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Salted Caramel Cheesecake Recipe

Salted Caramel Cheesecake Recipe

4.5 Stars (33 Voters)
Salted caramel lover? Then you must try this amazing salted caramel cheesecake! Creamy, rich with a touch of salted caramel and mini pretzels. The best cheesecake ever.

What is salted caramel cheesecake

salted caramel cheesecake

Salted caramel cheesecake is a decadent dessert that captivates taste buds with every bite. A harmonious fusion of smooth cheesecake filling atop a crunchy, buttery crust, crowned with a luscious layer of salted caramel, this dessert is a symphony of flavors and textures. The creamy cheesecake is delicately sweetened, complemented by the irresistible allure of salted caramel, offering a delightful contrast that elevates each mouthful to a sublime culinary experience. And for an extra touch of indulgence, the cheesecake is adorned with a scattering of crushed mini pretzels, adding a delightful crunch and a hint of savory saltiness to each heavenly bite.

*Before you start baking the cheesecake I recomend reading this important inforamtion!

Tips for Making the Perfect Cheesecake

salted caramel cheesecake

  • Room Temperature Ingredients: To achieve a smooth and creamy texture, ensure all your ingredients, particularly the cream cheese and eggs, are at room temperature before beginning. This allows for easier mixing and ensures a uniform consistency throughout the batter.
  • Mind the Water Bath: When setting up the water bath, be careful to avoid any leaks that could compromise the crust. Place the springform pan in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This gentle, indirect heat will help prevent the cheesecake from cracking as it bakes.
  • Avoid Overmixing: Be cautious not to overmix the cheesecake batter, as this can introduce excess air and lead to a puffy or cracked surface. Mix until the ingredients are just combined, stopping as soon as the batter is smooth.
  • Prevent Cracking: To minimize the risk of cracks forming on the surface of your cheesecake, bake it in a water bath. This involves placing the springform pan in a larger pan filled with hot water, which helps regulate the temperature and creates a moist environment in the oven.
  • Check for Doneness: The key to a perfectly baked cheesecake is knowing when it's done. The edges should be set and slightly puffed, while the center should still have a slight jiggle. Avoid overbaking, as this can result in a dry or tough texture.
  • Cool Gradually: After baking, allow the cheesecake to cool gradually at room temperature before transferring it to the refrigerator. This helps prevent drastic temperature changes that can cause cracking or sinking in the center.
  • Chill Thoroughly: For optimal flavor and texture, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving. This allows the flavors to meld and the texture to set properly, resulting in a firm and velvety cheesecake.

Tips for Making the Perfect Salted Caramel

salted caramel cheesecake

  • Even Heat Distribution: When making caramel, it's crucial to use a heavy-bottomed saucepan to ensure even heat distribution. This helps prevent hot spots and ensures the sugar melts evenly without burning.
  • Patience is Key: Making caramel requires patience and attention to detail. Resist the urge to stir the sugar constantly; instead, let it melt gradually over medium-low heat, swirling the pan occasionally to ensure even caramelization.
  • Monitor Color and Aroma: Pay close attention to the color and aroma of the caramel as it cooks. It should turn a rich golden-brown hue with a deep, caramelized scent. Be vigilant and remove it from the heat as soon as it reaches the desired color to prevent burning.
  • Add Butter Carefully: Once the sugar has caramelized, add the butter to the saucepan gradually, stirring constantly to incorporate it smoothly. This helps prevent the caramel from seizing or becoming grainy.
  • Incorporate Cream Smoothly: After adding the butter, gradually pour in the heavy cream while stirring continuously. Be cautious, as the mixture will bubble vigorously. Stir until the cream is fully incorporated and the caramel is smooth and glossy.
  • Finish with Salt: To achieve that irresistible sweet-savory balance, add flaky salt to the caramel to taste. Start with a small amount and adjust according to your preference, keeping in mind that the saltiness will intensify as the caramel cools.
  • Cool Before Using: Allow the salted caramel to cool slightly before using it as a topping or filling. This not only prevents burns but also allows the caramel to thicken slightly, ensuring it adheres beautifully to your cheesecake or other desserts.

What's the key to achieving a creamy cheesecake texture?

The key lies in using room temperature ingredients, particularly cream cheese and eggs, and avoiding overmixing the batter.

How can I prevent my cheesecake from cracking?

Avoid overbaking by keeping an eye on the edges; they should be set while the center remains slightly jiggly. Additionally, using a water bath during baking can help regulate the temperature and prevent cracking.

Can I make salted caramel ahead of time?

Yes, salted caramel can be made ahead and stored in an airtight container in the refrigerator. Reheat gently before pouring over the cheesecake.

What can I substitute for digestive biscuits in the crust?

Graham crackers or even shortbread cookies can be used as a substitute for digestive biscuits in the crust.

How do I know when the caramel is ready?

The caramel should turn a rich golden-brown color and have a smooth consistency. Be careful not to overcook it, as it can quickly burn.

Can I freeze salted caramel cheesecake?

Yes, cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw overnight in the refrigerator before serving.

What's the purpose of adding cornstarch to the cheesecake filling?

Cornstarch helps stabilize the filling and prevents it from cracking while baking.

Why is it important to let the cheesecake cool before refrigerating it?

Allowing the cheesecake to cool gradually at room temperature helps prevent condensation from forming on the surface, which can lead to a soggy crust.

What's the significance of using a water bath when baking cheesecake?

A water bath provides gentle, indirect heat to the cheesecake, ensuring it bakes evenly and prevents the edges from overcooking or cracking.

Salted caramel cheesecake

1 Hour
20 Minutes

Fort the crust:

  • 190g Digestive biscuits/crackers
  • 60g Mini pretzels
  • 90g Butter, melted
  • 1-2 tablespoons Milk

For the cheesecake filling:

  • 4 cups (900g) Cream cheese
  • 1 cup (200g) Sugar
  • 1/4 cup (60ml) Heavy cream
  • 1-2 teaspoons Vanilla extract
  • 4 Eggs, large
  • 1 cup (225g) Sour cream
  • 1½ tablespoons Cornstarch
  • Lemon zest from one lemon
  • Pinch Salt

For the caramel topping:

  • 1 cup (200g) Sugar
  • 6 tablespoons (85g) Butter, room temperature
  • 1/2 cup (120ml) Heavy cream, room temperature
  • 1/2-1 teaspoon Flaky salt

For decoration:

  • Mini pretzels
  • Flaky salt


  1. Make the crust: Preheat oven to 325°F (160°C).
  2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
  3. Preheat oven to 325°F (160°C).
  4. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
  5. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 50-65 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
  6. Make the salted caramel topping: place the sugar into a saucepan and heat it over medium-low heat, stirring occasionally with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick golden brown colored liquid as you continue to stir. Once all the sugar has melted and turned golden in color, remove the sauce pan from heat, add in the butter right away. Stir quickly until the butter is incorporated. Then add in the room temperature heavy cream and stir quickly again to incorporate everything together.
  7. Add salt and cook over medium heat for about 1 minute. Allow to cool.
  8. Decorate the cheesecake: Pour over the cheesecake and spread evenly, decorate with mini pretzels and sea salt.

  • B
    Baraiya Pravin


  • N

    Huge success, thank you.


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