This Salted Caramel Cheesecake is so good. It’s creamy and has a sweet caramel taste with a little salt. I love having a piece when I want something sweet. If you like caramel, you should also try these caramel brownies. They’re another favorite of mine.
This is not just any cheesecake; it’s one of the best I’ve ever tried! Imagine a soft, smooth cake with a special caramel that’s a bit salty and sweet at the same time. And guess what? The caramel is not just on top; it’s inside the cake too!
Table of Content
Notes On The Ingredients:
You probably have most of the ingredients for this Salted Caramel Cheesecake in your kitchen already. If not, here’s what you should grab on your next grocery run:
- Cream Cheese: I use full-fat Philadelphia cream cheese. It should be at room temperature to make our cheesecake super creamy.
- Sugar: Regular white sugar is my go-to for adding a sweet touch.
- Flour: A bit of all-purpose or gluten-free flour helps everything stick together nicely.
- Eggs: Make sure they’re at room temperature. Eggs help the cheesecake set as it bakes.
- Vanilla: I love using vanilla bean paste for that rich flavor, but vanilla extract works too.
- Sour Cream: I use full-fat sour cream, and it should be at room temperature to blend well.
- Salted Caramel: Homemade caramel sauce adds a lovely sweet and slightly salty flavor.
- Gingersnap Cookies: These cookies create a spicy and tasty crust that I absolutely adore.
- Butter: I use melted, unsalted butter to bind our cookie crust together.
- Heavy Cream: Warm heavy cream gives our caramel sauce a smooth, pourable texture.
- Sea Salt: A pinch of flaky sea salt enhances the caramel and balances the sweetness.
Overview of Making Salted Caramel Cheesecake:
You’ll find the full, detailed recipe below, but let’s get a quick peek at what making this Salted Caramel Cheesecake involves:
- Make the Crust: Mix gingersnap cookies, sugar, and melted butter. Press it into a pan and bake for a bit.
- Prepare the Caramel: Melt sugar, then mix in butter, warm cream, and salt. Let it cool down.
- Cheesecake Batter: Mix cream cheese, sugar, and flour. Add eggs, then vanilla, sour cream, and some caramel.
- Bake: Pour the batter on the crust and bake with a water bath to keep it moist.
- Cool and Top: Let the cheesecake cool, add the rest of the caramel on top, and chill in the fridge.
- Serve: Add a pinch of sea salt on top before serving and enjoy!
That’s the simple overview! It’s a bit of mixing, baking, and waiting for it to chill – but oh so worth it! Follow the detailed steps below to get the perfect cheesecake.
Ingredients List:
Gingersnap Cookie Crust:
- 2 cups (250g) ground Gingersnap Cookies
- 1/4 cup (50g) Granulated Sugar
- 6 tbsp Melted Unsalted Butter
Salted Caramel Cheesecake:
- 2 lbs Full-Fat Philadelphia Cream Cheese, room temperature
- 1 cup (200g) Granulated Sugar
- 2 tbsp All-Purpose or Gluten-Free Flour
- 4 Large Eggs, room temperature
- 1 tsp Vanilla Bean Paste (or Vanilla Extract)
- 1/2 cup (120g) Full-Fat Sour Cream, room temperature
- Flaky Sea Salt for topping
Salted Caramel Sauce:
- 1 cup (200g) Granulated Sugar
- 6 tbsp (85g) Room Temperature Unsalted Butter
- 1/2 cup (120ml) Warm Heavy Cream
- 1 tsp Sea Salt
Kitchen Tools for Making Salted Caramel Cheesecake
Making this delightful Salted Caramel Cheesecake requires a few kitchen tools. Don’t worry, you might already have most of them in your kitchen! Here’s a quick list to check:
- Springform Pan
- Mixer (stand or hand)
- Oven
- Mixing Bowls
- Saucepan
- Whisk
- Measuring Cups and Spoons
- Spatula
- Baking Sheet
How to Make Salted Caramel Cheesecake:
Make Your Salted Caramel Sauce First:
- Melt 1 cup of sugar in a medium saucepan, continually whisking to avoid clumps.
- Once melted, quickly whisk in 6 tbsp of room temperature butter.
- Add 1/2 cup of warm heavy cream, whisk until smooth.
- Mix in 1 tsp of salt and let it cool to achieve a perfect caramel sauce consistency.
While cooling, let’s make our salted caramel cheesecake!
Salted Caramel Cheesecake: Step-by-step Guide:
Time needed: 6 hours
Salted caramel cheesecake is silky smooth, extra creamy, and covered in a delicious homemade salted caramel. Follow these steps for a perfect cheesecake:
- Make the Gingersnap Cookie Crust:
Preheat the oven to 350F and grease a 9″ springform pan (optional: line the bottom with parchment paper).
Combine 2 cups ground gingersnap cookies, 1/4 cup sugar, and 6 tbsp melted unsalted butter.
Press the mixture into the pan, bake for 8-10 minutes, and set aside to cool. - Prepare the Cheesecake Batter:
Reduce the oven temperature to 325F and place a large roast pan on the bottom rack, starting a medium pot of boiling water for a water bath.
In a mixer, blend 2 lbs room temperature cream cheese, 1 cup sugar, and 2 tbsp flour until smooth.
Add 4 eggs one at a time, ensuring to scrape down the bowl halfway through.
Mix in 1 tsp vanilla, 1/2 cup sour cream, and 1/3 cup cooled caramel sauce, giving a final mix by hand to ensure thorough combination. - Bake the Cheesecake:
Pour the batter into the crust, releasing any air bubbles by tapping the pan against the counter.
Place the cheesecake on the middle rack directly above the roast pan, pouring the boiling water into the roast pan.
Bake for 1 hour and 20 minutes, ensuring the edges puff up and the center gives a tight jiggle when nudged. - Cool and Add Caramel Topping:
Turn off the oven, letting the cheesecake sit inside with the door cracked open for 45 minutes.
Pour the remaining caramel sauce over the cooled cheesecake, microwaving it for 30 seconds if it’s too thick.
Refrigerate for at least 4 hours, preferably overnight. - Serve and Enjoy:
Sprinkle a pinch of flaky sea salt on top and serve slightly chilled to maintain the caramel’s shape.
Serving Size and Preparation Time:
| Activity | Time Needed |
|---|---|
| Preparation Time | Approximately 30 minutes |
| Baking Time | 1 hour and 20 minutes |
| Cooling and Chilling Time | At least 4 hours to overnight |
The recipe is intended to serve 12 people, with one serving being approximately one slice of the cheesecake.
Adapting the Salted Caramel Cheesecake for Various Diets:
Gluten-Free:
- Replace the all-purpose flour in the cheesecake batter with a gluten-free flour blend in the same quantity.
- For the crust, use gluten-free gingersnap cookies.
Dairy-Free:
- Substitute the cream cheese with a dairy-free cream cheese alternative like those offered by brands such as Tofutti or Daiya. Use the same amount as stated in the recipe.
- Replace the heavy cream in the caramel sauce with a dairy-free alternative like coconut cream or a soy-based cream. Keep the quantity the same.
- Use a dairy-free butter substitute in place of unsalted butter. Brands like Earth Balance offer sticks that can be used in baking.
Nut-Free:
- The recipe does not contain nuts, but ensure that the ingredients used are not processed in a facility that processes nuts to ensure it’s completely nut-free.
Vegetarian:
- The recipe is already vegetarian-friendly and requires no modifications.
Vegan:
- Replace the cream cheese with a vegan alternative, such as those available from Violife or Daiya. Use equal amounts as the original recipe.
- Substitute eggs with a vegan egg replacer like those from JUST Egg or create a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water per egg). Note that using a flax egg may alter the texture slightly.
- Use vegan sour cream in place of regular sour cream.
- Ensure the sugar used is vegan (not processed with bone char). Brands like Wholesome offer organic, vegan sugar.
- For the caramel sauce, use a vegan butter and a plant-based cream.
Note: When using substitutes, especially for key ingredients like cream cheese and eggs, the texture and flavor of the cheesecake may vary slightly from the original. Always do a small test when trying new substitutes to ensure you’re happy with the result.
FAQs and Common Issues for Salted Caramel Cheesecake:
Frequently Asked Questions:
Yes, you can make the caramel sauce ahead of time. Store it in an airtight container in the fridge and warm slightly before using.
Absolutely, if you’re short on time, a store-bought caramel sauce can be used. However, choose a high-quality sauce for the best flavor.
You can use a regular cake pan, but ensure to line it well with parchment paper for easier removal of the cheesecake.
Store the cheesecake in the fridge in an airtight container for up to 5 days. For longer storage, consider freezing individual slices.
Salted Caramel Cheesecake: Common Issues and Solutions:
The Cheesecake is Cracked
Ensure your oven is at the correct temperature (an oven thermometer can help) and avoid overbaking. Also, allow the cheesecake to cool gradually in the oven with the door slightly ajar.
The Crust is Too Crumbly or Hard
Ensure to measure the butter accurately and avoid overmixing or over-pressing into the pan.
The Caramel Sauce is Too Thick or Thin
If too thick, gently warm the sauce to loosen it up. If too thin, allow it to simmer for a few more minutes until it reaches the desired consistency.
The Cheesecake is Too Dense
Ensure all ingredients, especially cream cheese, are at room temperature to avoid overmixing. Mix until just combined to keep it light and creamy.
Other Delicious Recipes You May Also Enjoy!!
- Pear Galette Recipe
- Classic Basque Cheesecake
- Lemon Blueberry Pancakes
- Gluten-Free Garlic Bread – Easy & Delicious
- Vegan Banana Bread Recipe
Have you liked our salted caramel cheesecake? We’d love to hear from you! Drop a comment below, share your tweaks, and let’s spread the baking joy together. Your tips might just be the secret ingredient someone needs!
