Caramel Cheesecake

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This Caramel Cheesecake is a decadent dessert with a buttery graham cracker crust, caramel swirled into the creamy cheesecake, and topped with a rich salted caramel sauce. The combination of sweet and salty flavors creates a perfect balance that makes each bite absolutely irresistible.

Tips for Making Caramel Cheesecake

  • Use Full-Fat Ingredients: Full-fat cream cheese and sour cream give the best texture and flavor.
  • Don’t Overmix After Adding Eggs: This helps prevent the cheesecake from cracking.
  • Middle Should Jiggle: When the cheesecake is done, the center should still be slightly jiggly.
  • Cool Gradually: After baking, leave the cheesecake in the oven with the door closed for an hour to avoid sudden temperature changes that can cause cracking.
  • Run a Knife Around Edges: Do this as soon as the cheesecake comes out of the oven to prevent sticking.

Caramel Cheesecake

Prep Time 40 minutes
Cook Time 1 hour
Resting Time 7 hours
Course Dessert
Servings 12


For the Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp salt

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 6 tbsp unsalted butter melted

For the Cheesecake Batter:

  • 4 packages 8 oz each cream cheese, softened
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup sour cream
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1/2 tsp salt


Making the Caramel Sauce:

  • Prepare Cream: Let the heavy cream sit out for 10-15 minutes or microwave it gently to remove the chill.
  • Melt Sugar: In a stainless steel saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden color. Watch carefully to avoid burning.
  • Add Butter: As soon as the sugar is melted, add the butter. Be careful as the mixture may splatter.
  • Add Cream: Stir in the heavy cream slowly, continuing to stir until fully incorporated. Cook on low heat until smooth.
  • Add Flavorings: Remove from heat, add vanilla and salt, and mix well. Let cool to room temperature. Store in the fridge for up to a month if making ahead.

Making the Graham Cracker Crust:

  • Preheat Oven: Set to 325°F.
  • Prepare Crust: Process graham crackers into fine crumbs. Mix with brown sugar and melted butter until combined.
  • Form Crust: Press into the bottom of an 8 or 9-inch springform pan. If using an 8-inch pan, ensure it is deep.
  • Bake Crust: Bake for 10 minutes, then let cool.

Making the Cheesecake Batter:

  • Grease Pan: Lightly grease the sides of the cheesecake pan.
  • Beat Cream Cheese: In a mixer, beat the cream cheese on medium speed for 3 minutes until creamy.
  • Add Sugars: Add brown and granulated sugar and beat for another 2 minutes. Scrape the bowl and beat for an additional 30 seconds.
  • Add Sour Cream: Mix in sour cream, scraping the bowl to ensure smoothness.
  • Add Eggs: Mix in eggs one at a time until incorporated. Avoid overmixing.
  • Add Flavorings: Stir in vanilla extract and salt briefly.

Assembling the Cheesecake:

  • Layer Batter: Pour half of the cheesecake batter into the cooled crust.
  • Add Caramel: Pour 1/2 cup of room temperature caramel over the batter. Use the remaining caramel for serving later.
  • Top with Remaining Batter: Pour the remaining batter over the caramel layer and spread evenly.
  • Create Water Bath: Wrap the bottom of the pan with foil and place it in a larger roasting pan. Add hot water to create a water bath.
  • Bake: Bake in the preheated oven for 60 to 75 minutes until the center is slightly jiggly and edges are set.
  • Cool in Oven: Turn off the oven and leave the cheesecake inside for 1 hour.
  • Refrigerate: Transfer to the fridge and chill for at least 6 hours.

Making the Cream Cheese Frosting:

  • Beat Ingredients: Beat cream cheese with an electric mixer for 1 minute. Add powdered sugar and beat for another minute. Mix in vanilla extract.
  • Whip Cream: In another bowl, whip the heavy cream until stiff peaks form (about 3 minutes).
  • Combine: Fold the whipped cream into the cream cheese mixture.

Decorating the Cheesecake:

  • Prepare Caramel: Before serving, warm the remaining caramel in the microwave until runny.
  • Top Cheesecake: Pour the caramel over the cheesecake and spread with a spatula.
  • Chill: Place back in the fridge for at least 20 minutes. Sprinkle salt flakes around the edges before serving.



  • Refrigerate: Store the cheesecake in an airtight container in the fridge for 4-5 days.
  • Freeze: Freeze in an airtight container for up to 2 months. Wrap tightly in plastic wrap before placing in the container. Thaw overnight in the fridge before serving.


  • Caramel Sauce: Store-bought caramel or dulce de leche can be used as a substitute.
  • Crust Alternatives: Digestive biscuits can replace graham crackers, or use a Biscoff crust for added flavor.
  • Prevent Cracks: Grease the pan, avoid overmixing once eggs are added, use a water bath, and allow gradual cooling in the oven. Lower the temperature by 20°F for convection ovens.

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