Easy Salted Caramel Cheesecake: A Beginner’s Dream Dessert
Craving a dessert that’s both indulgent and easy to make? This Easy Salted Caramel Cheesecake has everything you want: a buttery graham cracker crust, a smooth, creamy filling, and a rich salted caramel drizzle. Perfect for beginners, this recipe is simple to follow and delivers a showstopping dessert that’s sure to impress at any gathering. Let’s dive into making this tasty treat that combines sweet, salty, and everything in between!
- Prep Time: 1 hour
- Cook Time: 2 hours 55 minutes
- Total Time: 8 hours 55 minutes
- Yield: 12-14 slices 1x
- Category: Dessert
- Method: Oven, Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Caramel Sauce:
- 2 1/2 cups (518g) sugar – Sugar is the base of the caramel sauce, and getting the melting process just right is key to creating that rich, golden-brown flavor. The sugar will first melt, then caramelize, creating that deep, toasty flavor you love in caramel.
- 10 tbsp (140g) salted butter, room temperature – The butter adds a smooth richness to the caramel, contributing to its velvety texture and balancing the sweetness of the sugar. Using salted butter enhances the salted caramel flavor and creates a more complex taste profile.
- 1 1/4 cups (300ml) heavy whipping cream, room temperature – Cream helps thin the caramel sauce and gives it that luscious, smooth consistency that coats your spoon. It also balances the intense sweetness of the sugar.
- 6 tbsp (49g) all-purpose flour, sifted – This flour thickens the caramel sauce and helps it set in the cheesecake filling. Without it, the sauce might be too runny and affect the consistency of the filling.
For the Crust:
- 2 cups (268g) graham cracker crumbs – Graham crackers are the classic choice for cheesecake crusts. Their slightly sweet and nutty flavor complements the rich, creamy cheesecake filling. Plus, they provide a crunchy texture that contrasts beautifully with the smooth filling.
- 1/2 cup (112g) salted butter, melted – The butter holds the crust together and adds richness. It helps the graham cracker crumbs bind together to form a solid, firm crust that won’t crumble when you slice the cheesecake.
- 3 tbsp (42g) packed light brown sugar – Brown sugar brings a touch of molasses flavor to the crust, enhancing its sweetness and adding depth.
For the Filling:
- 24 oz (678g) cream cheese, room temperature – Cream cheese is the foundation of any cheesecake. It gives the filling that creamy, smooth texture we all crave. Letting the cream cheese come to room temperature ensures that it blends seamlessly into the filling without lumps.
- 3/4 cup (168g) packed light brown sugar – Brown sugar in the filling adds a mellow sweetness and a hint of caramel flavor, which perfectly complements the salted caramel sauce.
- 3 tbsp (24g) all-purpose flour – Flour helps stabilize the filling, ensuring it doesn’t turn runny after baking. It also gives the cheesecake structure, so it doesn’t collapse.
- 1 cup (230g) sour cream – Sour cream adds tanginess to the cheesecake filling, cutting through the richness of the cream cheese and making the cheesecake taste lighter and more balanced.
- 1 1/2 tbsp vanilla extract – Vanilla adds depth to the flavor of the cheesecake. It brings out the sweetness and helps harmonize the other ingredients.
- 4 large eggs, room temperature – Eggs are crucial for setting the cheesecake filling. Be sure to add them one at a time to avoid overmixing, which can cause cracks during baking.
- Toffee bits – Toffee bits are the finishing touch for this cheesecake, adding both a sweet crunch and extra caramel flavor. You can also use chopped nuts, such as pecans or walnuts, for a similar effect.
Instructions
Step 1: Make the Caramel Sauce
The first step is making the caramel sauce. Begin by pouring the sugar into a large saucepan and heating it over medium heat. Stir the sugar constantly, ensuring that it melts evenly. At first, the sugar may form clumps, but keep stirring, and it will eventually melt into a smooth liquid. After about 10 minutes, the sugar will melt completely and begin to darken into a golden amber color. Be sure not to let it cook too long, as it can easily burn. Once the sugar has melted and turned a rich amber color, remove the pan from the heat.
Add the room-temperature salted butter to the sugar and whisk vigorously until the butter melts and incorporates into the sauce. It may bubble up, but don’t worry. Once the butter is fully combined, slowly pour in the heavy cream, whisking continuously to prevent the mixture from separating. After everything is smooth, set aside about 1 1/2 cups of the caramel sauce for topping the cheesecake. Then, whisk in the sifted flour to thicken the sauce for the cheesecake filling.
Step 2: Make the Crust
While the caramel is cooling, prepare the crust. Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper at the bottom and grease the sides to ensure the cheesecake can be easily removed later. In a small bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Press this mixture firmly into the bottom of the pan and slightly up the sides to form a crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
Step 3: Prepare the Filling
Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the room-temperature cream cheese, brown sugar, and flour on low speed until smooth. Scrape down the sides of the bowl to ensure everything is well combined. Next, add the sour cream and vanilla extract, mixing until smooth. Add the eggs one at a time, mixing slowly after each addition. Be sure to scrape down the sides of the bowl as needed. This helps prevent overmixing, which can lead to cracks in the cheesecake.
Step 4: Assemble the Cheesecake
Once the filling is ready, pour the caramel sauce with flour into the cooled crust and spread it into an even layer. Then, pour the cheesecake filling on top of the caramel, smoothing the surface. Place the springform pan into a larger pan and fill the outside pan with warm water. The water should rise about halfway up the sides of the springform pan. Be sure the water doesn’t go above the top of the aluminum foil.
Step 5: Bake the Cheesecake
Bake the cheesecake for 1 hour and 45 minutes. The center should be set but still slightly jiggly. Turn off the oven and leave the cheesecake in the closed oven for 30 minutes to finish cooking slowly. Then, crack the door open for another 30 minutes to allow the cheesecake to cool gradually. This slow cooling process helps prevent cracks.
Step 6: Cool and Finish the Cheesecake
Once the cheesecake has cooled, remove it from the oven and carefully remove the water bath and foil. Let the cheesecake cool to room temperature for about 30 minutes, then transfer it to the fridge for at least 5-6 hours to chill and firm up. Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter.
Before serving, drizzle the reserved caramel sauce over the cheesecake and sprinkle with toffee bits for added crunch. Serve slices with the remaining caramel sauce for extra indulgence.
Notes
- Preventing Cracks: When mixing your filling, be sure to use low speed on your mixer to avoid incorporating too much air. Air bubbles can cause cracks in your cheesecake as it bakes.
- Room Temperature Ingredients: Always ensure your cream cheese and eggs are at room temperature before starting. This prevents lumps and ensures a smooth, creamy batter.
- Water Bath: A water bath is crucial for baking cheesecakes because it prevents the cheesecake from drying out and helps it cook evenly. Make sure the water doesn’t spill into the springform pan.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. The cheesecake actually gets better as it sits and the flavors have time to meld.