Salted Caramel Cheesecake

Have you ever wanted a piece of cheesecake, but didn’t want to make a huge portion that takes forever to bake? This Salted Caramel Cheesecake makes 6 servings and bakes in one hour. It is definitely better after being refrigerated overnight, but you can get away with serving after 4 hours.

You are welcome to make your own caramel here, but I love using premade caramel syrup for added convenience. Whipped cream is also a delicious topping.

  • Baking tip – When I am in a rush I like to fill a roasting pan or silicon baking dish with boiling water and place it under my cheesecake rack. That way it still prevents cracking with the steam, but I don’t have to worry about the water bath. Baker’s choice on this one.


3 8oz. blocks of full fat cream cheese room temp

3/4 cup of sugar

3 eggs room temp

2 tsp of vanilla extract

3/4 cup of full fat sour cream

1/2 cup of caramel sauce (the kind you put on ice cream) plus more for topping

1/4 cup of melted butter

1/2 cup of brown sugar

2 tsp of cinnamon

1 1/2 cups of graham cracker crumbs

2 tsp of flaky salt

spring form pan (I use the Nordic 7in)


Preheat oven to 350 degrees.

Mix melted butter, brown sugar, cinnamon and graham cracker crumbs until you get a crumbled sand texture.

Pat into the bottom and sides of your spring form pan. (I like to use a cup or measuring cup to press the bottom in and even out the sides)

Bake for 10 minutes then let cool.

Reduce oven to 325 degrees.

Whip the cream cheese, 1 tsp of salt and remaining sugar.

Add in the eggs, sour cream, and vanilla.

Fold in the caramel sauce.

Pour into the cooled crust.

Bake for 1 hour or until top is brown and slightly jiggles

Let cool for 1 hour.

Top with caramel sauce and sprinkle remaining flaky salt.

Cool in refrigerator for 3 hours or overnight for best texture.

Keep it all to yourself or share with friends and family. Enjoy!

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