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.

Ingredients

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 (as needed, to thicken middle layer)

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

Optional Toppings:

½ cup toffee bits

Whipped cream: ½ cup heavy cream + 3 Tbsp powdered sugar

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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