Salted Caramel Cheesecake
A New York-style cheesecake with a homemade caramel topping and a sprinkle of sea salt — sweet, buttery, and just salty enough.
- Prep Time
- 30 min
- Cook Time
- 1 hr 15 min
- Total Time
- 1 hr 45 min
- Servings
- 12 servings
Salted Caramel is one of those universal flavors — people who turn up their nose at nuts, coconut, or even chocolate rarely say no to caramel. I honestly can't think of anyone who doesn't like it.
This is a classic New York-style cheesecake topped with a quick homemade caramel sauce and a light sprinkle of sea salt, which cuts the sweetness just enough to keep you coming back for another bite.
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs
- 2 tbsp. light brown sugar
- 5 tbsp. unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 2/3 cups granulated sugar
- 2 eggs
- 1 tbsp. vanilla extract
- 2/3 cup heavy cream
For the Topping
- 3 tbsp. light corn syrup
- 1/4 cup granulated sugar, plus 1 tbsp.
- 2 tbsp. unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp. vanilla extract
- sea salt, for sprinkling
Instructions
- 1Preheat oven to 350°F. Double-wrap the outside of a 9-inch springform pan with heavy-duty foil and set it inside a 12-inch cake pan.
- 2Toss the graham cracker crumbs with 2 tbsp. sugar in a small bowl, then mix in the melted butter with your hands until combined. Press evenly into the bottom of the springform pan. Bake for 7 minutes, then remove and set aside.
- 3In a stand mixer, beat 8 oz. of the cream cheese, the cornstarch, and 2/3 cup sugar at medium speed until smooth. Add another 8 oz. cream cheese with 1/3 cup sugar, and beat until smooth. Add the remaining cream cheese and sugar one package at a time, beating until smooth each time.
- 4Slow the mixer, add the vanilla and eggs one at a time, scraping down the sides. Slowly add the heavy cream, beating just until combined, being careful not to overmix.
- 5Spoon the batter over the crust and spread into an even layer.
- 6Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan (this prevents cracks). Bake for about 1 hour 15 minutes, until lightly browned on top.
- 7Remove from the oven, pull the springform pan out of the water bath, and cool on a rack for about 4 hours. Remove the foil.
- 8Cover and freeze for at least 4 hours, or overnight, to set. Release the springform sides, then invert the cheesecake onto parchment paper, remove the pan bottom, and flip back onto a serving plate.
- 9Combine the corn syrup and sugar in a small saucepan and cook over medium heat until it turns an amber color. Remove from the heat and stir in the butter until melted, then slowly add the heavy cream and vanilla, stirring constantly.
- 10Transfer the caramel to a heatproof container to cool slightly, then spread over the cheesecake in an even layer. Sprinkle with about 1/2 tsp. sea salt and return to the freezer to set.
- 11Slice with a sharp knife, wiping the blade between cuts. Store in the refrigerator for up to 7 days, or freeze for up to 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
