There’s something truly enchanting about the process of transforming simple ingredients into a decadent masterpiece, and this Baked Salted Caramel Cheesecake is no exception. As I stirred the sugar over medium heat, the sweet aroma of caramel began to fill my kitchen, instantly lifting my spirits and reminding me of joyful celebrations shared with loved ones. Each bite of this creamy delight, with its rich, buttery crust and velvety texture, brings comfort and indulgence that fast food simply can’t match.
When life starts to feel a bit mundane, like those endless weeknight dinners of takeout, I’ve found solace in whipping up this showstopper. It’s perfect for special occasions or simply for treating yourself after a long day. The balance of sweet and salty in the luxurious caramel sauce perfectly complements the smooth cheesecake, making it an irresistible crowd-pleaser. Whether you’re hosting friends or savoring a quiet evening at home, this recipe is sure to satisfy your homemade cravings and rekindle your love for cooking. Let’s dive into the deliciousness and make this creamy dessert that’s both stunning and utterly satisfying!
Why is Baked Salted Caramel Cheesecake irresistible?
Indulgent flavors: The rich combination of cream cheese and salted caramel creates a mouthwatering experience that will have everyone asking for seconds.
Effortless elegance: This dessert might look fancy, but the preparation is surprisingly simple, making it a great choice for bakers of all levels.
Crowd favorite: Perfect for gatherings, this cheesecake is sure to impress your guests and elevate any celebration!
Versatile serving options: Dress it up with fresh fruits or enjoy it on its own – both ways are delicious.
Time to savor: With a chilling time that allows the flavors to deepen, you can prep it a day ahead, turning your dessert into a stress-free delight.
Don’t forget to check out our guide for creating the ultimate cheesecake crust in your next baking adventure!
Baked Salted Caramel Cheesecake Ingredients
Get ready to indulge in this incredible cheesecake with these key ingredients.
For the Caramel Sauce
• Granulated sugar – essential for creating the rich caramel flavor that sweetens the entire dessert.
• Unsalted butter – adds creaminess and depth; ensure it’s at room temperature for easy mixing.
• Heavy cream – gives the caramel a luscious texture; warm it slightly to avoid shocking the sugar.
• Vanilla extract – enhances the overall flavor with a lovely aroma.
• Salt – balances the sweetness, highlighting the magic of salted caramel.
For the Cheesecake Crust
• Graham cracker crumbs – the perfect base for your cheesecake; consider using chocolate-flavored ones for extra richness.
• Light or dark brown sugar – deepens the flavor of the crust; feel free to use whichever you have on hand.
• Unsalted butter, melted – binds the crust together; don’t skimp on the melting process to achieve a crunchy texture.
• Salt – a pinch enhances the overall sweetness of the crust.
For the Cheesecake Filling
• Full fat cream cheese – key to achieving that smooth, creamy consistency; remember to allow it to soften for easy mixing.
• Light brown sugar – adds a hint of molasses flavor to your cheesecake.
• Sour cream – introduces a lovely tanginess, balancing the richness of the cream cheese.
• Heavy cream – contributes to the luxuriousness; ensure it’s also at room temperature for the best results.
• Salted caramel sauce – the star of the show that brings everything together; use your homemade version for extra love!
• Vanilla extract – enhances the delicious flavors throughout the cheesecake.
• Cornstarch – a thickening agent that helps stabilize the filling, preventing cracks; be sure to mix it well.
• Large eggs – add richness and structure; always use room temperature eggs for optimal mixing.
Now that you have your Baked Salted Caramel Cheesecake Ingredients ready, it’s time to bring this dreamy dessert to life!
How to Make Baked Salted Caramel Cheesecake
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Prepare the caramel: Add granulated sugar to a clean saucepan and cook over medium heat. Stir slowly, avoiding the sides of the pot, until the sugar melts into a golden amber color.
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Mix in butter: Once melted, remove from heat and whisk in the unsalted butter until combined. Keep stirring until mostly mixed in.
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Add cream and flavor: Whisk in the heavy cream, then stir in the vanilla extract and salt. Pour the warm salted caramel into a glass jar to cool for 30 minutes at room temperature, then chill in the refrigerator.
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Preheat the oven: Set your oven to 350°F (180°C) and line a 9-inch springform pan with parchment paper.
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Make the crust: In a food processor, pulse graham crackers into fine crumbs. In a large bowl, mix the crumbs with brown sugar and salt, then add melted butter to combine.
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Form the crust: Press the graham cracker mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes and set aside to cool.
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Prepare the water bath: Lower the oven temperature to 325°F (165°C). Place a roasting pan filled with hot water on the bottom rack of the oven to create a steam bath.
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Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese and brown sugar until smooth. Add sour cream, heavy cream, ¼ cup of salted caramel, vanilla extract, cornstarch, and salt, mixing until just combined.
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Incorporate the eggs: Add the eggs one at a time, mixing on low and scraping down the bowl after each addition for even mixing.
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Combine and pour: Gently fold the batter to remove air bubbles. Pour it on top of the cooled crust, giving it a light bang against the counter to release more air.
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Bake the cheesecake: Position the cheesecake directly above the water bath in the oven. Bake for 70-80 minutes or until the edges are set, and the center has a gentle jiggle.
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Cool gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
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Slice and chill: Run a butter knife around the edges to avoid sticking. Let the cheesecake cool for an additional hour on top of the oven.
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Final touch: Pour the remaining caramel sauce on top of the cheesecake. Cover with plastic wrap and chill in the refrigerator for at least 6 hours, or overnight for best flavor.
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Serve and enjoy: The next day, gently release the sides of the springform pan and transfer the cheesecake to a cake stand. Sprinkle with flaky salt, slice, and revel in the deliciousness!
Optional: Drizzle extra caramel sauce over slices for an indulgent touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Baked Salted Caramel Cheesecake
Fridge: Keep your cheesecake in an airtight container for up to 5 days. This helps retain its freshness and creamy texture.
Freezer: If you want to enjoy your cheesecake later, wrap it tightly in plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: Ideally, serve your Baked Salted Caramel Cheesecake chilled. If you prefer it slightly warmer, let it sit at room temperature for 30 minutes before slicing.
Make Ahead Options
These Baked Salted Caramel Cheesecakes are a dream for busy home cooks! You can prepare the salted caramel sauce up to 3 days in advance and store it in an airtight container in the refrigerator for optimal flavor. Additionally, the cheesecake filling can be made 1-2 days ahead; just mix and store it in the fridge, covered tightly, to keep it fresh. When you’re ready to bake, simply assemble the crust, pour the filling over, and bake as instructed. To ensure your cheesecake retains its creamy texture, be sure to let it cool gradually and chill overnight before serving. This way, you’ll have a delightful dessert ready with minimal last-minute effort!
What to Serve with Baked Salted Caramel Cheesecake?
Creating a delightful meal that features this rich cheesecake will bring joy to your table and elevate any occasion.
- Fresh Berries: The tartness of raspberries or strawberries contrasts beautifully with the creamy cheesecake, adding a burst of flavor. Think of the stunning color against the dessert, bringing life to each slice.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a fluffy texture that complements the cheesecake’s richness. It’s an irresistible combination that feels sophisticated yet comforting.
- Chocolate Ganache: Drizzle warm chocolate ganache over the cheesecake for an extra layer of indulgence. The decadence of chocolate pairs perfectly with the salted caramel and balances the flavors.
- Vanilla Ice Cream: A scoop of smooth vanilla ice cream provides a cool contrast to the warm flavors of the cheesecake. This classic pairing makes every bite a creamy celebration!
- Coffee or Espresso: Serve your cheesecake alongside a steaming cup of coffee or espresso. The depth of the coffee enhances the sweet and salty flavors in the dessert, making it an ideal pairing.
- Salted Caramel Sauce: For the true caramel lovers, serve extra salted caramel sauce on the side. Drizzling more of this beloved sauce over each slice allows your guests to indulge to their heart’s content.
Embrace the joy of serving this Baked Salted Caramel Cheesecake alongside these delectable options!
Baked Salted Caramel Cheesecake Variations
Feel free to explore these delightful twists that will elevate your cheesecake experience!
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Dairy-Free: Substitute cashew cream and coconut cream for a lactose-free delight without sacrificing creaminess. Many won’t even notice the difference!
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Gluten-Free: Use gluten-free graham crackers in the crust. This way, everyone can enjoy the decadence without worry.
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Chocolate Lovers: Fold in mini chocolate chips or top with chocolate ganache for an extra layer of indulgence. The chocolate completely complements the salty-sweet caramel.
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Nutty Crust: Add finely chopped nuts, like pecans or almonds, to the crust mixture for a crunchy texture. This adds a lovely depth to the base and enhances flavor, too.
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Fruit Fusion: Layer fresh berries or sliced bananas between the crust and cheesecake filling. This adds a fruity twist, creating a fresh and vibrant slice.
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Spiced Version: Mix in a pinch of cinnamon or nutmeg into the filling for a warm spice sensation. It adds a cozy feeling, especially during the fall and winter months.
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Salted Caramel Swirl: Before baking, swirl in extra salted caramel sauce into the batter for a decorative and delicious touch. Watching the caramel dance in the filling is almost as fun as eating it!
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Pumpkin Spice: Replace half the cream cheese with pumpkin puree and add pumpkin spice for a seasonal delight. This variation is perfect for festive fall gatherings!
With these variations, your Baked Salted Caramel Cheesecake will become even more irresistible, inviting everyone to savor every bite!
Expert Tips for Baked Salted Caramel Cheesecake
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Perfect Caramel: Make sure to stir constantly while cooking sugar to prevent burning; the perfect golden hue indicates it’s ready!
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Room Temperature Ingredients: Always use room temperature cream cheese and eggs for a smooth batter—this prevents lumps in your Baked Salted Caramel Cheesecake.
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Water Bath Technique: The steam from the water bath keeps the cheesecake moist and helps prevent cracks; never skip this step!
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Cooling Slowly: Gradually cooling the cheesecake in the oven prevents sudden temperature changes, reducing the risk of cracks.
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Chill Time: Giving your cheesecake ample chilling time enhances the flavors and texture, so prepare it a day ahead if you can!
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Serving Suggestions: Consider serving with a sprinkle of flaky sea salt or a drizzle of extra salted caramel for added indulgence.
Baked Salted Caramel Cheesecake Recipe FAQs
How do I know if my ingredients are ripe or good to use?
Absolutely! For this cheesecake, ensure your cream cheese and sour cream are at room temperature for a smooth texture. Check your eggs to make sure they are fresh; you can do a quick float test in water—if they sink, they’re good!
How should I store my Baked Salted Caramel Cheesecake?
To store your cheesecake, place it in an airtight container in the fridge for up to 5 days. If you prefer a longer storage option, wrap it tightly in plastic wrap. Properly stored, it can last in the freezer for up to 3 months!
What is the best way to freeze my cheesecake?
For freezing, start by chilling the cheesecake fully in the fridge. Then, follow these steps:
- Once cooled, remove it from the springform pan and wrap it tightly in plastic wrap.
- You can also wrap it again in aluminum foil for added protection.
- Label it with the date and place it in the freezer.
To enjoy later, simply thaw it in the refrigerator overnight for the best texture.
How can I troubleshoot if my cheesecake cracks?
Very! If your cheesecake develops cracks, it might be due to rapid temperature changes. Always use a water bath during baking to keep it moist and gently let it cool in the oven with the door ajar after baking. Also, avoid overmixing; this introduces too much air, leading to cracks during baking.
Is this Baked Salted Caramel Cheesecake safe for people with allergies?
If you or your guests have allergies, be cautious! This recipe contains dairy and gluten. You can explore substitutes like gluten-free graham cracker crumbs or non-dairy cream cheese options. Always verify ingredient labels to ensure safety for specific dietary needs.
Can I use store-bought caramel sauce instead of homemade?
The more the merrier! While homemade caramel has that extra love, using store-bought salted caramel sauce is a practical and delicious alternative. Just ensure it’s high-quality for the best results!
Decadent Baked Salted Caramel Cheesecake You’ll Crave Forever
Ingredients
Equipment
Method
- Add granulated sugar to a clean saucepan and cook over medium heat, stirring until the sugar melts into a golden amber color.
- Remove from heat and whisk in the unsalted butter until combined, then stir in heavy cream, vanilla extract, and salt.
- Pour the warm salted caramel into a glass jar to cool for 30 minutes at room temperature, then chill in the refrigerator.
- Preheat the oven to 350°F (180°C) and line a 9-inch springform pan with parchment paper.
- Pulse graham crackers into fine crumbs in a food processor. In a large bowl, combine crumbs, brown sugar, and salt before adding melted butter.
- Press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes and set aside to cool.
- Lower the oven temperature to 325°F (165°C) and prepare a roasting pan with hot water for a steam bath.
- In a large mixing bowl, beat softened cream cheese and brown sugar until smooth, then add sour cream, heavy cream, salted caramel, vanilla, cornstarch, and salt. Mix until just combined.
- Incorporate the eggs one at a time, mixing on low and scraping down the bowl after each addition.
- Pour the batter over the cooled crust, giving it a light bang against the counter to release air bubbles.
- Position the cheesecake directly above the water bath in the oven and bake for 70-80 minutes or until the edges are set with a gentle jiggle in the center.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Let the cheesecake cool for an additional hour on the counter. Pour the remaining caramel sauce on top.
- Cover with plastic wrap and chill in the refrigerator for at least 6 hours or overnight for best flavor.
- Release the sides of the springform pan, transfer to a cake stand, sprinkle with flaky salt, slice, and serve.