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Salted Caramel Cheesecake Recipe

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★★★★★

4.6 from 86 reviews

This Salted Caramel Cheesecake recipe features a rich and creamy cream cheese filling blended with luscious caramel sauce, all resting on a buttery macadamia nut crust. Topped with a generous layer of caramel and a sprinkle of fleur de sel, this decadent dessert balances sweet and salty flavors perfectly. Baked to silky perfection with a moist water bath technique, it’s an indulgent treat ideal for special occasions or whenever you crave a luxurious homemade cheesecake.

Ingredients

Scale

Crust

  • 1/2 cup butter
  • 1/3 cup packed light brown sugar
  • 1 1/4 cups all-purpose flour
  • 3/4 cup finely chopped macadamia nuts

Filling

  • 2 lbs full fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup caramel sauce
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature

Topping

  • 1 1/4 cups caramel sauce
  • Sprinkle of fleur de sel (sea salt)

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F. In a mixer, beat the butter until fluffy. Add the packed brown sugar and mix well until fully combined. Gradually add the all-purpose flour and mix until a dough forms. Stir in the finely chopped macadamia nuts until evenly dispersed. Press the dough evenly into a 10-inch cheesecake pan and poke holes in the crust with a fork to allow even baking. Bake for 18 minutes, then remove and let cool.
  2. Create Moisture for Baking: Reduce the oven temperature to 300°F. Place a baking dish filled with hot water on the bottom rack of the oven to create a moist baking environment, which prevents cracking and ensures a creamy filling. Leave this water bath inside during baking.
  3. Make the Filling: Using an electric mixer on medium speed, beat the softened cream cheese, granulated sugar, and vanilla extract until light and fluffy, about 30-60 seconds. Lower the mixer speed and gradually add 1 cup caramel sauce. Scrape down the sides of the bowl and beat for an additional 45 seconds until smooth without lumps. Lightly whisk together the eggs and egg yolk, then slowly incorporate them into the cream cheese mixture on low speed to avoid overbeating. Mix just until fully combined and velvety, about 30 seconds, scraping the bowl and mixing for 10 more seconds.
  4. Assemble and Bake: Pour the cheesecake filling over the cooled crust in the pan. Place the pan in the center rack of the oven. Bake for about 1 hour or more, until the center 3-4 inches jiggle like loose gelatin when the pan is gently shaken—not like liquid but a soft wobble.
  5. Cool and Chill: Turn off the oven and crack open the door to let the cheesecake cool gradually inside the oven to prevent cracking. Once cooled to room temperature, refrigerate the cheesecake overnight to set fully.
  6. Add Topping: The next day, pour the reserved 1 1/4 cups caramel sauce evenly over the top of the cheesecake. Sprinkle fleur de sel liberally over the caramel topping to add a perfect salty contrast, enhancing the depth of flavor.

Notes

  • Ensure all eggs and cream cheese are at room temperature to avoid lumps in the filling.
  • Do not overbeat the batter once eggs are added to prevent cracking or a dense texture.
  • The water bath creates steam to keep the cheesecake moist and crack-free.
  • Sprinkling fleur de sel is optional but highly recommended to enhance the salted caramel flavor.
  • Letting the cheesecake chill overnight improves texture and flavor melding.
  • Use a 10-inch cheesecake pan for best results with this recipe.

Keywords: Salted caramel cheesecake, creamy cheesecake, macadamia nut crust, caramel dessert, holiday cheesecake, homemade cheesecake, salted caramel dessert

Find it online: https://nayabaker.com/salted-caramel-cheesecake-recipe/