• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Recipe Search
    • Recipe Index
    • Bars & Brownies
    • Breakfast
    • Cakes
    • Cookies
    • Cupcakes
    • Frosting
    • Fruit Desserts
    • Muffins
    • One Bowl Desserts
    • Pies & Tarts
  • About Me
  • Food Photography
    • Work with Me
    • Classes and Workshops
  • Shop

Frosting & Fettuccine

Home » Recipe Search » Cheesecakes

Mar 8, 2021(last updated December 17, 2022)

Salted Caramel Cheesecake

3 from 4 votes
BySam Adler
Jump to Recipe
2 slices of salted caramel cheesecake sitting on parchment paper on a peachy surface
A cheesecake slathered in caramel cut into slices on parchment paper

This post might have affiliate links, please check out my full disclosure policy.

Golden caramel sauce is baked into this cheesecake and then drizzled on top for a decadent cheesecake that everyone will enjoy. Make this simple cheesecake base and use homemade or store bought caramel and take it to a party or enjoy as a treat right at home! 

A cheesecake with a slices taken out of it on a wooden tray with caramel sauce on top.

There is really NOTHING like homemade cheesecake! As a trained pastry chef, I’m telling you it’s a lot easier to make than you think. If you want to learn how to make a classic cheesecake that you can customize with your favorite flavors, you’ll need this staple recipe in your back pocket. 

First you’ll make a simple crust out of graham crackers and press it into the bottom of a springform pan. Then you whip up the cheesecake batter and pour it over the top of the baked crust and let it bake until it’s set. You then drizzle caramel sauce over it and enjoy! You can use store bought or try this bourbon caramel sauce recipe instead!

Hot Tip: You need to use soften cream cheese for this and really any cheesecake recipe so that the batter is smooth, creams well, and is not lumpy. If you forget to leave out your cream cheese to soften you can learn how to soften cream cheese quickly!

Personally I love a good cheesecake- if you want more cheesecake recipes try this red velvet cheesecake, coffee cheesecake, or mini cheesecake bites!

Why you’ll love this recipe

You’ll love this cheesecake because the base is easy to make, PLUS it has the added flavor of sweet and salty caramel that’s added IN the batter and also drizzled on top for a double dose of caramel goodness. You can bring this to any event or even use it as a decadent replacement for a birthday cake.

Ingredients & Equipment You’ll Need

For the crust:

  • Graham Crackers – You’ll need about 9 of these crushed up and ready. The flavor of graham cracker pairs perfectly with the tangy sweet cheesecake. 
  • Butter – Butter is what will wet the crumbled graham crackers to help them stick together and give them a buttery flavor. 
  • Granulated Sugar – Sweetens the crust as well as helps bind it together. 

For the Cheesecake:

  • Cream Cheese – This is the main component of the filling and offers a thick texture and tangy flavor. 
  • Granulated Sugar – Sweetens up the filling. 
  • Sour Cream – Helps thin out the batter while keeping the flavor tangy.
  • Eggs – Binds the cheesecake together while baking and helps give it a nice crust. 
  • Half & Half – Adds a decadent creamy texture and flavor. 
  • Vanilla Extract – A light vanilla flavor pairs well with cheesecake. 
  • All Purpose Flour – Gives the cheesecake a dense texture and helps it bake up evenly. 
  • Caramel Sauce – Adds it’s signature flavor!
Ingredients for salted caramel cheesecake recipe

Equipment

9” Springform Pan – This is a special type of baking pan used for making cakes that help it stay together. It is usually 2 pieces. The sides can be removed after baking to make sure the finished product stays intact when it’s removed. It is a much needed tool for the home baker, and always what I use for my cheesecakes!

How To Make Caramel Cheesecake

For the crust:

  1. Preheat your oven to 375° F. Place the 1 ½ cups graham cracker crumbs in a medium sized bowl. Add the 2 tbsp sugar and 1/3rd cup melted butter and stir to combine. The mixture should resemble wet sand.
  2. Spray the 9″ springform pan with baking spray and press the graham cracker mixture into the bottom and sides. You can use the bottom of a measuring cup to help press it down hard and evenly.
  3. Bake for 8-10 mins until the crust is golden brown.

For The Cheesecake Filling: 

  1. Lower the oven temperature to 350° F after pre-baking the crust.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the 4 blocks of cream cheese. Mix on low-medium speed for 1 minute, then add in the 1 cup sugar and 1 cup sour cream.
  3. Continue mixing on low-medium speed, then add 1 egg at a time, mixing for a few seconds in between additions. Stop the mixer and scrape down the sides of the bowl.
  4. Start the mixer again on low speed and add in the ½ cup half n half and 2 tsp vanilla. Mix for 30 seconds.
  5. Add in the ⅓ cup flour slowly then move your speed up to medium and mix for 2-3 minutes.
  6. Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly and pour the batter into the graham cracker crust.
  7. Take 1/4 cup caramel sauce and dollop it all over the cheesecake. Swirl the batter with a knife to distribute.
  8. Take a sheet tray or a 9×13 inch pan and put it on the lower rack of your oven, fill it with an inch of water to create the steam in the oven. This is your water bath.
  9. Place the cheesecake on the upper rack of the oven. Bake for 45-55 minutes. It will still be jiggly in the middle- you want that! Turn the oven off and crack the oven door open a little bit.
  10. Leave the cheesecake to cool for one hour, then remove to finish cooling on the counter.
  11. Chill in the refrigerator at least 4 hours or overnight. Once chilled pour the remaining ½ cup caramel over the cheesecake and serve!
Graham cracker crumbs in a glass mixing bowl on a beige surface
Graham Cracker Crumbs
Graham cracker crust pressed to the sides of a springform pan
Graham Cracker Crust
Cheesecake batter in a mixing bowl
Cheesecake Batter
Cheesecake batter dotted with dollops of caramel in a springform pan
Cheesecake batter with Caramel Dollops
Cheesecake batter swirled with caramel in a springform pan
Caramel Swirled Cheesecake Batter
A cheese cake on the top rack of the oven with a pan of water in the bottom
Cheesecake Water Bath

Tips On Making The Perfect Cheesecake

  • Removing the cheesecake: It is extremely important to make sure the cheesecake cools fully before removing it from the pan. To help with this, take a knife or an offset spatula and run it along the edges of your pan to loosen the cake up then release the edges of the springform pan. 
  • If you’re giving the cheesecake as a gift: Put a cardboard cake board in your springform pan before making the crust. Once the cheesecake is cooled you can slide it into a cute box for baked goods and become someone’s best friend. 
  • To prevent the cheesecake from cracking: Turn the oven off when it is done baking and leave the oven door slightly open. Do not take the cheesecake out. Cool it like this for at least an hour and then move it to your counter to continue cooling. Then move it to your fridge to chill.  You want to chill it for at least 4 hours or overnight. If you cut into it before it’s completely chilled, you will have an ooey gooey mess.
  • Use a water bath: My technique is a little different. There’s no wrapping the pan and dunking it in water. Instead place the cheesecake on the top rack of the oven, then fill a 9×13 inch pan with an inch of water and put it on the lower bath. Voila! That’s it! Don’t skip this step in making the perfect cheesecake. The steam from the water will rise and make sure your cheesecake is extra smooth and creamy. 
  • Use flour in the batter: You may see cheesecake recipes that have a bit of flour in the batter. The reason for this is that it helps to firm up the batter a little and will also help keep it from cracking. 
A slice of caramel cheesecake on its side on a piece of parchment paper with a jar of caramel in the corner

When is a cheesecake done?

Start checking the cheesecake about 45 minutes in. Give the pan a little shake and see if the cheesecake jiggles a little in the middle. If it jiggles slightly only in the middle then its done! If it still jiggles a little on the sides, it’s not there yet.

Don’t worry about the jiggle, it will firm up in the fridge!

Store Bought or Homemade Caramel Sauce?

You can use store bought or homemade caramel sauce for this recipe. If you’re loving your kitchen time, try out my easy caramel recipe with or without the bourbon. To make the caramel pourable, you can reheat it in the microwave for 15 seconds at a time until it’s easy to pour.

Cheesecake Toppings

These fun toppings pair well with or without the caramel sauce!

  • Fresh berries dusted with powdered sugar. 
  • Homemade whipped cream
  • Your favorite ice cream.
  • Chopped candied nuts.
  • Spread on some Vanilla Buttercream
  • Drizzle with chocolate sauce to compliment the caramel. 
  • Funfetti Sprinkles
  • A Layer of chocolate ganache

Storing & Freezing

  • Storing: This cheesecake can be stored in the fridge for 4-5 days. Use a cake plate with a lid to retain as much moisture as possible.
  • Freezing: Carefully wrap the cheesecake in plastic wrap then seal in an airtight container or bag for up to 3 months. Either wrap the whole cheesecake or wrap the individual slices carefully. Make sure the cake is chilled before wrapping.
Three pieces of caramel cheesecake on a gray plate with a spoon resting next to it

Delicious Cheesecake Recipes You’ll Love

  • Cherry Cheesecake with Chocolate
  • Easy Mini Cheesecake Bites
  • Red Velvet Cheesecake Cupcakes
  • Cheesecake Bars with Cranberry Swirl

Heads up! This post contains affiliate links which means if you purchase something off one of these links, I make a small commission at no extra cost to you. Thanks for supporting my blog!

A cheesecake with a slices taken out of it on a wooden tray with caramel sauce on top.

Caramel Cheesecake

Golden caramel sauce is layered into this cheesecake and drizzled on top for a decadent cheesecake with sweet caramel swirl that everyone will enjoy. Make this simple cheesecake base and use homemade or store bought caramel and take it to a party or enjoy as a treat right at home!
3 from 4 votes
Print Pin SaveSaved! Rate
Course: Cakes, cheesecake, Dessert
Cuisine: American
Keyword: caramel sauce, cheesecake recipes, homemade cheesecake
Prep Time: 20 minutes minutes
Cook Time: 55 minutes minutes
Chilling Time: 4 hours hours
Total Time: 5 hours hours 15 minutes minutes
Servings: 9 people
Calories: 489kcal
Author: Sam Adler

Equipment

  • 9” Springform Pan

Ingredients

For The Crust

  • 9 Graham Crackers 1 package crushed or about 1 1/2 cup crumbs
  • ⅓ cup Butter Melted
  • 2 tablespoons Granulated Sugar

For The Cheesecake Filling

  • 4 8 oz. Cream Cheese room temperature
  • 1 cup Granulated Sugar
  • 1 cup Sour Cream room temperature
  • 4 Eggs large
  • 1/2 cup Half & Half
  • 2 teaspoons Vanilla Extract
  • 1/3 cups All Purpose Flour
  • 3/4 cup Caramel Sauce divided (homemade or store bought)

Instructions

For The Crust

  • Preheat your oven to 375° F.
  • Place the 1 ½ cups graham cracker crumbs in a medium sized bowl. Add the 2 tbsp sugar and 1/3rd cup melted butter and stir to combine. The mixture should resemble wet sand.
  • Spray the 9″ springform pan with baking spray and press the graham cracker mixture into the bottom and sides. You can use the bottom of a measuring cup to help press it down hard and evenly.
  • Bake for 8-10 mins until it smells like heaven from your oven and the crust is golden brown.

For The Cheesecake Filling

  • Lower the oven temperature to 350° F after pre-baking the crust.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the 4 blocks of cream cheese. Mix on low-medium speed for 1 minute, then add in the 1 cup sugar and 1 cup sour cream.
  • Continue mixing on low-medium speed, then add 1 egg at a time, mixing for a few seconds in between additions. Stop the mixer and scrape down the sides of the bowl.
  • Start the mixer again on low speed and add in the ½ cup half n half and 2 tsp vanilla. Mix for 30 seconds. Add in the ⅓ cup flour slowly then move your speed up to medium and mix for 2-3 minutes.
  • Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly and pour the batter into the graham cracker crust.
  • Take 1/4 cup caramel sauce and dollop it all over the cheesecake. Swirl the batter with a knife to distribute.
  • Take a sheet tray or a 9×13 inch pan and put it on the lower rack of your oven, fill it with an inch of water to create the steam in the oven.
  • Place the cheesecake on the upper rack of the oven. Bake for 45-55 minutes.
  • The cheesecake is done when the edges start to brown and break away from the sides of the pan. It will still be jiggly in the middle- you want that! Turn the oven off and crack the oven door open a little bit. Leave the cheesecake to cool for one hour, then remove to finish cooling on the counter.
  • Chill in the refrigerator at least 4 hours or overnight. Once chilled pour the remaining ½ cup caramel over the cheesecake and serve!

Notes

Tips On Making The Perfect Cheesecake

  • Removing the cheesecake: It is extremely important to make sure the cheesecake cools fully before removing it from the pan. To help with this, take a knife or an offset spatula and run it along the edges of your pan to loosen the cake up then release the edges of the springform pan. 
  • If you’re giving the cheesecake as a gift: Put a cardboard cake board in your springform pan before making the crust. Once the cheesecake is cooled you can slide it into a cute box for baked goods and become someone’s best friend. 
  • To prevent the cheesecake from cracking: Turn the oven off when it is done baking and leave the oven door slightly open. Do not take the cheesecake out. Cool it like this for at least an hour and then move it to your counter to continue cooling. Then move it to your fridge to chill.  You want to chill it for at least 4 hours or overnight. If you cut into it before it’s completely chilled, you will have an ooey gooey mess.
  • Use a water bath: Don’t skip this step in making the perfect cheesecake! The steam from the water will rise and make sure your cheesecake is extra smooth and creamy. 
  • Use flour in the batter: You may see cheesecake recipes that have a bit of flour in the batter. The reason for this is that it helps to firm up the batter a little and will also help keep it from cracking.

Nutrition

Nutrition Facts
Caramel Cheesecake
Amount Per Serving (1 slice)
Calories 489 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Trans Fat 1g
Cholesterol 146mg49%
Sodium 388mg17%
Potassium 165mg5%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 30g33%
Protein 7g14%
Vitamin A 1000IU20%
Vitamin C 1mg1%
Calcium 100mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

1219 shares

Filed Under: Cheesecakes Tagged With: Caramel

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Leave a comment & rate this recipe Cancel reply

Do you love this recipe? If so, I would be so grateful if you left a star rating with your comment! Star ratings help other people find my recipes so they can make them too. Thank you for your support!

XO, Sam

Recipe Rating




Primary Sidebar

Search

Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

Sam Adler | Food Photography & Styling
Not my usual style but since it was a holiday week Not my usual style but since it was a holiday weekend I thought it was fitting! Also yes I know the cheese is not melted but this was the way the client wanted it, so that’s the way we did it! This shoot got its inspo from a show on tv- can you guess what it is!? 

Also- I’ll be going live again with Jamie from @foodbloggerbossco today at 1 pm EST! We figured we had such a good time last week we’re gonna do it again! We’re trying to make this a weekly thing where we answer and talk about 1 question pertaining to food photography and or blogging for 10-15 mins. So welcome to our next ten minute talk! See you soon!
Save this Live with @foodbloggerbossco and watch i Save this Live with @foodbloggerbossco and watch it later! Inside we talked about how I grew my traffic 5x over a year- things that worked and things that didn’t! Bottom line- don’t give up! My traffic was at 15k a little over a year ago and now hovering around 165k!! If I can do it so can you! 🎉
Going LIVE at 1pm EST today with @foodbloggerbossc Going LIVE at 1pm EST today with @foodbloggerbossco to talk about how i set up my baking food blog frostingandfettuccine.com to run on its own during maternity leave and how it’s been has been bringing me my highest income to date! 

🚨spoiler alert*🚨this did not happen overnight!

Success with anything is really about consistency, strategy, and implementation. Excited to share all the juicy details with you so soon! 

#foodblogger #foodphotographer #foodblogging #foodphotographyandstyling #foodstyling #bakingrecipes
My latest, most delicious recipe- meet ✨💚Aver My latest, most delicious recipe- meet ✨💚Avery Silas 💚✨ 2 months old now! Needless to say our lives have changed a lot recently and we are all still adjusting! Chase has basically turned into a teenager 🤯🥹 and Adrienne is a full blown hippy, flower child, and mini #swiftie - lol to her fake hair, braid that stayed in for 6 weeks and the tattoo on her arm (🆘 😂). And bc not everyday is all perfect photos and happy kids I threw one screaming pic in there for good measure 😂. 

I literally have no idea how to use this app anymore so my only plan is to have fun on it bc if im not having fun then what’s the point. Thanks for all your messages and congratulations and giving me the break and space I needed. It’s good to be back! 

#maternityleave #workingmoms #newmom #2monthsold #southfloridafoodphotographer #floridafoodphotographer #newbaby #babyboy
👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

🍾🥂HAPPY NEW YEAR 🍾🥂
.
.
.
#newyearseve #2023goals #cookieskillet #skilletcookie #giantchocolatechipcookie #chocolatechipcookies #chocolatechipcookie #cookiephotography #foodphotographyandstyling #foodstylingandphotography #foodphotographer #foodstylist #foodstylists #castironbaking #castironskillet #castiron @lodgecastiron
Recap of all the cookie boxes!!! This year’s @ta Recap of all the cookie boxes!!! This year’s @taylorswift theme has got to be my fave (see my last reel for the explanation of each cookie!) but I have so much fun every year making these! Which one is your fave?! 

#cookieboxes #cookiebox #cookiegifts #cookiegiftbox #holidaycookies #taylorswift #TaylorSwiftcookies #homemadecookies #customcookies #cookiedecorating #cookiesofinstagram #cookiedesign #cookiephotography #holidaycookiebox #holidaygiftsets #holidaygifts #ediblegifts #swiftie #swiftiesforever #taylornation @taylornation
Load more please Follow me on Instagram!

Categories

Archives

Privacy Policy  | Disclosure Policy

 

Support by Foodie Digital

Footer

↑ back to top

About

  • About
  • Web Stories
  • Privacy Policy

Disclosure

As an Amazon Associate I earn from qualifying purchases.

Disclosure Policy

Contact

  • Contact
  • Work with me

Copyright © 2023 Samantha Adler | Frosting & Fettuccine | Support by Foodie Digital

1219 shares