Easy Salted Caramel Cheesecake Recipe

Published Apr 8, 2024 By Elle Ann

Image credit: The Cooking Foodie via YouTube

This salted caramel cheesecake has the perfect balance of sweet and salty, and it is so rich and creamy that one bite isn’t enough. You can adjust the saltiness and sweetness of this cheesecake depending on your preference.

This is great to serve at parties and other special occasions, but you can also make this and store it in your fridge so you can have it whenever you want. You can also eat this with your favorite drink or beverage on the side. Watch this video tutorial by The Cooking Foodie on YouTube now.

Ingredients for Salted Caramel Cheesecake:

Crust

190g or approx. 6.3 ounces of digestive biscuits/ crackers
60g or 2 ounces of mini pretzels
90g or 3 ounces of butter, melted
1-2 tbsp of milk

Cheesecake Filling

4 cups of cream cheese
1 cup of sugar
¼ cup of heavy cream
1-2 tsp of vanilla extract
4 large eggs
1 cup of sour cream
1½ tbsp of cornstarch
Zest of 1 lemon
A pinch of salt

Caramel Topping

1 cup of sugar
6 tbsp of butter, at room temperature
½ cup of heavy cream, at room temperature
½-1 tsp of flaky salt

Decoration

Mini pretzels
Flaky salt

How to Make Salted Caramel Cheesecake:

Step 1

Preheat your oven to 325°F, then crush the cookies into fine crumbs, and mix in the melted butter until completely combined. Transfer it to a 9-inch springform pan, then press it down firmly, and bake it for about 7 to 8 minutes. In a large mixing bowl, add the cream cheese and sugar, then beat them until smooth.

Step 2

Add the eggs one at a time while beating consistently until incorporated making sure not to overbeat. Add the vanilla extract, sour cream, heavy cream, and salt, then beat them until smooth, add the cornstarch and lemon zest, and continue to beat until incorporated but do not overbeat.

Step 3

Place the pan on a large piece of foil, then crump and press the foil up the sides, and pour the filling into the pan and over the crust. Place the pan on a roasting pan, then fill the roasting pan with enough hot water to go halfway up the sides of the springform pan, and then place it in the preheated oven.

Step 4

Allow it to bake for about 50 to 65 minutes or until the edge is set and the center is jiggly, then turn off the heat, and leave it in the oven for around 1 hour. Let it cool for at least 1 hour or until room temperature, then put it in the refrigerator, and let it chill for at least 4 hours up to overnight.

Step 5

For the topping, place a saucepan on a stove over medium-low heat, then add the sugar, and heat it while stirring occasionally until melted and thick. Once golden in color, remove it from the heat, then add in the butter immediately, and quickly stir until melted and incorporated.

Step 6

Pour in the heavy cream, then quickly stir until everything is completely combined, add the salt, and continue to cook over medium heat for about 1 minute. Pour the caramel topping over the cheesecake, then spread it evenly, and decorate it with mini pretzels and sea salt. Serve and enjoy!