Salted Caramel Cheesecake

This Salted Caramel Cheesecake is creamy, decadent, and full of sweet and salty flavor. I love how the rich cheesecake filling pairs perfectly with a buttery pretzel-graham cracker crust and a silky homemade caramel sauce drizzled on top. Every bite feels indulgent and balanced, with just the right amount of sweetness.

Why You’ll Love This Recipe

I like this recipe because it combines all my favorite dessert elements—smooth cheesecake, crunchy crust, and caramel. The pretzel addition gives the crust a salty edge that enhances the caramel flavor, and the white chocolate in the filling adds extra creaminess. It’s a cheesecake that feels elegant but still has a comforting, homemade touch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salted Caramel Sauce
▢1 cup (200 g) granulated white sugar
▢5 tbsp (70 g) unsalted butter, softened
▢1/2 cup (120 ml) heavy cream, at room temperature
▢1/2 tsp salt
▢1 tsp vanilla

For the Crust
▢8 (120 g) graham crackers, full sheets
▢2 1/2 cups (120 g) mini pretzels
▢3/4 cup (168 g) melted butter
▢2 tbsp (25 g) granulated white sugar

For the Cheesecake
▢32 oz (907 g) cream cheese, softened at room temperature
▢3/4 cup (150 g) granulated white sugar
▢2 tbsp (16 g) corn starch
▢1 tbsp vanilla bean paste or extract
▢1/3 cup (82 g) sour cream, at room temperature
▢8 oz (226 g) white chocolate, melted and slightly cooled
▢3 eggs, at room temperature
▢3 egg yolks, at room temperature

Directions

1. I start by making the caramel sauce: I heat the sugar in a saucepan over medium heat, stirring constantly until it melts into an amber liquid.
2. I add the butter and stir until fully incorporated, then slowly pour in the heavy cream while whisking.
3. I stir in the salt and vanilla, then let the caramel cool slightly.
4. For the crust, I crush the graham crackers and pretzels into fine crumbs, then mix them with melted butter and sugar.
5. I press the mixture firmly into the bottom of a springform pan and set it aside.
6. For the cheesecake filling, I beat the cream cheese until smooth, then add the sugar, cornstarch, and vanilla.
7. I mix in the sour cream and melted white chocolate until creamy.
8. I add the eggs and yolks one at a time, mixing on low just until combined.
9. I pour the batter over the crust and smooth the top.
10. I bake the cheesecake in a water bath at 325°F (163°C) for about 70–80 minutes, until the edges are set but the center still jiggles slightly.
11. I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour before transferring it to the refrigerator to chill for at least 4 hours or overnight.
12. Before serving, I drizzle the salted caramel sauce generously over the top.

Servings and Timing

This cheesecake makes about 12 servings. It takes me around 1 hour to prepare, plus 70–80 minutes of baking, cooling time, and at least 4 hours of chilling. Overall, I usually plan for about 6–7 hours before it’s ready to serve.

Variations

Sometimes I make the crust entirely from pretzels for extra saltiness, or I use chocolate graham crackers for a richer flavor. If I want to add texture, I swirl caramel into the batter before baking. I also like topping the cheesecake with whipped cream or crushed pretzels for garnish.

Storage/Reheating

I keep the cheesecake covered in the refrigerator for up to 5 days. If I want to freeze it, I wrap individual slices in plastic wrap and foil, then store them for up to 2 months. To serve, I thaw slices overnight in the fridge. Since it’s cheesecake, I don’t reheat it, but I let it sit at room temperature for about 20 minutes before serving for the best texture.

FAQs

Do I need to use a water bath?

Yes, I find a water bath helps prevent cracks and keeps the cheesecake creamy.

Can I use store-bought caramel sauce?

Yes, but I prefer homemade caramel because it tastes fresher and has a deeper flavor.

How do I know when the cheesecake is done?

I check for set edges and a slight jiggle in the center—it will firm up as it cools.

Can I make this cheesecake ahead of time?

Yes, I usually make it a day before serving since it tastes even better after chilling overnight.

Can I use milk chocolate instead of white chocolate?

Yes, but it will slightly change the flavor and sweetness.

What if my caramel sauce hardens?

I gently reheat it on the stove or microwave until smooth again.

Can I skip the pretzels in the crust?

Yes, I can use only graham crackers for a more classic crust.

How do I prevent cracks on top?

I avoid overmixing, use a water bath, and let the cheesecake cool gradually in the oven.

Can I freeze the whole cheesecake?

Yes, I wrap it tightly and freeze it for up to 2 months, thawing overnight before serving.

Can I add toppings besides caramel?

Yes, I like adding chopped nuts, chocolate shavings, or even a drizzle of ganache.

Conclusion

This Salted Caramel Cheesecake is a rich and satisfying dessert that balances sweet, salty, and creamy flavors. I love how the crunchy pretzel crust contrasts with the smooth filling, and the caramel sauce ties everything together. It’s a dessert I reach for when I want something both impressive and comforting.

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