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 Online!
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.
Marguerite
Looks delicious, can I use homade caramel for the cheesecake recipe. Thank you and hoping to hear from you.
Ashlee Marie
yes, I always use homemade caramel sauce – this is my recipe https://ashleemarie.com/buttery-caramel-sauce-recipe/
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.
Liz
Looks heavenly!! My daughter wants me to make this for her birthday in two weeks 😁. What can I use in place of nuts? She’s allergic to tree nuts/peanuts/sesame/coconut. Graham cracker crust?
And do I need one of those clamping cake pans for this? No idea what they’re called lol
Thank you for this easy looking recipe!! My soon to be 14yr old daughter will love it!!
Ashlee Marie
you can stick with the shortbread crust, just leave out the nuts. Use a springform pan.
Cindy scafuri
Can you use anything besides fleur de sol? Woukd just sea salt Work?
Ashlee Marie
it’s a chunky delicate salt, so you could use a course salt that you crush slightly to break it up a little.
Steph Thiessen
This looks “insanely delicious”!!! Making it for our C-mas party in a few weeks. Here’s hoping mine turns out as delicious-looking as yours does. I’m a huge fan of the water bath, so I am willing for the effort it takes to wrap the pan. 🙂
Ashlee Marie
I discovered a silicon water bath pan and now I use it all the time! I hated the leaking foil but I love how well it bakes the cheesecake to use one.
Cyndi
This my first “made from scratch” cheesecake ever. It turned out great! Thank you for your tips video and for this recipe.
Ashlee Marie
YAY! so glad you made it and enjoyed it!!! Way to go.
Sunny Proferes
Can you substitute flour de sel? I can’t find it at my grocery store
Ashlee Marie
you can leave it out, regular salt won’t be the same as the light flakiness of the fleur de sel. Look for a delicate salt. or you can slightly crush some course salt too
Emily
Was wondering if almonds could be successfully used in the crust instead of macadamia nuts? Also what are you using for the holes in the crust I was thinking a straw?
Ashlee Marie
you can totally use any nut ground up in the crust. I just used a fork for the shortbread
Alicia MunzPhelps
Hi! How many batches of the caramel receipe do you need to make for this cheesecake? Thanks!
Ashlee Marie
just one batch is what I made and used.
Colette Fricchione
I bought carmel sauce, instead of your homemade carmel sauce…. hoping my cheesecake is not ruined.
Ashlee Marie
as long as it’s a thick caramel sauce vs a cheap thin sauce it should work just fine.
Rosanne
Where’s the caramel sauce recipe?
Ashlee Marie
https://ashleemarie.com/buttery-caramel-sauce-recipe/
Rosanne Broskowski
Where is the caramel sauce recipe?
Ashlee Marie
https://ashleemarie.com/buttery-caramel-sauce-recipe/
C.
Can you double the filling recipe for a higher cheesecake
Ashlee Marie
I’d go up to 3 lbs (there is a slide in the “servings” section of the recipe) in a 10 inch pan, or stick with 2 lbs and move to a smaller pan – 8 or 9 inch.
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!
Jon
Hello, so are you saying we leave the cheesecake in the oven to cool with the door open? I’ve never done that before, but open to new ideas! Thanks.
Ashlee Marie
yes, instead of pulling the hot cheesecake out and having it cool quickly I leave it a little more jiggly than most people and I let it cool slower by leaving it in the oven with the door ajar, THEN let it cool a little longer on the counter THEN going into the fridge. It helps prevent cracking.
Mary V
I made this for Thanksgiving – first time in 60+ years I have made something other than a pumpkin pie from scratch. The cheesecake and caramel sauce were out of this world – a five star dessert, no comments added. I am going to make up some caramel this week to add to plain yogurt. Noose makes one, I think mine will be better! Thank you Ashlee Marie!!
Ashlee Marie
I am so glad you love this as much as we do! and yes this caramel sauce is my go to for so many other treats!