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The Ultimate Easy & Creamy Salted Caramel Cheesecake (With Homemade Salted Caramel Drizzle)

A perfect slice of creamy salted caramel cheesecake topped with thick caramel sauce and sea salt flakes.
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This baked cheesecake delivers a rich, smooth texture and the perfect balance of sweet and salty flavor using homemade salted caramel sauce. It is an approachable recipe for a showstopper dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs (or Biscoff cookie crumbs for variation)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  • 3 large eggs, room temperature
  • 1/2 cup homemade salted caramel sauce (for batter)
  • 1/2 cup homemade salted caramel sauce (for topping)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water entry during the water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  4. Add 1 1/2 cups sugar and flour to the cream cheese mixture. Beat until just combined. Do not overmix.
  5. Mix in vanilla extract, salt, and heavy cream. Beat until smooth.
  6. Add eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Mix in 1/2 cup of the homemade salted caramel sauce gently.
  7. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is the water bath).
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Before serving, remove the sides of the springform pan. Drizzle the remaining 1/2 cup of salted caramel sauce over the top. Slice and serve.

Notes

  • For a Biscoff Crust: Substitute graham crackers with 1 1/2 cups of finely crushed Biscoff cookies.
  • To make the cheesecake creamy, bring your cream cheese and eggs to room temperature before starting.
  • If you want a no-bake option, chill the filling for 8 hours instead of baking.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-salted-caramel-cheesecake-recipe/