5 from 20 votes
Salted Caramel Cheesecake
Salted Caramel Cheesecake is a rich, creamy dessert featuring a pecan-enhanced graham cracker crust and two layers of smooth cheesecake batter sandwiching a layer of caramel sauce. The crust combines sweet crumbs with chopped pecans and a hint of brown sugar, providing a buttery, slightly nutty base. The cheesecake filling blends cream cheese, sugar, sour cream, and eggs for a silky texture and subtle tang, while caramel sauce layered in the center and drizzled on top adds a deep sweet and salty contrast. Optionally, flaky sea salt sprinkled on top highlights the caramel’s complexity.
Prep Time
25 mins
Cook Time
50 mins
Additional Time
6 hrs
Total Time
7 hrs 15 mins
Servings:
12
servings
Calories:
334 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup pecans finely chopped
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar light; firmly packed
- 7 tablespoons butter melted, salted
Cheesecake:
- 24 oz cream cheese softened, brick-style, full-fat
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 egg room temperature, large
- 1 cup caramel sauce room temperature, divided (click link for homemade caramel sauce, see note, thick
- sea salt optional, flaky; for sprinkling
Instructions
For the crust
- In a medium-sized bowl, combine graham cracker crumbs, finely chopped pecans, and sugars.
- Add melted butter to the crumb mixture and mix until crumbs are moistened.
- Press the mixture evenly onto the bottom and up the sides of a 9-inch springform pan.
Cup of Yum
For the cheesecake
- Preheat the oven to 325°F (165°C).
- In a large mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat on medium speed until smooth, creamy, and lump-free.
- Add sour cream and vanilla extract and mix on low speed until combined.
- In a separate bowl, lightly beat each egg with a fork, then add one at a time to the cheesecake batter, mixing on low speed until just combined. Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
- Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup (59ml) of caramel sauce evenly over the batter, then top with the remaining cheesecake batter.
- Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly like Jell-O, edges may puff slightly).
- Turn off the oven, crack the door several inches, and let the cheesecake cool inside for 1 hour.
- Remove from the oven to cool at room temperature until cooled completely then top the cheesecake with the remaining caramel sauce and transfer it to the refrigerator to chill completely (6 hours or overnight).
- Once the cheesecake is fully chilled, remove the springform ring, sprinkle the surface of the cheesecake with flaky sea salt if desired, then slice and serve. To store, reattach the springform ring and cover with foil.
Notes
- For even flavor distribution, chop pecans finely or crush them gently in a bag if preferred.
- To make the cheesecake nut-free, simply leave out pecans with no other changes needed.
- Homemade caramel sauce is recommended for a richer, thicker topping and filling.
- Cover and refrigerate leftover cheesecake for up to five days to maintain freshness.
- Use room temperature ingredients to ensure smooth, lump-free batter.
Nutrition Information
Serving
1serving
Calories
334kcal
(17%)
Carbohydrates
44g
(15%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
71mg
(24%)
Sodium
603mg
(25%)
Potassium
231mg
(5%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
372IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
237mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 334
% Daily Value*
| Serving | 1serving | |
| Calories | 334kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 603mg | 25% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 237mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.