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Salted Caramel Cheesecake

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Donna Urso

If you love cheesecake this Salted Caramel Cheesecake recipe will soon be your favorite. 

I love cheesecake of all kinds.  I like a plain New York-style cheesecake, unadorned and magnificent in its sweet, cheesy simplicity.  I love chocolate cheesecake.  Pairing the smooth texture of cheesecake with a deep chocolate flavoring is like heaven on earth.  Add a chocolate ganache icing and happiness abounds.  And then there's pumpkin cheesecake... Yes, I could go on and on, but truth be told, this Salted Caramel Cheesecake is my favorite of them all.

The Best Salted Caramel Cheesecake

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Salted Caramel Cheesecake on a Plate
Salted Caramel Cheesecake

I've been making this cheesecake for our family Christmas dinner for several years but don't think this cheesecake is just for holidays.  Oh, how everyone loves this cheesecake!  

The caramel-flavored cheesecake sits on a shortbread-like crust, enhanced with finely chopped pecans.   Its texture is smooth and creamy.  When served with a drizzle of salted caramel sauce and a dollop of whipped cream it is a dessert that delights.  If you love cheesecake, caramel, and pecans this is the cheesecake for you. 

You can make this cheesecake ahead of time and freeze it.  I love that.  Just wrap it well in plastic wrap and then place the wrapped cheesecake in a large zipper-lock freezer bag.  This is one of the reasons I need multiple springform pans for holiday baking.

The salted caramel flavor in this cheesecake comes from a prepared salted caramel sauce.  You can substitute any caramel sauce you like if salted caramel sauce is not available.

The crust on this cheesecake is not made from graham crackers.  If you prefer you can substitute a graham cracker crust.  This crust is more like shortbread.  Just bake it until golden brown.

Salted Caramel Cheesecake Crust
Bake the Crust Until Golden

Tips for Caramel Cheesecake Success

1. Be sure all of your ingredients are at room temperature.
2. Don't overbeat your filling.  Stir the ingredients together until they are well combined.
3. Pay attention to your cheesecake during its cool-down phase. If your oven doesn't have a cool-down function you may need to crack the door open with a wooden spoon.
4. Chill your cheesecake well before serving.  The cheesecake's texture improves as it chills.
5. Don't fret if you do get a crack in your cheesecake. That's what extra caramel sauce and whipped cream are for.

Salted Caramel Cheesecake Recipe
Cracks Happen
Cracks Happen

Watch The Salted Caramel Cheesecake Video for More Tips


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More Desserts for Holidays and Special Occasions

Holiday and Special Occasion Worthy Desserts


This Three Berry Cheesecake is a no-bake delicious dessert.
These Decadent Pecan Bars are over-the-top goodness.
Irish Cream Mousse Cake is full of creamy deliciousness.
Caramel Topped Brownies combine chocolate and caramel yumminess.

best cheesecake, best easy cheesecake, holiday cheesecake
dessert
American
Yield: 14
Author: Donna Urso
The Best and Easiest Caramel Cheesecake

The Best and Easiest Caramel Cheesecake

Everyone loves this smooth, creamy caramel cheesecake with a double dose of caramel. The caramel is in the filling and the topping.
Prep time: 20 MinCook time: 2 H & 15 MTotal time: 2 H & 35 M

Ingredients

The Cheesecake Crust
The Cheesecake Filling

Instructions

To Prepare the Crust
  1. Preheat the oven to 375°F. Lightly grease a 9" springform pan.
  2. Mix the crust ingredients together until crumbly.
  3. Press onto the bottom of the prepared pan; prick with a fork.
  4. Bake the crust for 10 to 15 minutes, until a light golden brown.
  5. Remove the crust from the oven and reduce the oven temperature to 325°F.
To Make the Cheesecake
  1. Mix the cream cheese, brown sugar, vanilla, and salt at low speed until smooth, scraping the bottom and sides of the bowl.
  2. Add the eggs one at a time, scraping the bowl between additions.
  3. Stir in the salted caramel sauce and cream.
  4. Pour the filling into the crust and bake for 40 minutes.
  5. Reduce the heat to 300°F and bake 15 minutes more, until the edges of the cake are set.
  6. Tip: use an instant-read thermometer inserted 2" from the edge. Take the cheesecake out of the oven when it reads 170°F.
  7. Turn off the oven, and let the cake cool in the oven for 1 hour. When you turn off the oven your cheesecake will look concave in the center. As the oven cools, the cheesecake will cook slowly in the center and it will flatten out.
  8. If your oven doesn't have a cool-down feature, you will want to crack the door slightly. Tip: use a wooden spoon to prop open your oven door.

Notes

Make sure all your ingredients are at room temperature.

Don't overbeat your filling.

Tip: use an instant-read thermometer inserted 2" from the edge. Take the cheesecake out of the oven when it reads 170°F.

If your oven doesn't have a cool-down feature, you will want to crack the door slightly. Tip: use a wooden spoon to prop open your oven door.

Chill completely before serving.



Nutrition Facts

Calories

322.85

Fat (grams)

15.80 g

Sat. Fat (grams)

7.26 g

Carbs (grams)

43.42 g

Fiber (grams)

0.83 g

Net carbs

42.59 g

Sugar (grams)

35.72 g

Protein (grams)

3.97 g

Sodium (milligrams)

795.26 mg

Cholesterol (grams)

82.22 mg

Please use this nutritional information as a guide only.

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