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5 from 3 votes
A slice of caramel cheesecake, topped with salted caramel and sea salt, on a white ceramic plate with a gold fork.
Caramel Cheesecake
Prep Time
35 mins
Cook Time
1 hr 15 mins
Cooling Time:
2 hrs
Total Time
3 hrs 50 mins
 

Love salted caramel? You've gotta make this caramel cheesecake recipe! Ribboned with toasty, buttery caramel in every bite.

Course: Dessert, Snack
Cuisine: American
Keyword: caramel cheesecake, caramel cheesecake recipe, salted caramel cheesecake
Servings: 12 slices
Calories: 391 kcal
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F, mist a 9-inch diameter cake pan with non-stick spray, and line it with a circle cut from parchment paper.

  2. Prepare the graham cracker crust as per the directions found here: Graham Cracker Crust, and press the mixture into an even layer in the bottom of the prepared pan.

  3. Place the cream cheese, brown sugar, 1/3 cup of the salted caramel sauce, cornstarch, and salt in a large mixing bowl and beat together on medium-low speed until smooth.

  4. Scrape the bottom and sides of the bowl with a silicone spatula, then beat in the first egg.

  5. Continue adding the eggs, one at a time, allowing each egg to become fully incorporated before adding the next, and stopping to scrape the bottom and sides of the bowl after each addition.

  6. Stir in the cream and vanilla, and pour the batter over the crust.

  7. Drizzle the unbaked cheesecake with the remaining 1/3 cup of salted caramel sauce, drawing a skewer through the sauce to marble it.

  8. Place the unbaked cheesecake in a larger pan, and pour water into the larger pan and all around the cheesedake until it comes about halfway up the sides of the pan.

  9. Bake for 15 minutes at 400 degrees F, then lower the oven temperature to 300 degrees and bake for an additional 50 to 70 minutes, or until the cheesecake is set around the edges but still a bit wobbly towards the center.

  10. Turn the oven off and leave the cheesecake to cool down slowly, with the oven door slightly ajar.

  11. When the cheesecake has reached room temperature, transfer it to the refrigerator to chill for at least 2 hours (or overnight).

  12. Just before serving, flip the cheesecake out of the pan, invert onto a serving plate, and cut into slices.

  13. Garnish with additional salted caramel sauce and sea salt.

Recipe Video

Recipe Notes

Find the recipe for salted caramel sauce here: Salted Caramel Sauce.  (You will need one batch to make & garnish this recipe.)

Nutrition Facts
Caramel Cheesecake
Amount Per Serving (1 slice)
Calories 391 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol 124mg41%
Sodium 367mg16%
Potassium 146mg4%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 16g18%
Protein 6g12%
Vitamin A 925IU19%
Vitamin C 1mg1%
Calcium 88mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.