You ever take a bite of something so sinfully delicious you question every boring dessert choice you’ve ever made? Yeah, that’s exactly what happened the first time I sunk my fork into this salted caramel cheesecake.

It’s creamy, it’s rich, it’s swirled and drizzled with golden caramel, and oh—the flaky sea salt just takes it from “wow” to “holy heck.”

This isn’t your grandma’s cheesecake (though, bless her heart). This is for the caramel-obsessed crowd. The folks who want a little crunch in their crust and a flavor that smacks you right in the sweet tooth.

I’ll walk you through the entire thing—from that nutty, pecan-graham cracker crust to the dreamy cheesecake layers, and the caramel lava cascading over it all. Let’s do this.

Recipe Snapshot

Category	Details
Yield	12 servings
Serving Size	1 slice
Prep Time	25 minutes
Cook Time	50–55 minutes
Cooling Time	6 hours + 1 hour oven cool
Total Time	7 hours 15 minutes
Calories per Serving	334 kcal (approximate)
Primary Cooking Method	Baking

Calories are approximate and may vary depending on exact ingredients used.

Salted Caramel Cheesecake

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

slice

Prep time

minutes

Cooking time

minutes

Calories

334

kcal

If you’re a sucker for all things caramel, brace yourself. This salted caramel cheesecake is a showstopper.

We’re talking rich, creamy layers of cheesecake with a generous swirl of homemade caramel inside and out. All of that, sitting on a pecan-packed graham cracker crust. Oh—and did I mention flaky sea salt on top? Perfection.

Ingredients

Crust
1 ½ cups (170 g) graham cracker crumbs
⅓ cup (40 g) finely chopped pecans
2 tbsp granulated sugar
1 tbsp light brown sugar, packed
7 tbsp salted butter, melted
Cheesecake Filling
24 oz (680 g) full-fat brick-style cream cheese, softened
1 cup (200 g) granulated sugar
½ cup (120 g) sour cream (or full-fat Greek yogurt)
1 tsp vanilla extract
3 large eggs, room temperature
1 cup (236 ml) thick caramel sauce, room temperature, divided
Flaky sea salt, for sprinkling (optional)

Directions

Chop and Combine
Finely chop your pecans—either in a food processor or manually. In a medium mixing bowl, combine the graham cracker crumbs, chopped pecans, granulated sugar, and brown sugar. Mix thoroughly.
Add Butter
Pour the melted butter into the dry mixture. Stir with a fork until the mixture resembles wet sand and is fully moistened.
Press into Pan
Transfer the mixture into a 9-inch springform pan. Use the bottom of a measuring cup or glass to firmly press the mixture into an even layer along the bottom and up the sides. No pre-baking required.
Beat Cream Cheese and Sugar
In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until the mixture is smooth and free of lumps.
Add Sour Cream and Vanilla
Add the sour cream and vanilla extract. Mix on low speed just until incorporated.
Add Eggs
Lightly beat each egg separately before adding. Add eggs one at a time to the batter, mixing on low after each addition just until blended. Be careful not to overmix.
Layer the Batter
Pour half of the cheesecake batter over the prepared crust and spread it evenly.
Add Caramel Swirl
Drizzle ¼ cup of room-temperature caramel sauce over the first layer. Gently swirl with a knife or skewer for a marbled effect.
Top with Remaining Batter
Pour the remaining cheesecake batter over the caramel layer and smooth the top with a spatula.
Bake
Preheat the oven to 325°F (165°C). Place the springform pan on the center oven rack. Bake for 50–55 minutes. The edges should be set, and the center should jiggle slightly when nudged.
Cool Gradually
Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour to prevent cracking.
Room Temperature Cool
After the oven rest, remove the cheesecake and let it cool to room temperature on a wire rack.
Chill
Refrigerate for at least 6 hours, preferably overnight, to fully set the cheesecake.
Add Caramel Topping
Once fully chilled, pour the remaining caramel sauce over the top of the cheesecake. If the caramel is too thick, warm it slightly until pourable. Return to the fridge to let the topping firm up.
Slice and Garnish
Before serving, sprinkle with flaky sea salt. For clean slices, heat a sharp knife under hot water, wipe dry, and cut. Repeat between slices.

Make-Ahead Tips

Bake the day before: Let it fully chill overnight in the fridge. This deepens the flavor and ensures a clean slice.
Caramel topping: Add the caramel after the cheesecake sets. Want that caramel to stay glossy? Reheat slightly and drizzle just before serving.
Freeze it: Wrap slices (or the whole cheesecake) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Serve chilled: For best texture, serve it cold but not rock-hard. Let it sit at room temp for about 10–15 minutes before slicing.

Equipment List

9-inch springform pan
Electric mixer
Mixing bowls
Rubber spatula
Measuring cups & spoons
Sharp knife
Hot water (for slicing like a pastry chef)
Optional: food processor or zip-top bag + rolling pin (for crust)

Substitution Options

Need to tweak the recipe? I got you.

Nut-Free Crust: Skip the pecans and add an extra ¼ cup of graham cracker crumbs instead.
Gluten-Free: Use gluten-free graham crackers and double-check your caramel sauce ingredients.
Dairy-Free: Sub in dairy-free cream cheese and sour cream. Keep an eye on consistency—some brands are looser.
No Caramel Sauce? Melt some soft caramel candies with a splash of cream as a shortcut (it won’t be as good, but it works in a pinch).
Sugar Swap: Want to cut the sugar a bit? Try using coconut sugar or monk fruit sweetener in the crust.

Flex it to fit your kitchen and diet—but don’t skip that sea salt magic at the end. Trust me.

Storage Instructions

Fridge: Store the cheesecake in its springform pan if you can, or transfer to an airtight container. It’ll keep beautifully for up to 5 days. Just cover it tightly with foil or plastic wrap to keep it from drying out.
Freezer: Yes, you can freeze this beauty. Wrap slices individually in plastic wrap and foil, then store them in a zip-top bag or airtight container. It’s good for 1–2 months. Let slices thaw overnight in the fridge when you’re ready for round two.
Avoid the soggy top: If your caramel gets a little too runny in storage, give it a quick chill in the fridge before serving again. Keep everything nice and pretty.

Serving Suggestions

You’ve baked it, chilled it, and it’s looking fine—now let’s serve this masterpiece in style:

Drizzle a fresh layer of warm caramel right before slicing for that glossy, oozy finish that screams indulgence.
Add a dollop of whipped cream or a quenelle of mascarpone on the side for contrast.
Sprinkle extra flaky sea salt just before serving for a savory punch that heightens every bite.
Pair with fresh berries or a few slices of poached pear if you’re feeling fancy. The tartness adds a fresh balance.
Serve slightly chilled (not fridge-cold) for the perfect texture—smooth, creamy, and melt-in-your-mouth.

Set it on your best cake stand, light a candle, and enjoy the cheesecake moment. You’ve earned it.

Nutritional Information

Here’s an approximate nutritional breakdown per 1 slice (about 100g):

Calories: 360–440 kcal
Total Fat: 18–30g
Saturated Fat: 8–19g
Carbohydrates: 35–45g
Sugars: 29–34g
Protein: 4–5g
Cholesterol: 60–100mg
Sodium: 200–300mg

Please note: These values can vary depending on the specific brands and quantities of ingredients used.

Final Thoughts

Let’s be honest—this isn’t just a cheesecake. It’s an event. It’s that showstopping dessert you whip out when you want to impress your in-laws, wow your dinner guests, or just reward yourself after surviving a Tuesday. Every bite delivers a luxurious blend of creamy cheesecake, rich salted caramel, and that magical hint of sea salt.

Whether you go all out with a caramel drizzle and fancy whipped topping or keep it classic and chill, this salted caramel cheesecake is guaranteed to be a crowd favorite. So bookmark it, share it, make it again and again—because some recipes are just too good not to become tradition.

Now grab that fork and dig in. You deserve this.