Why You’ll Love This Recipe

I adore how this cheesecake takes the classic New York style and elevates it with not one, but two layers of salted caramel—the hidden middle layer and the silky topping. The texture is impossibly creamy, and the flavor hits the perfect balance of sweet and salty. Plus, making homemade caramel adds that special homemade touch that’s always worth the effort .

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheesecake Filling

24 oz (675 g) cream cheese, softened
1 cup dark brown sugar
3 Tbsp all‑purpose flour
1 Tbsp vanilla extract
¼ tsp salt
4 large eggs, room temperature
1 cup sour cream, room temperature
¼ cup heavy cream

Graham Cracker Crust

2 cups (200 g) graham cracker crumbs
6 Tbsp melted butter
2 Tbsp granulated sugar

Salted Caramel Sauce

2 cups (400 g) granulated sugar
½ cup water
⅓ cup (75 g) butter
¾ cup (180 ml) heavy cream
½ tsp coarse salt
Flour or cornstarch to thicken
½ cup toffee bits (for topping)

Optional Whipped Cream

½ cup heavy cream
3 Tbsp powdered sugar

directions

Make the caramel: In a saucepan over medium‑high heat, dissolve sugar in water without stirring. Once golden brown, stir in butter until melted, then gradually add cream and salt. Reserve ¾ cup for topping; mix cornstarch or flour into remaining caramel to thicken for middle layer. Set aside to cool .
Prepare crust: Preheat oven to 350 °F. Combine graham crumbs, sugar, and melted butter; press into a greased 9″ springform pan. Bake ~12 min, then cool. Reduce oven to 325 °F
Layer it up: Pour thickened caramel onto cooled crust; freeze 10–15 min to set.
Make filling: Beat cream cheese until smooth (~4 min), then add brown sugar, vanilla, flour, and salt. Mix in eggs one at a time, followed by sour cream and heavy cream—blend until silky .
Bake cheesecake: Pour batter over caramel. Wrap pan sides in foil, place in water bath with 1″ hot water. Bake at 325 °F for ~60 min until top is lightly golden and center jiggles. Don’t open the oven. Turn off oven, chill inside 20 min, then cool on rack
Chill: Bring to room temperature (~30 min), then refrigerate at least 6 hrs or overnight.
Finish: Pour reserved caramel over chilled cheesecake, sprinkle toffee bits. Optional whipped‑cream swirls piped before serving create a polished look.

Servings and timing

Servings: 12 slices
Prep time: ~45 minutes (including caramel and crust)
Bake time: ~1 hour
Cool & chill: ~6–12 hours (overnight ideal)
Total time: ~7–13 hours

Variations

I sometimes swap the graham crust for Biscoff or chocolate cookie crumbs for flavor twists.
To make it nutty and buttery, I add pecan or toffee layer inside instead of topping.
I’ve made mini versions in cupcake pans—just bake ~20 min without water bath and adjust chilling.

storage/reheating

I refrigerate covered cheesecake for up to 5 days. To freeze, I wrap the whole cake twice with plastic wrap and foil, freeze up to 3 months. Before serving, I thaw it overnight in the fridge. Once I drizzle caramel, it’s best enjoyed chilled—any warming softens the topping.

FAQs

1. Do I need the hidden caramel layer?

Absolutely—it gives that extra burst of caramel flavor between crust and filling. It sets nicely when thickened, so it stays distinct

2. Why use a water bath?

The water bath cushions against oven heat, helping keep the cheesecake edge set while the center stays creamy and crack‑free .

3. How can I prevent cracks?

I follow the foil‑wrapped pan water‑bath method, avoid overmixing, keep the center slightly jiggly at removal, and let it cool slowly—all key to a smooth top .

4. Can I add whipped cream?

Yes—I whisk heavy cream and powdered sugar until stiff peaks form, pipe swirls, and drizzle caramel right before serving to keep it neat

5. Can I use store‑bought caramel?

You can, but making homemade allows you to thicken one portion for the internal layer—store‑bought sauce usually stays liquid and doesn’t set properly.

Conclusion

This Salted Caramel Cheesecake from Luisa Bakes is one of the richest, creamiest desserts I’ve ever made. With dual layers of caramel and that perfectly silky filling, it’s best saved for celebrations—and for caramel lovers, it’s an absolute dream. Highly recommended!

Best Salted Caramel Cheesecake

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Author: Mia
Total Time: 7–13 hours
Yield: 12 slices
Diet: Vegetarian

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Description

This indulgent salted caramel cheesecake has a buttery graham cracker crust, a hidden caramel layer, and rich filling topped with toffee and whipped cream.

Instructions

Make the Caramel:
In a saucepan over medium-high heat, dissolve sugar in water without stirring. Once golden, stir in butter until melted. Slowly add heavy cream and salt. Reserve ¾ cup for topping. Stir flour or cornstarch into remaining caramel to thicken. Cool completely.

Make the Crust:
Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a greased 9″ springform pan. Bake for 12 minutes. Cool completely. Reduce oven to 325°F.

Add the Hidden Caramel Layer:
Pour thickened caramel over crust. Freeze for 10–15 minutes to firm up.

Make the Filling:
Beat cream cheese until smooth (~4 minutes). Add brown sugar, flour, vanilla, and salt. Mix in eggs one at a time. Add sour cream and heavy cream. Blend until smooth and silky.

Assemble and Bake:
Pour cheesecake filling over caramel layer. Wrap pan in foil and place in a water bath with 1″ hot water. Bake at 325°F for ~60 minutes until edges are set and center slightly jiggles. Do not open oven.

Cool Slowly:
Turn off oven and leave cheesecake inside for 20 minutes. Remove and cool on a rack for ~30 minutes. Refrigerate for at least 6 hours or overnight.

Finish and Serve:
Pour reserved caramel over chilled cheesecake and sprinkle with toffee bits. Add piped whipped cream if desired.

Notes

Try Biscoff or chocolate cookie crusts for a flavor twist.

Add nuts or toffee to the middle layer for a textural surprise.

Use store-bought caramel only for topping—not ideal for inner layer.

For best results, make caramel from scratch and thicken one portion.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Dessert, Cheesecake
Method: Baking, Water Bath
Cuisine: American