Salted Caramel Cheesecake

This salted caramel cheesecake recipe features a creamy, smooth filling on a buttery graham cracker crust, topped with a rich caramel glaze and dark chocolate drizzle. Made with simple ingredients and easy-to-follow instructions, it’s perfect for holidays, birthdays, or special occasions. Learn how to make a baked cheesecake with salted caramel sauce that holds its shape and delivers impressive flavor every time.

A rich, creamy cheesecake topped with a luscious salted caramel glaze and a touch of dark chocolate—perfect for any occasion.

---

Ingredients

For the Base

• 1 ¼ cups graham cracker crumbs (or crushed digestive biscuits, UK)
• ½ stick (¼ cup) salted butter, melted

For the Cheesecake Filling

• 4 cups cream cheese, at room temperature
• ½ cup white sugar (caster sugar, UK)
• 3 tablespoons cornstarch (cornflour, UK)
• 2 eggs
• ½ cup whipping cream
• 1 teaspoon vanilla extract

For the Salted Caramel Glaze

• ⅓ cup white sugar
• ⅛ cup golden or light brown sugar
• ⅛ cup dark corn syrup (or golden syrup)
• ½ cup whipping cream
• 2 tablespoons salted butter
• ½ teaspoon vanilla extract
• 1 teaspoon coarse sea salt
• 1 ⅕ cups icing sugar, sifted

For Decoration

• 100 g dark chocolate, melted

---

Instructions

1. Prepare the Base

1. Mix the graham cracker crumbs with the melted butter until well combined.
2. Press the mixture firmly into the base of a springform pan using your hands or the back of a spoon. Set aside.

2. Make the Cheesecake

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk the cream cheese, sugar, and cornstarch until smooth and creamy.
3. Add the eggs one at a time, mixing until just incorporated.
4. Slowly pour in the whipping cream while continuing to whisk.
5. Stir in the vanilla extract and whip for one more minute until well combined.
6. Pour the filling over the prepared base and smooth the top.
7. Gently tap the pan on the counter a few times to release any air bubbles.
8. Bake for 45 minutes. The edges should be lightly golden, and the center should still have a slight wobble.
9. Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight.

3. Make the Salted Caramel Glaze

1. In a small saucepan, gently heat the white sugar, brown sugar, and syrup over low heat until the sugars are dissolved.
2. Stir in the butter, cream, and vanilla extract until fully combined.
3. Bring the mixture to a boil and let it bubble for 1 minute.
4. Remove from heat and immediately stir in the sea salt.
5. Add the sifted icing sugar to the caramel and mix until smooth, pressing out any lumps with the back of a spoon.
6. While still warm, pour the glaze over the chilled cheesecake (still in the pan), spreading it evenly to the edges. Use only as much as needed for your desired thickness.
7. Allow the glaze to cool completely until set.

4. Add the Final Touch

• Once the glaze is firm, drizzle or pipe the melted dark chocolate over the top of the cheesecake.
• Chill until ready to serve.

---

Tips

• Use full-fat cream cheese for the best texture and flavor.
• Tap the pan firmly but gently to eliminate air pockets and ensure a smooth top.
• A water bath can help prevent cracking if your oven tends to run hot.
• For clean slices, dip your knife in hot water and wipe clean between each cut.

---

Variations and Substitutions

• Crust: Use crushed Oreos or ginger snaps for a different base flavor.
• Caramel: Store-bought caramel sauce can be used in a pinch—just add sea salt to taste.
• Topping: Swap dark chocolate for white or milk chocolate if preferred.
• Egg-free: Substitute eggs with a mixture of yogurt or sour cream for a no-bake style.

---

FAQs

Can I make this cheesecake ahead of time?
Yes! It actually tastes better after sitting overnight in the fridge.

How do I know when the cheesecake is done?
The edges will be set, and the center should still jiggle slightly when gently shaken.

Can I freeze this cheesecake?
Absolutely. Freeze the baked (unglazed) cheesecake wrapped tightly for up to 2 months. Add the glaze after thawing.

---

Serving Suggestions

• Serve chilled with extra caramel drizzle and a pinch of flaky sea salt.
• Pairs beautifully with coffee or a small glass of dessert wine.
• Add fresh berries on the side for a fruity contrast.

---

Why You’ll Love This Recipe

This cheesecake is a showstopper: smooth, creamy, and perfectly balanced with the rich salted caramel glaze. The combination of textures—from the buttery base to the silky filling and glossy topping—makes it irresistible. It’s indulgent yet elegant, and always a crowd-pleaser.