Caramel Cheesecake
This caramel cheesecake is the ultimate salted caramel cheesecake! It has a graham cracker crust, baked ultra creamy cheesecake, and extra homemade caramel on top!
One of my favorite cheesecake is this caramel cheesecake. The creamy caramel mixed with this super creamy cheesecake is always a win!
Making the caramel homemade is the best way to go, but in a pinch you can use store bought caramel. You need 1 1/3 cups of caramel.
I have tips and tricks and process photos to easily help you make this recipe! If you love caramel desserts, you have to try my pumpkin caramel cheesecake bars.
Tips for making the cheesecake
Here are my tips, so yours turns out like this recipe! See my salted caramel post for more tips!
- Tip 1: The salted caramel can be made ahead of time. I actually really recommend making it ahead of time because it has to cool before going in the cheesecake batter.
- Tip 2: When mixing in the eggs, make sure to mix on low speed. Any extra air mixed in with the eggs, will cause the cheesecake to rise fast and collapse, causing cracks.
- Tip 3: Use a water bath for best results. I like to use a large roasting pan and 10 inch cake pan. I put the springform pan in the cake pan so no water gets into the crust!
- Tip 4: Bake the cheesecake until the edges are set but when you shake the pan, the middle has a slight jiggle. This is perfect! If there is a ton of jiggle it is under baked. If there is no jiggle at all, it is over baked.
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If you want more caramel recipes, try my snickers cheesecake and caramel cookie bars.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Caramel Cheesecake
This caramel cheesecake has a graham cracker crust. It is filled with a creamy salted caramel cheesecake. On top is even more caramel!
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Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs, 2 packets
- 1/4 cup Brown sugar, Packed
- 10 TBSP Unsalted butter, melted
Salted Caramel
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter, room temperature
- 1/2 cup Heavy cream, room temperature
- 1 tsp Salt
- 2 tsp Pure vanilla extract
Caramel Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/4 cup Sour cream, room temperature
- 1/3 cup Salted caramel
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
Instructions
Salted Caramel
- Place sugar in a medium saucepan. Heat the sugar over medium heat. Let it sit until the sugar starts to melt, then mix with a wire whisk. Mix until every sugar crystal is melted. Let it sit until it turns amber in color. This takes less than 15 seconds. Remove immediately from the heat.1 cup White granulated sugar
- Add in half of the butter. Mix until combined. It will bubble a lot. Add the rest of the butter and mix. Add in half of the heavy cream and mix. Then, add in the rest of heavy cream. Mix in the salt and vanilla.4 TBSP Unsalted butter, 1/2 cup Heavy cream, 1 tsp Salt, 2 tsp Pure vanilla extract
- Put it back on the burner and heat for 2 more minutes to thicken it slightly.
- Pour caramel in a glass container and let it cool completely. This can be made ahead of time. After it cools, cover with cling wrap.
Graham Cracker Crust
- Preheat oven to 325°F. Spray a 9 inch spring form pan with baking non-stick spray. Line with a 9 inch parchment circle on the bottom. Spray again.
- Using a food processor, blend the graham crackers into a fine crumb. Pour the crumbs, brown sugar, and melted butter to a small bowl and mix.2 1/2 cups Graham cracker crumbs, 1/4 cup Brown sugar, 10 TBSP Unsalted butter
- Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of measuring cup to compact the crust.
- Bake for 12 minutes.
Caramel Cheesecake
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes.24 oz Cream cheese, 3/4 cup White granulated sugar
- Add in the sour cream, caramel, and vanilla. If the caramel is too thick, heat in the microwave for 10 seconds until it is a pourable consistency. Mix until all is combined. You will have to scrape the bowl to make sure it is all mixed in.1/4 cup Sour cream, 1/3 cup Salted caramel, 1 tsp Pure vanilla extract
- Add in the eggs and mix on low speed until just combined.4 Large eggs
- Prepare a water bath. You will need boiling water and a large roasting pan. There are two options.1. Place spring form pan in a 10 inch cake pan. Place both in the roasting pan and fill with hot water until it reaches halfway on the cake pan. This is my favorite and guarantees no water gets to the crust.2. Wrap spring form pan with foil. Wrap twice very tightly. Place in the roasting pan and fill halfway up the spring form pan with hot water.
- Bake for 70-85 minutes. The cheesecake is done baking with the edges are set and the middle has a slight jiggle. If the middle has a bigger jiggle, bake for 10 minutes and check again.
- Turn off the oven, crack open the door, and let the cheesecake sit for 30 minutes. Then, transfer to a cooling rack. Let the cheesecake cool completely. Wrap in foil and chill for at least 6 hours or overnight.
- Take the springform pan off the cheesecake and remove the parchment circle. Top with the remaining caramel. ( If it is too thick, microwave for 10 seconds).
Notes
Pull out all “room temperature” ingredients 2 hours before baking.
Calories: 424kcal, Carbohydrates: 38g, Protein: 4g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 80mg, Sodium: 371mg, Potassium: 100mg, Fiber: 0.4g, Sugar: 30g, Vitamin A: 1009IU, Vitamin C: 0.1mg, Calcium: 66mg, Iron: 1mg
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can i get more infos about the water bath? i’ve never made it and i don’t really know where to start.. at what temperature should the oven be? and what other thing should i pay attention to?
The oven should be preheat to 325F. My preferred method is to use a roasting pan ( or any deep pan) and a 10 inch cake pan ( I got a cheap one from Walmart). Place the springform pan inside the cake pan. Place the cake pan inside the roasting pan. I will boil water on the stove and the pour it into the roasting. I will fill it until it reaches halfway on the cake pan. Then, immediately place in the oven.
Hope this helps!
Thank you!!!
This recipe was updated and tastes even better now!
You NEED to make this cheesecake for your next family gathering! Made if for Thanksgiving and it was absolutely delicious. Such a smash! The peanut butter cookie crust is a nice change from the traditional graham cracker! When I did make the crust, it puffed up a little bit and I manually pressed the crust into the pan more to have more shape and space for the filling. Did not include the pretzel topper and didn’t feel like anything was missing. Just be prepared that the salted caramel will drip off the sides and onto whatever platter you use to serve the cheesecake on. Definitely saved this recipe for another time!
Hi! So after the 70-80 minute bake, during the 30 minute wait time you let it stay in the oven? With oven off and door open? I have not seen this with a cheesecake before.
Yes let it stay in the oven! This allows the cheesecake to slowly cool down. This helps to prevent cracks that happen during cool down time.
Ok great! Excited to try this one for Thanksgiving. Thanks Stephanie!
Had this for my birthday- so good!!
I love caramel and cheesecake. This is a perfect combination. Plus, my mother in law loved it! That’s always a great sign!