My salted caramel cheesecake is perfect for caramel lovers! It has caramel swirled inside and on top, plus plenty of flaky sea salt. Add pecans in the crust for even more flavor!
1 ½ cups (170 g) graham cracker crumbs
⅓ cup (40 g) finely chopped pecans (see note)
2 tablespoons granulated sugar
1 tablespoon firmly packed light brown sugar
7 tablespoons melted salted butter
24 oz (680 g) softened brick-style full-fat cream cheese
1 cup (200 g) granulated sugar
½ cup sour cream (120g)
1 teaspoon vanilla extract
3 large eggs, room temperature
1 cup thick caramel sauce, room temperature, divided (236ml) (click link for homemade caramel sauce, see note)
Flaky sea salt for sprinkling, optional
00:23 Preheat the oven to 325°F (165°C).
For the crust
00:27 In a medium-sized bowl, combine graham cracker crumbs, finely chopped pecans, and sugars.
01:42 Add melted butter to the crumb mixture and mix until crumbs are moistened.
02:12 Press the mixture evenly onto the bottom and up the sides of a 9-inch springform pan.
For the cheesecake
03:37 In a large mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat on medium speed until smooth, creamy, and lump-free.
05:19 Add sour cream and vanilla extract and mix on low speed until combined.
05:48 In a separate bowl, lightly beat each egg with a fork, then add one at a time to the cheesecake batter, mixing on low speed until just combined. Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
07:24 Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup (59ml) of caramel sauce evenly over the batter, then top with the remaining cheesecake batter.
09:01 Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly like Jell-O, edges may puff slightly).
09:18 Turn off the oven, crack the door several inches, and let the cheesecake cool inside for 1 hour.
09:32 Remove from the oven to cool at room temperature until cooled completely then top the cheesecake with the remaining caramel sauce and transfer it to the refrigerator to chill completely (6 hours or overnight).
11:18 Once the cheesecake is fully chilled, remove the springform ring, sprinkle the surface of the cheesecake with flaky sea salt if desired, then slice and serve. To store, reattach the springform ring and cover with foil.
You can measure pecans before or after chopping. You can actually chop them, or I’ve also had success placing them in a plastic baggie and smacking them with a rolling pin or the back of a spoon until they’re fine. For nut-free cheesecake, simply omit the pecans, no other changes needed.
I highly recommend making your own caramel sauce using my caramel topping recipe: https://sugarspunrun.com/easy-salted-…
Store covered in the refrigerator for up to 5 days