This creamy vanilla cheesecake with rich buttery caramel baked right into it and even more drizzled on top is a great dessert for the holidays or for any time of the year!
The holidays are right around the corner. Now is the time to start planning our dinner and dessert menus. This Salted Caramel Cheesecake would be a delicious addition to your holiday table.
If you love recipes with caramel, you’ll love this Chocolate Hazelnut Caramel Snowflake Bread, Caramel Apple Martini, Jumbo Bourbon Caramel Glazed Cinnamon Rolls, and these Browned Butter Caramel Apple blondies!
Where does the inspiration for the Salted Caramel Cheesecake come from?
This rich cheesecake is inspired by the Santal Myrrh candle by Woodwick Candle. This sweet and woody candle has notes of vanilla bean, myrrh, mahogany and sandalwood. The buttery caramel in the cheesecake pairs perfectly with the candle’s golden amber notes.
This WoodWick® Candle personalizes your space with rich, nuanced fragrance. It will help you create the right ambiance for your curated home. WoodWick candles are definitely a must have!
What are some of the ingredients used in this Salted Caramel Cheesecake?
Sugar- Granulated sugar is used for the salted caramel. Dark brown sugar is used for the cheesecake. It will give it a caramel color.
Butter- Unsalted butter is used for both the caramel and for the cheesecake crust.
Cream Cheese- softened full fat cream cheese is used for the filing.
Heavy Cream- Heavy cream is used for the salted caramel and in the cheesecake filing.
Sour Cream- Sour cream is used in the cheesecake filing.
Pecans- chopped pecans will give the crust more of a crunch.
Graham Crackers- graham crackers are the main ingredient in the crust.
How is the salted caramel made for the Salted Caramel Cheesecake?
To make the salted caramel, add granulated sugar to a saucepan over medium heat. Without stirring, let the sugar start to melt. It will turn a dark amber color, but it’s not burning. When it’s about halfway melted you can use a wooden spoon to stir it or just tilt the pan around in circles to get it to melt evenly.
Once it’s melted completely and it’s at the color you want it to be, take it off the heat. It’s so easy to let the sugar burn if it’s cooking for too long, so don’t let it.
Add the butter and let it melt. The mixture will start to bubble up a lot at this point. But, it’s ok. Let it. Then add in the heavy cream. Let the mixture cook until it’s smooth as you stir it. Add in the salt. Then, pour into a heat safe container and allow to cool completely.
How is the Salted Caramel Cheesecake put together?
To put the cheesecake together, start with making the crust. Combine chopped pecans and graham cracker crumbs with melted butter and press it down in a springform pan. Bake the crust for a few minutes in the oven to get it to set.
Blend softened cream cheese, brown sugar, vanilla and 1/2 cup of the salted caramel in a large mixing bowl or a stand mixer. The brown sugar gives the cheesecake a more caramel color. Pour the filling into the pan on top of the crust. Wrap a sheet of foil under and around the pan. This will make sure that no water gets inside the pan while baking in the water bath. You don’t want a soggy cheesecake!
Place the cheesecake into a second larger pan. Fill the outer pan halfway with hot water and place the pans in the oven. The water bath will keep the sides from browning.
And bake for about and hour. After the hour, turn off the oven at let the cheesecake sit in the oven for another 30 minutes. This will help the cheesecake to bake perfectly.
Cool the cheesecake completely before covering it with plastic wrap and chilling it in the refrigerator for at least 4 hours or overnight, which is better.
Pour on the rest of the caramel on top before serving.
Frequently Asked Questions
Do you have to use a springform pan?
If you don’t have a springform pan, any cake pan of similar size can also work as a substitute. Try lining the pan with parchment paper first to make it easier to gently lift the cake out when it’s done. Leave some of the paper hanging out of the pan to make it easier to lift.
Does the cream cheese need to be softened?
Yes, the cream cheese needs to be softened to get the mixture to blend fully. If it’s not softened, then you will have chunks of cream cheese in the cheesecake.
Do you have to use a water bath?
A water bath is used to prevent the cheesecake from cracking and to not get darkened on the sides. If you do not want to try a water bath, a pan of hot water on the bottom rack of the oven will also help with keeping it from cracking at the top.
How do you store the Salted Caramel Cheesecake?
Store the cheesecake in the refrigerator, wrapped in plastic wrap for up to a week. To freeze the cheesecake, cut the cheesecake into slices, or leave it whole. Place the cheesecake on a cardboard round. Wrap it well in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge or on the counter before serving.
Here are other great cheesecake recipes:
Salted Caramel Cheesecake
This creamy vanilla cheesecake with rich buttery caramel baked right into it and even more drizzled on top is a great dessert for the holidays or for any time of the year!
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup chopped pecans
- 1/2 cup butter, melted
Salted Caramel
- 1 cup granulated sugar
- 8 tbsp unsalted butter
- 1 cup heavy cream
- 1 tsp salt
Filling
- 4 8oz cream cheese, softened
- 3/4 cup dark brown sugar
- 1/2 cup salted caramel
- 1 tsp vanilla extract
- 2 eggs, large
- 1 cup heavy cream
- 1/2 cup sour cream
Garnish
- Salted caramel
Instructions
Salted Caramel
- In a sauce saucepan, add the sugar on medium to low heat. Allow the sugar to cook until half way melted. Then, with a wooden spoon, stir the mixture every few seconds until the sugar is fully melted and the mixture is at the color desired. Make sure it does not burn in the process.Remove the pan from heat. Stir in the butter. The mixture will start to bubble very fast.Next, pour in the heavy cream and salt. Continue stirring until everything is combined. Pour into a heat safe container and allow to cool completely.
For the Crust
- Preheat the oven to 350 degrees. Wrap a 9” Springform pan with aluminum foil.In a medium sized bowl, combine the graham cracker crumbs, chopped pecans, sugar and melted butter. Mix well. Pour crumbs into the springform pan and press firmly into the bottom and up the sides of the pan. Bake for 5-10 minutes, or just until the crust starts to brown.
For the Filling
- In a stand mixer with a paddle attachment or a large bowl with a hand mixer, beat the cream cheese and brown sugar until creamy. Add the eggs and vanilla extract. Beat until smooth. Add 1/2 cup of the salted caramel, heavy cream and sour cream, and blend until all of the ingredients are incorporated.
Assembly
- Pour the filling into the springform pan. Wrap a sheet of foil around the pan. Place the pan into a larger pan. Fill the outer pan halfway with water and place the pans in the oven.Bake for 1 hour to 1 hour and 10 minutes. Turn off the heat and let the cheesecake sit in the oven so the residual heat continues to cook it, about 30 minutes.Remove the pan from the water and set the cheesecake on a wire rack. Let it cool to room temperature. Cover and refrigerate for at least 3 hours or up to 4 days.When ready to serve, run a sharp knife around the edge of the pan, remove the outer ring and place the cheesecake on a serving platter. Pour about 1 cup of the remaining salted caramel on top and serve.
