Oh my goodness, let me tell you about my absolute favorite dessert – this salted caramel cheesecake that’ll make your taste buds sing! I still remember the first time I made it for a dinner party – my friends went completely silent after the first bite, just making these little happy noises. That’s when I knew this recipe was special.
What makes it so incredible? That perfect balance between the rich, creamy cheesecake and the sweet-salty caramel drizzle. The texture is like velvet – smooth and luxurious. And here’s my little secret: the caramel actually seeps into the cheesecake just a bit while it chills, creating these amazing flavor pockets. Trust me, once you try this salted caramel cheesecake, you’ll be making it for every special occasion (and let’s be honest, sometimes just because it’s Tuesday).
Why You’ll Love This Salted Caramel Cheesecake
Let me count the ways this cheesecake will steal your heart (and probably your waistline)! First off, that velvety smooth texture – it’s like biting into a cloud that’s been to dessert heaven. I’ve lost count of how many people have asked me, “How is it so creamy?” The secret’s in the double cream and patiently beating that cream cheese until it’s silky.
But here’s what really makes it special:
- The perfect sweet-salty balance – just enough caramel to make your taste buds tingle without overwhelming the delicate cheesecake flavor
- Surprisingly easy to make – no water baths or fancy techniques, just simple steps that come together beautifully
- That wow factor when you drizzle the caramel over the top – it looks bakery-perfect with minimal effort
- Gets even better overnight – if you can resist eating it right away!
Honestly, it’s the dessert I make when I want to impress without stressing. And trust me, you’ll be making it on repeat once you see how people react!
Ingredients for Salted Caramel Cheesecake
Now, let’s talk ingredients – and I mean the good stuff! After years of tweaking, I’ve found this exact combination gives that perfect balance between sturdy crust and cloud-like filling. Don’t you dare skimp on quality here – trust me, it makes all the difference!
- 200g digestive biscuits – crushed to fine crumbs (I whack them in a bag and roll with a pin – great stress relief!)
- 100g unsalted butter – melted until just liquid (no microwave explosions, please!)
- 600g cream cheese – full-fat only, and must be room temperature (I leave mine out for 2 hours)
- 150g caster sugar – superfine dissolves better than granulated
- 3 large eggs – also room temp (cold eggs = lumpy batter)
- 1 tsp vanilla extract – the real deal, none of that imitation stuff
- 200ml double cream – makes it luxuriously rich
- 100g salted caramel sauce – homemade or good quality store-bought
See? Nothing too fancy, just quality ingredients handled right. Pro tip: Measure everything before starting – it makes the whole process smoother than that cheesecake filling!
How to Make Salted Caramel Cheesecake
Okay, let’s get to the fun part! Making this salted caramel cheesecake is easier than you think, but there are a few key steps that’ll make all the difference. I’ve learned (sometimes the hard way!) that patience and attention to detail really pay off here. Follow along, and you’ll have the creamiest, dreamiest cheesecake ever!
Preparing the Crust
First things first – that buttery, crunchy base! I take my digestive biscuits (or graham crackers if I’m feeling nostalgic) and crush them until they’re fine as sand. A food processor works, but I often use a rolling pin in a zip-top bag – super satisfying! Mix the crumbs with melted butter until it looks like wet sand, then press firmly into your lined tin. Pro tip: Use a glass to really compact it – this prevents crumbling later!
Making the Cheesecake Filling
Now for the magic! Start by beating that room-temperature cream cheese (I can’t stress this enough – cold cheese = lumpy mess) with caster sugar until it’s completely smooth. This takes about 3 minutes with my hand mixer. Add eggs one at a time, mixing just until combined – overbeating introduces too much air. Then comes the vanilla and double cream – pour slowly while mixing on low. The batter should be velvety and pourable, like thick pancake batter. If you see any lumps, keep mixing gently!
Baking and Chilling
Pour that gorgeous filling over your crust and pop it in the preheated oven. Here’s where many go wrong – don’t overbake! The cheesecake is done when the edges are set but the center still jiggles slightly (like Jell-O). Turn off the oven and crack the door open for an hour – this gradual cooling prevents cracks. Then comes the hardest part: chilling for at least 4 hours (overnight is better). I know it’s tempting, but rushing this step means a sad, sloppy cheesecake!
Adding the Salted Caramel Topping
The grand finale! Warm your caramel slightly so it drizzles beautifully. I make swirls with a spoon or go wild with zigzags – no wrong way here! For extra flair, sprinkle some sea salt flakes or chopped pecans. Wait at least 15 minutes after topping before slicing – this keeps those picture-perfect layers intact. Now try not to eat the whole thing in one sitting – I dare you!
Tips for the Perfect Salted Caramel Cheesecake
After making this cheesecake more times than I can count (okay fine, I’ve memorized the recipe), I’ve learned all the little tricks that take it from good to “oh-my-god-can-I-have-the-recipe” amazing. First and foremost – room temperature ingredients are non-negotiable. Cold cream cheese lumps up no matter how long you beat it. I leave mine out for at least 2 hours before starting.
Other game-changers:
- Prevent cracks by letting the cheesecake cool gradually in the turned-off oven – sudden temperature changes make it crack like the Grand Canyon!
- Chill overnight if you can – the texture becomes unbelievably creamy
- Run a hot knife under water before slicing for picture-perfect pieces
- Add caramel just before serving – it stays prettier than if added before chilling
Trust me, these small touches make all the difference between a good cheesecake and a legendary one!
Ingredient Substitutions and Notes
Okay, let’s talk swaps – because sometimes you’re staring at an empty pantry wondering “Can I make this work?” First, the biscuit base: graham crackers work beautifully if you can’t find digestives (they’re basically American cousins). Want gluten-free? Any plain GF biscuit will do – just check the butter ratio might need adjusting.
Now the caramel – I won’t judge if you use store-bought (we’ve all been there!), but homemade is next-level. My quick hack: melt 100g sugar with 2 tbsp water until amber, then whisk in 60ml warm cream and 1/2 tsp sea salt. Boom – restaurant-quality caramel!
For the dairy-free crowd: full-fat coconut cream can sub for double cream, and there are decent vegan cream cheeses now – just know the texture will be slightly different. The eggs? Sorry, no great swaps here – they’re crucial for structure. But hey, more cheesecake for the rest of us!
Serving and Storing Salted Caramel Cheesecake
Now for the best part – serving this beauty! I love slicing it cold straight from the fridge – those clean cuts make me feel like a pastry chef. For extra pizzazz, warm your knife under hot water and dry it between slices. Presentation tip: drizzle extra caramel on each plate before placing the slice – it looks fancy with zero effort!
Storage is easy – just cover tightly with cling film (press it right against the surface to prevent drying) and refrigerate for up to 3 days. The caramel might soften the crust a bit by day 2, but honestly? It’s usually gone by then! Freezing? Absolutely – wrap whole or slices in plastic then foil for up to a month. Thaw overnight in the fridge and add fresh caramel before serving. Pro tip: Hide a slice in the freezer for emergency dessert cravings – you’ll thank me later!
Nutritional Information
Okay, let’s talk numbers – because let’s be real, we’re not eating cheesecake for our health! Each generous slice of this salted caramel cheesecake clocks in around 450 calories, with 30g fat (18g saturated – yep, it’s rich!), 40g carbs, and 6g protein. That caramel drizzle adds about 5g extra sugar per serving.
Now, full disclosure – these are estimates based on my exact ingredients. Your counts might vary slightly depending on brands or if you go wild with the caramel topping (no judgment here!). But hey, life’s too short to skip dessert – just enjoy every creamy, caramel-y bite!
Frequently Asked Questions
Q1. Can I freeze salted caramel cheesecake?
Absolutely! This cheesecake freezes beautifully. Just wrap it tightly in plastic wrap (press it right against the surface) then foil, and it’ll keep for up to a month. Thaw overnight in the fridge – I like to add fresh caramel drizzle after thawing for that just-made taste. Frozen slices make amazing emergency desserts!
Q2. How do I prevent cracks in my cheesecake?
Oh, the dreaded cracks! Here’s what works for me: don’t overbeat the batter (too much air causes cracks), bake until just set with a slight jiggle in the center, and cool gradually in the turned-off oven with the door cracked. If a crack does appear? Cover it with extra caramel – no one will ever know!
Q3. Can I use homemade caramel sauce?
Please do! Homemade caramel takes this cheesecake to another level. My quick version uses just sugar, cream, and sea salt – it’s easier than you think and tastes incredible. But no shame in using good quality store-bought when you’re short on time!
Q4. Why does my cheesecake filling have lumps?
Nine times out of ten, it’s because the cream cheese wasn’t room temperature. Cold cheese just won’t smooth out no matter how much you beat it. I leave mine out for at least 2 hours before starting. Also, make sure to scrape the bowl well while mixing!
Share Your Salted Caramel Cheesecake Experience
Okay, now I want to hear all about your cheesecake adventures! Did it turn out silky smooth? Did you add any fun twists? Drop a comment below – I read every single one (and yes, I’ll totally celebrate with you if it turned out amazing!). Better yet, snap a photo and tag me – nothing makes me happier than seeing your gorgeous creations! And if you loved this recipe as much as I do, give it a star rating so others know it’s worth making. Happy baking, my fellow cheesecake lovers!
Print
Irresistible Salted Caramel Cheesecake Recipe in 5 Easy Steps
- Total Time: 5 hours 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy cheesecake with a salted caramel topping.
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 600g cream cheese
- 150g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200ml double cream
- 100g salted caramel sauce
Instructions
- Preheat your oven to 160°C.
- Crush the biscuits and mix with melted butter. Press into a tin.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then vanilla and cream.
- Pour mixture over the biscuit base.
- Bake for 45 minutes until set.
- Cool, then chill for 4 hours.
- Drizzle with salted caramel before serving.
Notes
- Use room temperature cream cheese for smoother mixing.
- Chill the cheesecake properly to avoid cracks.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: salted caramel cheesecake, dessert recipe, creamy cheesecake
