A Little Sweet, A Little Salty, 100% Irresistible
You know how sometimes you take one bite of dessert and instantly know you’re in trouble? That’s this Salted Caramel Cheesecake, and for that I make no apologies. It’s rich, creamy, and perfectly balanced between sweet and salty — the kind of homemade, restaurant-worthy dessert that makes you pause mid-bite.
The salted caramel is made from scratch (and can be prepared days in advance!), adding a rich, buttery flavor that infuses every bite. Think of it as a caramel twist on my reader-favorite dulce de leche cheesecake — just as dreamy, maybe even better.
It’s truly a show stopping, make-ahead dessert ideal for holidays (hello, Thanksgiving and Christmas!), dinner parties, or any moment that calls for something special.
Making salted caramel swirl cheesecake may be a labor of love — but it’s surprisingly straightforward when you break it into steps. And obviously so very worth it.
My #1 tip for cheesecake: Room temperature ingredients are key. Cold cream cheese won’t mix smoothly and can cause lumps in your batter.
Jump to Recipe
Make Salted Caramel (Or Use Your Favorite Brand)
First, you’ll make the salted butter caramel sauce. Yes, you can of course use store-bought caramel, but making caramel sauce at home is actually pretty easy and (in my opinion) truly elevates this dessert.
Next comes the graham cracker crust — buttery, golden, and sturdy enough to hold the creamy filling without crumbling.
Graham Cracker Crust or Bust
I love the classic pairing of the creamy cheesecake filling with a homemade graham cracker crust. It’s a winning combination! If you want to use something else (Biscoff cookies, vanilla wafers, gingersnaps, Oreos, etc), feel free to experiment. I use a chocolate chip cookie crust in this ultra-creamy dulce de leche cheesecake and it is divine.
Smooth, Lightly Tangy NY-Style Cheesecake Filling
I’m partial to New York-style cheesecakes (my pecan pie cheesecake is a cinnamon-spiced version and holy yum is it delicious!). They’re utterly rich and creamy and on the denser side when compared to something like a ricotta cheesecake or a burnt Basque cheesecake, which by the way is underbaked and custardy in the very best way!
You’ll know it’s ready when the edges are set, but the center still jiggles slightly. Remember, it’ll continue to set as it cools. Once chilled, it slices cleanly into creamy perfection, with ribbons of caramel peeking through every bite. 💯
Whipped cream is optional, but an extra drizzle of caramel sauce is not. 😉
A note on using a water bath: While you can skip it with certain cheesecake recipes, I don’t recommend that here or you risk cracks and uneven baking. To ensure the creamiest texture, use a water bath.
Whether you’re celebrating a special occasion or just in the mood for something unapologetically indulgent, this caramel swirl cheesecake delivers in every way. If you make this recipe, leave a comment below and let me know how it turned out — I’d love if you upload a photo too!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Impossibly Creamy Salted Caramel Cheesecake
Equipment
Ingredients
For the Salted Caramel
- 1 cup (200g) granulated sugar
- 6 Tbsp (84g) unsalted butter, room temperature, cut into cubes
- ½ cup (118ml) heavy whipping cream, room temperature or slightly warmed
- 1 tsp flaky sea salt
For the Graham Cracker Crust
- 1½ cups (180g) graham cracker crumbs (about 12 graham crackers)
- 3 Tbsp (42g) unsalted butter, melted, see note below
- 2 Tbsp (24g) granulated sugar
- Pinch of kosher salt
For the Filling
- 2 8oz (454g) packages cream cheese, softened
- ⅔ cup (130g) granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs, (about 100g) lightly beaten
- ¼ cup (80g) salted caramel, recipe below
Optional for serving:
Instructions
- First, measure out all ingredients. The last thing you want is for your homemade caramel to burn, so ensure everything is measured and both the butter and cream are at the right temperature.
- Melt the sugar. Place 1 cup (200g) sugar in a heavy-bottomed saucepan over medium heat. Stir continuously with a heatproof spatula or wooden spoon as it melts into a deep amber liquid. Be patient – the sugar will clump before liquefying. This takes about 5-7 minutes.
- Add butter. Once sugar is fully melted and amber in color, carefully whisk in 6 Tbsp (84g) room-temperature butter. It will bubble vigorously – keep whisking until incorporated. If you notice the sugar beginning to clump again, remove the pan from the heat, then continue whisking until it’s smooth. Return to the heat.
- Add cream. Slowly pour in ½ cup (118ml) room-temperature or warmed heavy cream while whisking constantly. Again, the caramel will bubble up – just keep whisking until smooth.
- Season with salt. Remove from heat and whisk in 1 tsp flaky sea salt.
- Cool. Let caramel cool in the pan for at least 20 minutes before transferring to a jar. It may look thin, but it will thicken as it cools. This can be made days in advance!
- Make the crust. Preheat an oven to 325°F (163°C). Wrap the bottom and sides of a 7-inch springform pan tightly with heavy duty aluminum foil (trust me on the ‘heavy duty’ part), then grease the inside. Combine 1½ cups (180g) graham cracker crumbs, 3 Tbsp (42g) melted butter, 2 Tbsp (24g) sugar, and a pinch of kosher salt in a small bowl, then mix well. Pour into the prepared pan, then press into an even layer along the bottom, reaching up slightly less than halfway on the sides. Bake for 10 minutes, or until the crust turns a deep golden brown. Remove from the oven and let cool while you make the filling.
- Make the filling. Beat 16 oz (454g) cream cheese, ⅔ cup (130g) sugar, and 2 tsp vanilla extract in the bowl of a stand mixer until smooth and creamy, about 2 minutes. Scrape down the sides, add 2 eggs, then beat on medium-low until fully incorporated and fluffy. Pour the cheesecake mixture over the cooled crust.
- Add salted caramel. Pour ¼ cup of salted caramel on top of the cheesecake, then use a knife to swirl into the batter.
- Bake the cheesecake. Place the springform pan in a large baking pan, then fill about 1-inch with hot water. Bake for 45-50 minutes, or until the edges of the cheesecake turn golden brown and pull away from the sides. The middle of the cheesecake will be a little jiggly.
- Cool in the oven. Turn the oven off, then crack the door just slightly. Let the cheesecake cool for 1 hour in the oven, then remove and continue to cool to room temperature on the counter. Refrigerate for 4 hours or overnight before serving (with whipped cream, if you like!).
Notes
- Nutrition facts do not include whipped cream. They also assume all of the homemade salted caramel is used. You’ll likely have leftovers!
- Make-ahead: The caramel sauce can be made up to 1 week in advance and stored in the refrigerator. The cheesecake itself is best made the day before serving — overnight chilling improves the texture and flavor.
- Storage: Store leftover cheesecake tightly covered in the refrigerator for up to 4 days.
- You can freeze the whole cheesecake (or individual slices) for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving
Nutrition
Photography by Jo Harding.
Let us know your thoughts!