Salted caramel cheesecake is the dessert of your dreams. Silky, smooth cheesecake. Buttery graham cracker crust. Homemade salted caramel sauce on top. Sweet. Salty. Irresistible. No water bath required.

Serves 10-12 (makes one 9-inch cheesecake).

Step-by-Step Instructions

1 1

Make Crust

Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into bottom of a 9-inch springform pan. Bake 10 minutes. Cool.

2 2

Make Cheesecake Filling

Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well. Mix in vanilla, sour cream, and heavy cream. Pour over crust.

3 3

Bake

Bake 50-60 minutes until edges are set and center is slightly jiggly. Turn off oven, leave door cracked, cool 1 hour. Refrigerate at least 4 hours.

4 4

Make Salted Caramel

In a saucepan, combine sugar and water. Cook over medium heat without stirring until deep amber (5-7 minutes). Remove from heat. Slowly whisk in cream and butter (careful — it bubbles). Stir in vanilla and salt. Cool.

5 5

Serve

Drizzle caramel over cheesecake. Sprinkle with flaky salt. Slice, serve, swoon.

Summary

Prep Time: 25 min | Bake Time: 1 hour | Chill: 4 hours | Total: 5+ hours

Yield: 10-12 servings | Difficulty: Medium

Storage Notes

Fridge: 1 week. Freezer: 3 months. Store without caramel topping; add fresh when serving. Cheesecake tastes even better the next day.

Salted Caramel Cheesecake (Creamy, Dreamy, Sweet-Salty Perfection)