This Homemade Salted Caramel Cheesecake is an absolute game changer and may be your new go-to dessert. The rich, creamy texture of the cheesecake combined with that gooey caramel and a sprinkle of sea salt hits all the right notes and pairs amazingly well with the homemade, spiced graham cracker crust made with brown butter. This recipe is one that is perfect for the holidays and any other gathering where a good, show-stopping dessert is needed!
The Best Caramel Cheesecake Recipe
This salted caramel cheesecake recipe is prehaps the best caramel cheesecake on the internet. This cheesecake starts with a brown butter graham crust that takes things to the next level. The nutty aroma of the brown butter adds a rich depth, while a blend of spices gives it the perfect flavor profile. This crust complements the creamy cheesecake filling and the gooey salted caramel, creating the perfect bite. This crust isn’t just a base; it’s the secret weapon that makes every bite unforgettable!
The creamy cheesecake filling, made with brown sugar, is the real star of the show. That brown sugar brings a subtle caramel flavor, enhancing the richness of the cheesecake itself. When paired with the homemade salted caramel sauce, the combination is simply divine—the slight smokiness from the molasses in the sugar plays beautifully against the sweet, gooey caramel. Each bite delivers a luxurious experience, where the smooth, velvety texture of the cheesecake meets the deep, complex flavors of the caramel, making it a dessert you won’t soon forget!
More Delicious Fall Dessert Recipes
- Easy Pumpkin Cheesecake Recipe
- The Best Apple Crisp Recipe
- Pumpkin Chocolate Chip Cookies
- Sweet Potato Cookies
- Honey Bun Cake
- Banana Bars with Chocolate Chips
- Chocolate Chess Pie
- Pumpkin Spice Cookies
What Ingredients You’ll Need for this Salted Caramel Cheesecake
Cream Cheese Filling
- Cream cheese (room temperature)
- Eggs (room temperature)
- Light brown sugar
- Sour cream (room temperature)
- Vanilla bean paste
Crust
- Honey graham cracker cookies
- Unsalted butter, browned
- Light brown sugar
- Cinnamon
- Ginger
Caramel Sauce
- We use our caramel sauce recipe.
How to Make this Salted Caramel Cheesecake
Step 1. Make your Crust. Preheat the oven to 350F. Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
Step 2. Next, make your brown butter. First, cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 5-10 minutes.
Step 3. Next, place your graham cracker crumbs in a medium bowl. Add your sugar, brown butter, and spices. Mix until well combined.
Step 4. Pour your crust mixture evenly into a 9-inch or 10-inch springform pan. Press the crumbs down along the bottom and sides of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
Step 5. Bake the crust for 10 minutes. Once done, remove from oven and set aside. Then, reduce the oven to 325F.
Step 6. Make Quick Water Bath. Bring about 6-8 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.
Step 7. Make Cream Cheese Filling. In a large bowl, blend your cream cheese until smooth. Then, add sugar, vanilla bean paste, and sour cream. Blend until well combined (this is the part where I like to sneak a taste). Next, add eggs and mix into the filling until well incorporated. Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed. Once mixed, place the filling in the crust.
Step 8. Prepare to Bake Cheesecake. Carefully place the cheesecake on the middle rack and close the oven door. Bake for about 55-65 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle.
Step 9. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for about 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for about 1 hour or until cooled. Once cooled, transfer the cheesecake to the refrigerator, uncovered, for at least for 4 hours or overnight.
Step 10. Make our Caramel Sauce. Then, store it in the refrigerator.
Step 11. Lastly, when you are ready to serve your cheesecake, remove your cheesecake and caramel sauce from the refrigerator, warm your caramel sauce up to your preferred consistency, and then pour the sauce over the cheesecake.. Then, sprinkle flaky sea salt on the cheesecake, slice, and enjoy!
How to Avoid Cracks in Your Salted Caramel Cheesecake
Cracks in this caramel cheesecake recipe aren’t the end of the world; however, there are some easy steps you can take to prevent them from occurring.
- Avoid overmixing the filling. Blend just until the ingredients are smooth. Continuing to mix will introduce too much air into the mixture. Excess air can cause the cheesecake to rise as it bakes only to deflate and crack as it cools. To help the process, allow your ingredients time to come to room temperature before you begin.
- Resist the urge to open the oven during baking. Unlike cookies or brownies, which can withstand a little temperature change, cheesecakes cannot. The rush of cold air is one of the most common reasons cheesecakes crack!
- Take your time. Avoid rushing the cooling process for all the layers but especially the filling. Removing it from the oven too soon will have the same result as opening the oven door while it bakes, causing a drastic temperature change that makes the filling crack.
- Use a Water bath. This recipe calls for quick water bath, which doesn’t require you to wrap your entire cheesecake in foil. All you have to do is place a roasting pan of steamy, hot water on the rack directly beneath the cheesecake. The steam will keep the cheesecake from cracking, provided you follow the other tips. The steam also ensures you’ll have a creamy and velvety cheesecake.
More Delicious Cheesecake Recipes
- Oreo Cheesecake
- The Best Passionfruit Cheesecake
- Strawberry Crisp Cheesecake
- The Best Mango Cheesecake
- Easy Mini Cheesecakes
- Strawberry Cheesecake
Frequently Asked Questions
How should I store leftovers?
Keep any leftovers covered in the refrigerator for up to five days. You can also freeze individual slices freezer-safe containers for up to three months.
Can I use a different type of sugar?
While brown sugar adds depth and a hint of molasses, you can use granulated sugar if needed. Just keep in mind the flavor profile will change slightly
What can I substitute for brown butter?
If you’re short on time, you can use regular melted butter, but browning it adds a richer, nuttier flavor that elevates the crust.
How do I prevent my cheesecake from cracking?
Using a water bath helps maintain an even temperature, but also be sure not to overmix your batter and to let the cheesecake cool gradually to room temperature before refrigerating.
Can I make this recipe gluten-free?
Yes! Simply substitute the graham crackers with gluten-free alternatives, like almond flour or gluten-free graham crackers, for the crust.
How do I achieve the perfect texture?
Make sure all your ingredients are at room temperature before mixing. This helps create a smooth batter and ensures even baking for that creamy texture you’re after. Also, don’t skip the water bath.
I hope you love this Homemade Salted Caramel Cheesecake recipe! This salted caramel cheesecake combines creamy filling with a spiced brown butter crust and drizzles of rich salted caramel for an indulgent treat. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Homemade Salted Caramel Cheesecake
Ingredients
Salted Caramel Cheesecake
- 32 oz cream cheese 4 blocks, room temperature
- 4 large eggs room temperature
- 1 cup light brown sugar
- 3/4 cup sour cream room temperature
- 2 tsp vanilla bean paste
- Our Caramel Sauce
- Flaky salt for topping
Crust
- 2 cups honey graham cracker crumbs
- 1/2 cup unsalted butter browned
- 1/3 cup light brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
Instructions
Make your Crust.
- Preheat the oven to 350F. Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
- Next, make your brown butter. First, cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 5-10 minutes.
- Next, place your graham cracker crumbs in a medium bowl. Add your sugar, brown butter, and spices. Mix until well combined.
- Pour your crust mixture evenly into a 9-inch or 10-inch springform pan. Press the crumbs down along the bottom and sides of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
- Bake the crust for 10 minutes. Once done, remove from oven and set aside. Then, reduce the oven to 325F.
Make Quick Water Bath.
- Bring about 6-8 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.
Make Cream Cheese Filling.
- In a large bowl, blend your cream cheese until smooth. Then, add sugar, vanilla bean paste, and sour cream. Blend until well combined (this is the part where I like to sneak a taste). Next, add eggs and mix into the filling until well incorporated. Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed. Once mixed, place the filling in the crust.
Prepare to Bake Cheesecake.
- Carefully place the cheesecake on the middle rack above the rack with the roasting pan of steamy water and close the oven door. Bake for about 55-65 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle.
- Turn the oven off and crack the oven door. Leave the cheesecake in the oven for about 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for about 1 hour or until cooled. Once cooled, transfer the cheesecake to the refrigerator, uncovered, for at least for 4 hours or overnight.
Make the Salted Caramel Sauce.
- Make our Salted Caramel Sauce.
- Lastly, when you are ready to serve your cheesecake, remove your cheesecake and caramel sauce from the refrigerator, warm your caramel sauce up to your preferred consistency, and then pour the sauce over the cheesecake.. Then, sprinkle flaky sea salt on the cheesecake, slice, and enjoy!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Jess Gaertner
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