This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.
How I created this Salted Caramel Cheesecake recipe
There isn’t much I love better than caramel. It’s good in pretty much every dessert, cakes, ice creams, marshmallows, brownies, cookies, etc….
So when National Caramel day came up for our “Celebrating Food” this month I had a hard time narrowing it down! There are SO many caramel recipes I haven’t shared yet. I settled on Salted Caramel Cheesecake, and I’m SO glad I did.
Deciding on the caramel cheesecake turned out to be the easy part… did I want to add pecans, toffee, chocolate or salt? You can go in SO many directions with this.
I decided to stick with the salty side. THEN for the crust??? Rather than a traditional cookie crust I made a shortbread that I added chopped macadamia nuts to, but you can go in any direction with this. You could always use crushed shortbread cookies in a traditional crust for a similar flavor.
Don’t forget I have a ton of cheesecake tips and tricks (that work with all cheesecakes) on this dense and creamy cheesecake recipe, along with this cheesecake video sharing those tips and tricks while making a cheesecake.
Just take me to the Caramel Cheesecake Recipe already!
If you’d rather skip my tips and tricks for creating your own cheesecake flavor, tips for the prefect cheesecake, links to my cheesecake making tools and links to other cheesecake recipes and get straight to this delicious cheesecake recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips and tricks for creating your own Cheesecake flavor
- Change the crust – you can turn any cookie into a crumb crust – graham crackers, nilla wafers, oreos, etc…
- Change the crust – you can use a different dessert as the base – cake, brownie, cookie, macaroon, etc…
- Change up the filling – Add some kind of flavoring – maple extract, lemon zest and juice, peanut butter, caramel sauce, melted chocolate, etc…
- Add mix ins – Bacon, chocolate chips, peanut butter cups, oreo cookies, lemon curd, marshmallows, nuts, etc…
- Add toppings – caramel bacon pecan topping, lemon curd, meringue, hot fudge, sour cream topping, mousse, whipped cream, caramel sauce, etc…
Tips and Tricks for baking the Perfect Cheesecake with no cracking
Room temperate ingredients are key for a smooth texture.
Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
Make sure your oven is the correct temperature (I love my oven thermometer)
TRY not to open the oven door, like ever, if you can help it.
I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone waterbath pan!!!
If you run out of water in the water bath pan make sure to boil any water you add so it doesn’t stop the baking process.
Cook your cheesecake until it’s puffy and set on the outer edge but it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 4-5 inches. It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours
How to adjust this Cheesecake for the instant pot
I use an 8 inch springform pan for my 8 quart pressure cooker, but I recommend a 7 inch for the 6 quart. So depending on your pan size you might need to change the recipe a little
Go to the “servings size” in the recipe card and adjust it until the cream cheese measurement is 1.5 lbs for a thinner 8 inch cheesecake or for the 7 inch pan.
For instant pot cheesecake tips and tricks and cooking times go to my instant pot cheesecake post! Or you I have already turned these into salted caramel bites
What equipment I use to make the perfect cheesecake recipe:
- Food Processor
- 9″ Spring form Pan
- 9″ parchment cake circles
- silicone water bath pan
- 12 x 3 inch cake pan
- Stand Mixer
- Hand Mixer – (I adore my bosch hand mixer but they are hard to find as they don’t currently sell them stateside)
- oven thermometer
Maple Bacon Cheesecake Recipe
If you love Cheesecake as much as I do, please write a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love cheesecakes you’ll love these other decadent recipes too!
Eggnog Cheesecake | Chocolate Cheesecake | Lemon Meringue Pie Cheesecake
Classic Cheesecake | Peanut Butter Cup Cheesecake | Pistachio Cheesecake Coconut Macaroon Crust
Connect with Ashlee Marie!
To watch a video of me making my classic cheesecake check the video in the recipe card. And the Salted Caramel recipe video should be autoplaying!
You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Salted Caramel Cheesecake Recipe
Ingredients
Crust
- 1/2 C butter
- 1/3 C packed light brown sugar
- 1 1/4 C all-purpose flour
- 3/4 C finely chopped macadamia nuts
Filling
- 2 lbs full fat cream cheese softened
- 1/2 C granulated sugar
- 1 tsp vanilla
- 1 C caramel sauce
- 2 lrg eggs room temp
- 1 lrg egg yolk room temp
Topping
- 1 1/4 C caramel sauce
- sprinkle fleur de sel
Instructions
Crust
- preheat the oven to 350F,
- In your mixer beat the butter until fluffy
- Add brown sugar and mix well,
- Add flour and mix until a dough forms
- Mix in the nuts
- Spread into 10 inch cheesecake pan, poke holes
- Bake 18 mins
- Let cool.
- Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
Filling
- Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
- While beating on low add the caramel sauce
- Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.
- Lightly whisk the eggs and yolks together and add to cream cheese mixture
- Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.
- Pour the filling over crust, bake on the center rack about 1 hour +.
- how to tell cheesecake is done – When you open the rack and shift the pan the center 3-4 inches will jiggle – not like soup, like a loose jello jigglers.
- Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.
- The next day pour the rest of the caramel over the top of the cake
- Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I’m all for MORE is better)
Video
Notes
When it’s slightly cool press some plastic wrap down across the top so the sauce doesn’t get a “skin”. It will be slightly warm when you add it to the filling.
You’ll probably need to warm it up just a bit before adding it the top of the cheesecake so keep it in a microwave safe container.
Nutrition
Ashlee Marie
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Kara
Caramel in the cheesecake and on top? Oh gosh, this sounds amazing! Once cannot have too much caramel in my opinion.
Ashlee
oh I agree…. never ENOUGH caramel 😉
TK
For the crust, is it 3/4 cup macadamia nuts before you chop them or is it 3/4 cup of the nuts after they’re chopped up? Thank you! It looks amazing!
Ashlee
after they are chopped – otherwise it would say 3/4 c macadamia nuts – chopped (chopped after measuring), vs 3/4 C chopped macadamia nuts (chopped before measuring)-
Barbara J McLeod (Bobbi)
Well, I am making Salted Caramel Cheesecake today for our family reunion tomorrow. I am soooo excited. I’ve come back to check about the macadamia nuts. I remember reading it the other day.
Wish we luck.
Ashlee
good luck!
Phyllis
Can I use kosher salt
Ashlee
of course!
Yvonne @ Tried and Tasty
Oh wow, this looks incredible! I LOVE cheesecake! Add a little salted caramel? I’m in heaven!
Ashlee
or a lot… I added quite a bit of salt after the pictures onto my slice 😉
Amanda Jowers
Oh my gosh! There was a National Caramel Day and I missed it? :’-(
Oh well, every day is caramel day to me! I have a friend who is a cheesecake queen. Her’s are awesome so I don’t even try to make my own. She uses the Mexican caramel instead of the thin caramel sauce and it is soooo good! I will send her a link to this recipe. The crust sounds awesome. Maybe she can make me one for my next cheesecake. 🙂
Ashlee
there is a food holiday (at LEAST one) every day… It was fun picking the ones we wanted to highlight each month! let me know what you think when you try it!
Laura
I love cheesecake but it sounds even better with caramel in it and on it!
Ashlee
i’m a classic cheesecake fan, but this turned out WAY better than I even hoped!
Julie @ Julie's Eats & Treats
WOW I’m licking my lips just looking at this!!
Ashlee
Mmmmm caramel is a weakness for me every time
Judy
Will be making this week. Keep your fingers crossed!
Can you be more specific on “poke holes in crust”? Do you just use a fork randomly?
Ashlee
yup, random fork marks
Laura Garnaat
Hi…….. Just discovered your page & love the videos . Learned some unique tricks. Oddly enough what I was transfixed on was your ” mixer” in the cheesecake video. Where does one fine such a mixer. That is so cool…… Laura
Ashlee
it’s a bosch universal mixer – I’ve had one my whole life – it’s what my mom always used – I have a full review here – bosch universal mixer
gwen ewing
What is fleur de sel
Ashlee
it’s a finishing salt, not one you’d use IN the recipe (not as strong), but as an addition at the end – it’s a french name, obviously, but I’ve always been able to find it in the states easily.
Brenda thompson
It says “cook” sauce. Do you mean to warm it ? Could I use ice cream topping ? Can’t wait to make it !!
Ashlee
I mean cook the sauce, unless you made the batch earlier, making it when the crust is cooking so it has a little time to cool down before you add it to the filling. but obviously if you premade it then yes, just reheat it a bit, so it’s loose but not hot – the recipe is here – caramel sauce – and yes I use it mainly as an ice cream topping.
FAZILA DAWOOD
Love all ur cheese cake recipes????
Ashlee
thank you so very much!!!! let me know if you have a request!
Brittany
Is this step for cooking the actual filling ? Plan to make this today.
Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
Ashlee
yes – you put the water in when you take out the crust – and leave it in for baking the actual cheesecake
Amie Newman
This recipe is divine! I am a bit confused at the beginning. On my view of the recipe, it states “crust” then “crust filling” (exact ingredients and measurements as crust), then “filling.” Is this a typo?
Ashlee
I think my recipe plugin is having issues – on the back end it’ just reads crust and filling once – time to find a new service I guess! I’m so sorry about that
Daniela Ochoa-Serrano
Hi I wanted to ask you about the butter for the crust. Does it have to be room temp cold or melted? Thanks, btw, I can’t wait to make it!
Ashlee
it’s softened – that way you can beat it up – cold and melted wouldn’t whip up
Brooke
Hello,
Made this recipe for Christmas Eve and it was a huge hit!! Even the non-dessert fans in my family raved about it – make it!
Ashlee
YAY! Im so glad to hear it!
dj
I cannot see where you said how much caramel sauce to add to cheesecake and how much to top it with
Ashlee
in the ingredient list – 1 C in the batter, 1 1/2 C’s on top
Baked Louie's
That looks sooooo yum Ashley! I’m a big fan of your recipes. I just started blogging in English a few months ago too, would be grateful if you had a look 🙂 bakedlouies.com
Ashlee
you have a lot of recipes already up and your photography is AMAZING! so good for you!!! good luck!
Jamie Hansen
I’m going to be making this recipe soon (as requested by my mother in law) but she doesn’t eat macadamia, can I just take them out, or do I need to adjust the recipe in some way?
Ashlee
you can totally make any crust – a classic graham cracker crust would totally work just find then you don’t have to worry about other adjustments (like the one I use here – dense and creamy cheesecake
Adriana
Help! The first time I made this cheesecake it came out just perfect, for the first time ever I got no cracks and it was absolutely delicious!! I made it again today for a friend but made a mistake with the temparature…. I forgot to reduce it to 300 and baked it for 1 hour at 350. I got no cracks but it did brown quite a bit. I´m not too concerned about the over browning as the caramel will cover it but I´m afraid this could affect the taste. Will it or does it still have a chance? Thanks!
Ashlee
it will effect the texture more than the taste – sorry –
Sue Eckel
How do you make the caramel sauce
Ashlee
I link to the sauce a few times in the post and recipe http://ashleemarie.com/buttery-caramel-sauce-recipe/
Jess
I found this recipe today and I love caramel and salt together. If I want to make it like RIGHT NOW!!! Can I eat it later? Or do I HAVE TO refrigerate? 🙁 say yesss! Haha!
What does the effect of the refrigeration do on the cheesecake? Is it just to settle it? Thanks!!
Ashlee
you DEF want to give it the refrigeration time, it’s not just settling but the cooling and refrigeration is an important part of cheesecake to get the texture just right. It’s worth waiting for I promise!
Janet Courcelles
Hi Ashlee
Your recipe for the caramel cheesecake looks fabulous!!!
However I am not able to find the recipe for the caramel sauce.
Would you please be able to send it to me??? I would be so grateful.
Thank you for your consideration.
Best regards
Janet Courcelles
Ashlee
every time it says “caramel sauce” it links to the recipe here http://ashleemarie.com/buttery-caramel-sauce-recipe/
Carolyn
Your caramel cheesecake looks so dangerous because I’d be eating it all the time, I love cheesecake and caramel so I would have a hard time with this one, but probably all of them!!! It’s so amazing how you ladies can cook and bake at such a young age and you’re always posting new ones!!! Kudos to all of you, I wish I had your ambition cause I love cooking but it’s the same ole thing all the time But not Now!!! So Thank You Very Kindly for posting these recipes for someone that’s so boring at cooking and baking, keep up the great work for all of us!!! 👍👍👍👍👍👍🌹🌹🌹🌹🌹
Ashlee
well I don’t post new ones as often as I used to – and I’m not THAT young (40) but when it’s something you love you make time for it, I love to bake and cook, cleaning… that’s another story 😉
Valerie bradley
Just made it looks awesome but takes longer then an hr on 300 degree oven more like 2 hrs
Ashlee
it shouldn’t, maybe like 15/20 mins over but not a full hour!!! do you have an oven thermometer, are you sure your oven is 300? my oven is off by 25 degrees so I have to adjust it for every recipe. Also you DEF want there to still be a really good jiggle when you pull it out, otherwise your cheesecake will be overcooked.
Tanis
I found this recipe when I was searching for something wonderful to make for a fundraiser. It turned out looking so beautiful! I am just sad that I don’t get to have a piece!
Ashlee Marie
so glad you enjoyed it! you’ll have to make it again so you can enjoy it!