Get the Recipe:
Salted Caramel Cheesecake
This salted caramel cheesecake recipe takes traditional cheesecake and ups the ante with rich caramel, toasty pecans and a sprinkle of salt.
Ingredients
For the crust:
- 1 1/4 cups (125 g) graham cracker crumbs
- 1/4 cup (56 g) unsalted butter, melted
- 3 tablespoons granulated sugar
For the filling:
- 32 ounces (907 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg yolk
- 3 large eggs
- 1 teaspoon vanilla extract
For the caramel:
- 1 cup (200 g) granulated sugar
- 1 tablespoon water
- 1/4 cup (56 g) unsalted butter
- 1/2 cup (120 ml) heavy cream
- 1 cup coarsely chopped toasted pecans
- 1 large pinch coarse salt
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Instructions
To make the crust:
- Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan.
- Mix the graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Press into the bottom and partially up the sides of the prepared pan. Set aside.
To make the filling:
- Mix the cream cheese and sugar with an electric mixer at medium speed until light, airy, and smooth. Add the eggs, one at a time, mixing until combined after each addition. Add the vanilla extract and mix just until blended.
- Pour the mixture into the prepared pan. Bake about 40 minutes or until a toothpick inserted into the cake comes out clean and the center of the cheesecake is just set. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool completely.
To make the caramel:
- Stir together the sugar and water in a medium heavy-bottomed saucepan. Bring to a boil over medium-high heat. Let boil until amber in color. (This will take several minutes. Aim for 350°F (175°C) with a candy thermometer.) Remove from the heat and immediately stir in the cream and butter. Set aside and let cool to room temperature.
- Pour the caramel over the cooled cheesecake. Sprinkle with pecans and coarse salt.
Notes
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
- Recipe slightly adapted from Chow.
- Store salted caramel cheesecake covered in the refrigerator for up to 5 days.
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