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Salted Caramel Cheesecake

Salted Caramel Cheesecake
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Salted Caramel Cheesecake is a rich and creamy dessert that perfectly balances the tangy smoothness of classic cheesecake with the deep, buttery sweetness of salted caramel. This luscious treat features a buttery graham cracker crust, a silky cream cheese filling, and a glossy salted caramel drizzle topped with sea salt flakes for a decadent finish. Ideal for special occasions or everyday indulgence, it’s simple to make while delivering gourmet flavor and customizable variations.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs (or gluten-free cookie crumbs for gluten-free option)
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz (3 packages) full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract

Topping

  • 1 cup salted caramel sauce (homemade or store-bought)
  • Sea salt flakes, for sprinkling

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs. Mix thoroughly with melted butter, then press firmly into the base of a springform pan to create an even, compact crust. Chill in the refrigerator while preparing the filling.
  2. Make the Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth and creamy. Gradually add granulated sugar, then beat in eggs one at a time to keep the batter smooth. Stir in heavy cream and vanilla extract until fully combined and silky.
  3. Bake the Cheesecake: Pour the filling over the chilled crust and smooth the surface. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes. The edges should be set while the center remains slightly jiggly to ensure a creamy texture.
  4. Cool and Chill: Let the cheesecake cool completely at room temperature. Then transfer to the refrigerator and chill for at least 4 hours or overnight to firm up and develop flavors.
  5. Add Salted Caramel Topping: Generously drizzle the salted caramel sauce over the cheesecake, allowing some to drip down the sides. Sprinkle sea salt flakes on top to enhance the flavor and add texture.

Notes

  • Use room temperature ingredients to avoid lumps and ensure smooth batter.
  • Bake the cheesecake in a water bath to prevent cracking and keep it moist.
  • Remove the cheesecake from the oven when the edges are set but the center is still slightly jiggly.
  • Homemade salted caramel sauce is recommended for richer, fresher flavor compared to store-bought versions.
  • Wrap cheesecake loosely in plastic wrap while chilling to prevent drying of the surface.
  • For gluten-free option, substitute graham crackers with gluten-free cookies or crushed nuts in the crust.
  • Use a sharp knife dipped in hot water and wiped dry for clean, neat slices.

Nutrition

Keywords: salted caramel cheesecake, creamy cheesecake, caramel dessert, gluten free cheesecake, no crack cheesecake

Find it online: https://gourmetglazing.com/salted-caramel-cheesecake/