Salted Caramel Cheesecake is definitely my kind of dessert to ring in the Spring season.
Heads-up, you may have to pace yourself on the slices with this one, because they’re that dangerously decadent.
It’s the ultimate flavor combo, where creamy, smooth cheesecake meets sweet, irresistibly-rich caramel for melt-in-your-mouth goodness.
The buttery crust provides a delicious crunch, while the smooth caramel topping treats the taste buds with just the right finishing touch.
Also, if you’re worried about the sweetness quotient, the lightly sprinkled sea salt helps to tamp that down, and it all works for a beautifully-blended, sweet & salty flavor.
So, does that description change your mind about cheesecake, or just reinforce it?
You already know where I stand.
When I made this cheesecake, I only pressed the graham cracker crust into the bottom of the pan. In retrospect, I wish I had added the delicious crust to the side of the pan too. Next time I will.
SPRINGFORM PAN TIPS
Meanwhile, here are a few easy tips when using a springform pan that may help ensure cake bake success.
- Make sure the ring and base of the pan are secure to prevent leaking.
- Consider using a wee bit of cooking spray to lightly coat the entire springform pan. The graham cracker crumbs will stick to the sides even better that way. The spray will also help prevent raw the cake from sticking to the sides when removing the ring.
- Trace the shape of the bottom of the pan onto double-thickness of parchment paper and cut out the circle. Place the circle-shaped parchment on the bottom of the sprayed pan. After the cake is baked and cooled, you’ll be able to separate the metal bottom of the pan from the cake. This is especially great, if you’re gifting the cake because you won’t have to worry about collecting the bottom of the pan later on.
- When making cheesecake, wrap the bottom and sides of the pan in foil to help prevent any leaking.
- Place pan in a roasting pan with water before baking for a smooth cheesecake top. The steam from the water will help prevent cracks from forming on the top of your cake. This is not as much of an issue when the cake is topped with caramel. But you still want as smooth a top as possible.
If you’ve followed my blog for a while, you may already know I have a penchant for cheesecake (of any kind), and this Salted Caramel version by Camila @piesandtacos does not disappoint.
And you can see a few more cheesecake recipes and pretty photos from my previous posts via the links below:
Burnt Basque Cheesecake Unlike traditional cheesecakes, this rustic and stunning cake boasts a burnt, caramelized exterior which contrasts beautifully with its creamy, custard-like interior. The recipe origins are from the Basque region of Spain, hence the name. It’s easy to make and is one of my all-time favorite cheesecakes.
Raspberry-Topped Cheesecake This raspberry-topped cheesecake is a delightful combination of creamy cheesecake and vibrant, tart raspberries. The sweet and tangy flavor of the raspberries complements the richness of the cheesecake perfectly, creating a balance of tastes and vibrant contrasting color.
Lemon Curd Cheesecake The zesty lemon curd adds a refreshing brightness to the richness of the cheesecake, creating a burst of flavor with every bite. The combination of smooth cheesecake filling and tangy lemon curd topping makes this dessert a most refreshing and indulgent treat.
Homemade caramel goes with just about every dessert, doesn’t it?
Well, for this cake, the caramel definitely plays a starring role.
It not only appears as a sweet, smooth and beautifully shiny topping, there’s also caramel mixed into the center of the batter for even more bursts of flavorful caramel bites in every slice of the baked cheesecake.
What do you think your friends would say if you showed up for dinner with this sweet offering?
I continue to work on my food videography skills and I’ve included my latest food on the move, Food in Motion video below for your viewing pleasure.
If you click over to You Tube to watch the video, please consider subscribing to my YT channel while you’re there, as I’m trying to build an audience on that platform too.
Thanks for the support and enjoy the video below.
Food in Motion
Salted Caramel Cheesecake
Ingredients
Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream, room temperature
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
Graham Cracker Crust
- 1-1/2 cups graham cracker crumbs
- 1/4 cup light brown sugar
- 6 tbsp unsalted butter
Cheesecake Batter
- 4 pkgs cream cheese, softened
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 4 eggs room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
Instructions
FOR THE CARAMEL SAUCE
- Add the sugar to a saucepan and heat over medium heat until sugar melts. Stir constantly to prevent burning.
- Add the butter and stir until it melts.
- Add the cream slowly, continuing to stir.
- Remove from heat and add salt and vanilla. Mix until thoroughly combined.
- Set caramel aside to cool to room temperature.
FOR THE CRUST
- Preheat oven to 350 degrees.
- Pulse graham crackers in a food processor.
- Add the brown sugar and mix.
- Add melted butter and mix thoroughly
- Lightly spray springform pan with cooking spray.
- Press graham cracker mixture into the bottom and sides of pan.
- Bake the crust for 10 minutes. Set aside and allow to cool completely.
FOR THE BATTER
- Beat the cream cheese until smooth and creamy.
- Add brown sugar and granulated sugar and beat until well combined. Scrape the side of the bowl, as needed.
- Add sour cream and beat until well combined.
- Add the eggs , one at a time and mix until just combined, without over-mixing.
- Add the vanilla and salt and lightly mix to combine.
- Pour half of the batter into the prepared crust.
- Pour half the caramel over the batter and use a knife to swirl the caramel.
- Add the remaining batter and smooth with a spoon or offset knife.
- Wrap the bottom of the springform pan with foil, to avoid accidental leaks.
- Place foil-lined pan in a roasting pan and add water to the pan to create a bain-marie (water bath).
- Bake the cheesecake at 325 degrees for 60-75 minutes, until cake sides are set. Middle of the cake will still be a little wiggly.
- Turn off the oven, but leave the cake in the oven for about 45 minutes.
- Remove cake from oven and refrigerate for 4-6 hours.
- Just before serving, pour remaining caramel over the top and smooth with an offset knife.
- Refrigerate for another 20-30 minutes in order for caramel to firm up.
- Sprinkle sea salt flakes across the edges of the cake (optional).
I hope you’re inspired to give this sweet Salted Caramel Cheesecake a try.
Thanks for popping by.
See you back here next time.
Stay safe and be well.
Simply lovely! Your website link hasn’t been working on my browser recently, and it was a happy surprise to see it available again today. Your work is such a deeply satisfying feast for the creative soul; thank you for sharing your gifts! I always come away feeling full, so to speak, from the beautiful and soothing way you present your work.
Thanks so much for your kind words, Amanda (and for checking back).
I’ve been troubleshooting the link issue for several weeks and finally, my host tech was able to isolate the issue.
Turned out to be a simple fix, but unknown to me for some time.
Anyway, I’m glad you kept trying because all is right with the blogging world again.
I’m so glad you feel inspired after visiting and I appreciate your support of my creative efforts.
That makes me smile.
Have a lovely day,
xoxo