake is special because the caramel isn’t only a topping. It’s swirled into the cheesecake before baking, so you get ribbons of caramel throughout every bite. I like to top the cheesecake with a pinch of Maldon salt. The combination of creamy cheesecake and homemade salted caramel creates a balance of sweet and salty flavors that works every single time.
Why I think You’ll Love This Caramel Cheesecake
There are plenty of caramel cheesecake recipes out there, but this is the one I make when I want a reliable cheesecake with a rich caramel flavor in every layer.
- Homemade salted caramel adds a deeper flavor than store-bought sauces.
- Caramel is swirled directly into the cheesecake batter, not just used as a topping.
- The creamy filling pairs perfectly with the buttery graham cracker crust.
- The salted caramel topping helps balance the sweetness.
- The cheesecake freezes beautifully, making it a great make-ahead dessert.
- Works equally well for holidays, celebrations, or whenever you’re craving cheesecake.
Key Ingredients Used
Cream Cheese: I always use full-fat cream cheese for cheesecake. It gives the filling its rich texture and helps create that smooth, creamy consistency.
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Sour Cream: The sour cream adds moisture and a slight tang that balances the sweetness of the caramel.
Brown Sugar: I use brown sugar in both the crust and filling because it adds a subtle caramel-like flavor that complements the homemade caramel sauce.
Homemade Salted Caramel Sauce: This is really the star of the recipe. I like making it from scratch because the flavor is much richer and less sweet than many store-bought versions.
Graham Crackers: They create a sturdy crust that doesn’t compete with the caramel flavor.
Flaky Sea Salt: A small amount sprinkled on top makes a big difference. It helps balance the richness and brings out the caramel flavor even more.
How to Make Salted Caramel Cheesecake
I will show you step-by-step how to make this delicious Caramel Cheesecake recipe.
First thing to do is make the caramel sauce. You will need it to come to room temperature before making the cheesecake. All of the ingredients and the instructions are located below on this page.
If you don’t want to make the homemade caramel sauce, you can use store-bought, or use dulce de leche instead.
Make The Salted Caramel Sauce
To make the caramel sauce place the granulated sugar in a saucepan with a heavy bottom. Make sure to use a stainless steel pan, not non-stick.
Start melting the sugar over medium heat. Continue to stir to make sure to melt the sugar evenly.
Once the last bit of sugar melts, the syrup should be a golden color. Add the butter to the pan. Be careful not to burn yourself.
Stir until the butter melts.
Then start adding the heavy cream slowly to the pan, while stirring and cooking the caramel sauce over medium-low or low heat.
Once all the cream is incorporated, remove from the heat and pour in a bowl.
Add the vanilla and salt. Stir to combine.
Prepare The Crust
To make the crust, add the graham crackers and brown sugar to a large bowl. Stir to combine.
Add the melted butter and stir.
Press the crust on the bottom of a springform pan. I used a deep 8″ pan. You can also use a 9″ pan.
Bake the crust for 10 minutes in the oven.
Make the Cheesecake Base
To make the cheesecake batter, beat the cream cheese until creamy.
Add the brown sugar and granulated sugar, beat to combine.
Then add the sour cream and mix.
Finish the Cheesecake Batter
Add the eggs, one at a time, making sure to incorporate one egg before adding the next one.
It’s important to scrape the bowl in between additions to ensure everything is getting nicely incorporated together.
Add the vanilla extract and salt.
The batter is ready.
Assemble the Caramel Cheesecake
To assemble the cheesecake, pour half of the cheesecake filling to the bottom of the prepared pan with the baked crust.
Spread 1/2 cup of caramel sauce on top of the batter.
Pour the remaining batter on top.
Wrap the bottom of the cheesecake pan with aluminum foil. Place the pan in a larger pan so you can set up the water bath. I like to use those disposable roasting pans from the store. They are inexpensive and you can use several times since you’ll only be putting water in it.
Fill the roasting pan with hot water.
Bake the Cheesecake
Bake the cheesecake in the pre-heated oven for about 1 hour. It can take longer or less time depending on your oven. Sometimes it can take even up to 75 minutes on my oven.
The cheesecake is done baking when the center is slightly jiggly, and the edges are set.
Turn the oven off, leave the cheesecake in there. Leave the door closed for one hour.
Remove the cheesecake, run a knife around the edges to make it come off the sides of the pan.
Let the cheesecake cool down. When it’s cool, place in the refrigerator for at least 6 hours before serving.
To serve
Before serving the cheesecake, microwave the caramel sauce gently since it was stored in the fridge and should have hardened. Pour 1/2 cup of caramel sauce over the cooled cheesecake. Spread it around with a spatula.
Place it back in the fridge for at least 20 minutes. Top with flaky sea salt.
Expert Tips
- For better and richer texture use full fat cream cheese, and full fat sour cream.
- Use room temperature ingredients before starting. They blend more easily and help create a smoother batter.
- Don’t overbeat the batter once you add the eggs. That can cause the cheesecake to break.
- The middle of the cheesecake should still be jiggly when you turn the oven off.
- Don’t immediately remove the cheesecake from the oven, turn the oven off, and let the cheesecake rest in it with the closed door for at least 1 hour before removing. The sudden temperature changes can also cause the cheesecake to break.
- Run a knife around the edges of the cheesecake as soon as you remove it from the oven.
Storage & Freezing
Store the Caramel Cheesecake in the fridge for up to 5 days, in an air-tight container.
You can freeze the cheesecake for up to 2 months, either sliced or the whole cheesecake. Freeze it first, and then wrap it once frozen. It should make it much easier to store. If you don’t want to cover the caramel sauce on top and ruin it, you can either freeze without the sauce, or you can simply store it in an air-tight freezer container instead of wrapping it.
Serving suggestions and substitutions
- You can drizzle some melted chocolate on top of the cheesecake along with the caramel sauce.
- Another option is to add whipping cream to the top of the cheesecake before serving.
- You could use the crust recipe from this Biscoff Cheesecake instead; it will make the cheesecake so delicious in place of the graham crackers.
- Use dulce de leche instead of caramel sauce.
Frequently Asked Questions
Yes. I actually prefer making cheesecake the day before serving. The overnight chill gives the texture time to fully set and improves the flavor.
Cracks usually happen from overmixing the batter, overbaking, or cooling the cheesecake too quickly. The water bath and gradual cooling help prevent this.
Yes. The cheesecake will be slightly shorter and may bake a little faster, so start checking for doneness a few minutes earlier.
More Cheesecake Recipes to Try
If you enjoyed this caramel cheesecake, there are several other cheesecake recipes worth trying. My Biscoff Cheesecake has the same rich, creamy texture with warm cookie flavors, while the Pistachio Cheesecake offers a nuttier twist. For something lighter and brighter, the Lemon Cheesecake is always a favorite. And if you want an easy option that doesn’t require baking, the No-Bake Cheesecake is a great recipe to keep on hand.
Printable Recipe
Caramel Cheesecake
Ingredients
Caramel Sauce
- 1 cup granulated sugar 200 grams
- 6 tbsp unsalted butter 85 grams
- 1/2 cup heavy cream 120 ml
- 1 tsp vanilla extract
- 1/2 tsp salt
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs 180 grams, or digestive biscuits
- 1/4 cup brown sugar 55 grams
- 6 tbsp unsalted butter melted (85 grams)
Cheesecake batter
- 907 grams cream cheese softened (4 packages of 8 oz.)
- 1 cup brown sugar 220 grams
- 1/4 cup granulated sugar 50 grams
- 1/2 cup sour cream 120 grams
- 4 large eggs room temp
- 1 tbsp vanilla extract
- 1/2 tsp salt
Instructions
Caramel Sauce
- To make the Caramel Sauce, you will need the heavy cream to be at room temperature, so let it sit out for 10 to 15 minutes before making the recipe. Or microwave it gently just to take the chill off.
- Add the sugar to a saucepan with a heavy bottom. The pot you are using should be stainless steel, don’t use non-stick pan to make the caramel.
- Place the pan over medium heat, and stir until the sugar melts. It’s important to stir constantly, to make sure the sugar melts evenly. Continue to stir the sugar, and when the last bit of sugar melts, the syrup should be a golden color. Be aware that the sugar can turn from golden to burnt in just under a minute, so you should pay a lot of attention when making this recipe.
- If the syrup is becoming too dark but there are still bits of sugar unmelted in it, remove the pan from the heat and continue to stir to help the sugar melt.
- As soon as the last bit of sugar melts, add the butter. Be aware the syrup may splatter, which can burn your hands if you aren’t careful.
- Stir the mixture until the butter melts.
- Add the heavy cream, a bit at a time, while stirring non-stop. Continue to cook the caramel over low heat, until all the cream has been added.
- Remove from the heat, once the caramel is smooth.
- Pour in a bowl, add salt and vanilla. Mix to combine.
- Let the caramel come to room temperature.
- You can make the caramel ahead. It can be stored in the fridge for up to 1 month.
Graham Cracker Crust
- Pre-heat the oven to 325ºF.
- Place the graham cracker in a food processor and process to obtain fine crumbs.
- Add the brown sugar and mix to combine.
- Melt the butter and mix with the crumbs and sugar.
- Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
- Bake the crust in the oven for 10 minutes.
- Remove it from the oven and let it cool down.
Cheesecake Batter
- Some cheesecake pans, such as my own, require the sides to be greased before adding the batter in, or the cheesecake sticks, so I always spray the sides of my pan with oil before pouring the cheesecake batter in.
- Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
- Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and mix to combine. Scrape the bowl.
- Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
- Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
- Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
- Add the vanilla, salt, and mix briefly.
- Pour half of the cheesecake batter in the pan, over the baked and cooled crust.
- Next, pour 1/2 cup of the caramel over the cheesecake batter. The caramel should be at room temperature. If it was stored in the fridge, heat it in the microwave for 5 to 10 second intervals, stirring in between. Store the remaining caramel in the fridge until you are ready to serve the cheesecake.
- Pour the remaining batter over the caramel. Use a spatula to spread the cheesecake batter evenly on top.
- Wrap the bottom of the pan with a few layers of foil.
- Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
- Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
- Turn the oven off, and leave the cheesecake in there for 1 hour.
- Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.
To decorate
- Before serving, remove the remaining caramel from the fridge and in the microwave for a few seconds until it’s runny.
- Pour over the cheesecake and spread with a spatula.
- Place it back in the fridge for at least 20 minutes. Top with salt flakes around the edges.
I love it
This recipe was a big hit with all. I will definitely make often!
Awesome! I love that!! Thank you so much!
To make my life easier, can I use jarred Carmel sauce on top of the cheesecake?
Sure!
This was amazing!
Only issue-I slightly reheated the caramel and poured over the cheesecake that was sitting in the fridge for a day. Then let it sit another 2days before transporting it to a birthday. The caramel looked solid and smooth, but during the drive I guess a lot of it was still liquid and fell to the bottom of the cake box.
Any advice on making a more solid caramel?
Loved this recipe.
Thank you
I think the issue could have been that you re-heated slightly too much maybe? It’s all about the temperature once you pour it.
So, i found your recipe and this cheesecake is in the oven currently. Question: your directions say to form the crust in the bottom of the pan but your photos show a crust around the sides? Thanks!
I tried making the Caramel Sauce. The recipe did not indicate water as an ingredient or indicate the amount to be used for the batch. The recipe did not call for water, either, I found another recipe that included water.
I don’t use water for the caramel sauce, it’s called the dry method, it’s my preferred method over using the wet method which is with water.
I stumbled upon your page and I’m excited to try so many of your recipes! I made the caramel cheesecake and it was divine. If I wanted more of a plain, traditional cheesecake vibe, would I use all white sugar and forgo the caramel sauce?
yes certainly! you can do that to make a plain cheesecake.
hi! amazing recipe! im wondering if i can make half of this recipe in a 6 inch pan! thank you very much
yes you can
Hi, I’m wondering if this can made as mini cheesecakes in a muffin pan & if there needs to be any time or ingredient adjustments.
Thanks!
baking time will be about 25 minutes. you will have about 24 mini cheesecakes. no water bath needed to bake them. keep the same oven temperature.
Do you use light or dark brown sugar? The recipe doesn’t specify, it looks like light in the pictures but I just wanted to make sure. Thanks!
I use light. You could use either, but I generally prefer light brown sugar.
Is the cooking time the same for both an 8 inch and 9 inch pan?
the 9 inch might take a bit less because it’s wider and more shallow.
If using purchased caramel sauce or dulce de leche, how much do I need to buy? The recipe calls for 1/2 cup in the cheesecake. How much do I need for the topping?
also about 1/2 cup. So probably about 1 cup total, but you can get a bit more just in case you like a very generous topping etc.
I have made this 3 times this holiday season and each time has been a huge hit! I am a salted caramel girly and couldn’t get enough of this cheesecake. Thank you for sharing your recipe!
Ohhhh that’s awesome!! fabulous! I love to hear that!!!
This was so delicious! I should’ve greased the pan as suggested because it got a little stuck. My bad. I will definitely make this again.
Delicioso!! Adoro!!