A creamy New York–style cheesecake infused with salted caramel and finished with extra caramel on top. This caramel cheesecake has a luxuriously smooth texture and a rich but not overly sweet caramel flavor. 
Tangy cream cheese paired with buttery caramel — a classic combination. This caramel cheesecake features a thick graham cracker crust and a velvety, tangy filling with salted caramel mixed in. The cake is finished with more salted caramel on top and an optional sprinkle of sea salt for contrast.
Making the Cheesecake
For the Caramel Sauce
You’ll make a salted caramel sauce first. Use 3/4 cup of the cooled sauce in the cheesecake batter and reserve the remainder for topping the finished cake (you’ll likely have a little extra). If you prefer, a high-quality store-bought caramel will work — choose a thick, flavorful version with some saltiness rather than a light squeeze-tube sauce.
Tips for making caramel:
- Use a large, heavy-bottomed saucepan. The sugar will bubble as it melts, so choose a pot with high sides and plenty of room.
- Use real butter and heavy cream (33–35% milk fat) for best texture and flavor.
- When heating the sugar, it will clump then melt into a smooth amber liquid — wait until it’s completely smooth before adding butter and cream.
- Whisk continuously when adding butter and cream to create a homogeneous sauce.
For the Caramel Cheesecake
The process closely follows a classic New York cheesecake. Start with the graham cracker crust: there’s enough crumb mixture to cover the bottom and come up about halfway to two-thirds up the sides of a 9-inch pan. The crust is prebaked for 10 minutes so it stays crisp. 
The filling is rich, smooth and tangy, with 3/4 cup of cooled salted caramel folded in. Important notes when making the filling:
- Use full-fat, brick-style cream cheese — not tubbed, light, whipped, or spreadable varieties.
- Bring the cream cheese, sour cream and eggs to room temperature before starting (about 30 minutes out of the fridge).
- Add the eggs last and mix only until they’re combined; overmixing after the eggs are added increases the chance of cracks.
Baking & Chilling the Cheesecake
This cheesecake bakes in a water bath to maintain moisture and reduce temperature fluctuations, which helps prevent cracks and keeps the texture silky. To set up the water bath:
- Wrap the outside of the springform pan in aluminum foil several times, covering bottom and sides and sealing any seams.
- Place the wrapped pan inside a large roasting pan that can hold it comfortably.
- Pour about 1/2–1 inch (around 2 cm) of hot water into the roasting pan so the springform is surrounded by water.
- Transfer the roasting pan to the oven and bake as directed.
After baking, the cheesecake must cool slowly and then chill in the refrigerator for several hours or overnight before adding the remaining caramel and serving. I recommend making this the day before you plan to serve it so it has adequate time to set.
When ready to serve, spoon the reserved salted caramel over the top of the cheesecake or let guests drizzle caramel over individual slices. A light scatter of flaky sea salt is a lovely finishing touch. 
Rich, tangy, and silky — this caramel cheesecake delivers indulgent caramel flavor without being cloying.
Caramel Cheesecake
Equipment
- 9-inch springform pan
- Large roasting pan (big enough to hold the springform pan)
Ingredients
Salted Caramel Sauce (or use store-bought)
- 1 1/2 cups white sugar
- 1/2 cup unsalted butter, cut into cubes
- 3/4 cup heavy cream or whipping cream (33–35% MF)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse salt
Graham Cracker Crust
- 2 1/2 cups graham crumbs (or crushed digestive biscuits)
- 3 tablespoons brown sugar
- 10 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces full-fat brick-style cream cheese, room temperature
- 3/4 cup white sugar
- 1 tablespoon corn starch (or 1 tablespoon all-purpose flour)
- 3/4 cup salted caramel sauce, cooled
- 3/4 cup sour cream, room temperature
- 3 large eggs
- 1 large egg yolk (in addition to the whole eggs)
To Serve
- 1/4 cup salted caramel sauce
- Coarse salt or salt flakes (optional)
Instructions
Salted Caramel Sauce
- Add the sugar to a large, heavy-bottomed saucepan over medium heat. Use a pan with high sides.
- Gently stir with a rubber spatula as the sugar melts. It will clump, then smooth into an amber liquid.
- When the sugar is a deep amber with no lumps, add the butter all at once; it will bubble. Whisk until melted.
- Remove from heat and whisk in the cream. Return to heat briefly while whisking until the sauce is even.
- Stir in the vanilla and salt. Use 3/4 cup cooled sauce in the filling and reserve the rest for topping. Store leftovers in the fridge.
Graham Cracker Crust
- Preheat oven to 325°F (160°C).
- Wrap the outside of a 9-inch springform pan in aluminum foil several times to seal the bottom and sides. Lightly grease the inside.
- In a bowl, mix graham crumbs and brown sugar, then stir in melted butter.
- Press the crumb mixture into the bottom of the pan and up the sides about 1/2–2/3 of the way.
- Bake the crust for 10 minutes. Remove from oven but keep oven on and the pan wrapped in foil.
Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth. Scrape the bowl as needed.
- Mix in the corn starch and the cooled salted caramel sauce.
- With the mixer on low, mix in the sour cream and scrape the bowl again.
- Whisk the eggs and extra yolk in a small bowl. With the mixer on low, add the eggs and stop mixing as soon as they are combined.
- Place the wrapped springform pan in the middle of a large roasting pan. Pour the batter over the crust and smooth the top.
- Pour 1/2–1 inch (about 2 cm) of hot water into the roasting pan around the springform.
- Bake for about 60 minutes (50–75 minutes total possible). The edges should be set and the center should wobble slightly like pudding when gently shaken.
- Turn off the oven and open the door. Let the cheesecake cool in the oven for 30 minutes, then remove (still in the water bath) and cool to room temperature.
- Remove the springform from the water bath, cover, and refrigerate for at least 6 hours or overnight.
Serving
- When ready to serve, run a thin knife around the edge between crust and pan, then unclamp the springform ring.
- Blot any condensation from the top with a paper towel if needed.
- Spoon reserved salted caramel over the cheesecake and spread smooth. Sprinkle with coarse salt if desired.
- Slice with a sharp, thin knife, wiping the blade between cuts for clean slices.
Notes
- If using store-bought caramel, choose one that is thick and flavorful — avoid light squeeze-tube varieties.
- Use a 9-inch springform pan; an 8-inch pan will be too small.
- Graham crumbs may be substituted with crushed digestive biscuits.
- Use brick-style cream cheese (not tubs or reduced-fat varieties).
- Bring cream cheese, sour cream and eggs to room temperature about 30 minutes before starting.
- Cornstarch can be swapped for 1 tablespoon all-purpose flour.
- Chilling is essential for the cheesecake to set properly.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Nutrition info is an estimate per slice, assuming 14 equal slices with caramel on top.
Nutrition