Salted Caramel Cheesecake

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Get ready for a taste sensation with this incredible white chocolate salted caramel cheesecake! Imagine smooth, creamy cheesecake infused with melted white chocolate and nestled on a graham cracker and pretzel crust, then drizzled with homemade salted caramel sauce. It’s a dessert dream come true!

Here’s why you’re going to love this caramel cheesecake recipe:

  • First off, it’s all about that silky smooth texture. Thanks to a blend of cream cheese and sour cream, this cheesecake is as smooth as silk. Plus, the addition of white chocolate takes the creaminess to a whole new level.
  • Then there’s the flavor combination. The crust, made with a mix of graham crackers and pretzels, adds a delightful salty note that perfectly complements the sweet cheesecake and caramel sauce.
  • And speaking of sweetness, this cheesecake strikes just the right balance. The white chocolate adds a touch of sweetness without overpowering the whole dessert.

Now, let’s gather our ingredients:

Salted Caramel Cheesecake

Prep Time 45 minutes
Cook Time 2 hours
Chill Time 8 hours
Course Dessert
Servings 14 slices


**For the Salted Caramel Sauce:**

  • 1 cup granulated white sugar
  • 5 tablespoons unsalted butter
  • ½ cup heavy cream
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

**For the Crust:**

  • 8 graham crackers full sheets
  • 2 ½ cups mini pretzels
  • ¾ cup melted butter
  • 2 tablespoons granulated white sugar

**For the Cheesecake:**

  • 32 ounces cream cheese softened
  • ¾ cup granulated white sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla bean paste or extract
  • cup sour cream
  • 8 ounces white chocolate melted and slightly cooled
  • 3 eggs
  • 3 egg yolks


**For the Salted Caramel Sauce:**

  • Heat the granulated white sugar in a saucepan until it melts and turns golden.
  • Add the butter, then the heavy cream, stirring until smooth.
  • Stir in the salt and vanilla, then let the caramel sauce cool.

**For the Crust:**

  • Preheat the oven to 350°F and prepare a 9-inch springform pan.
  • Pulse the graham crackers and pretzels in a food processor until finely ground.
  • Mix in the melted butter and sugar, then press the mixture into the bottom and sides of the pan.
  • Bake for 10 minutes, then let it cool.

**For the Cheesecake:**

  • Mix the cream cheese, sugar, and cornstarch until smooth.
  • Add the vanilla, sour cream, and melted white chocolate, mixing until combined.
  • Beat in the eggs and egg yolks one at a time, then pour the batter into the prepared crust.
  • Place the cheesecake in a roasting pan, pour boiling water into the pan, and bake for 1 hour.
  • Let the cheesecake cool in the oven, then refrigerate until cold.

**Serving the Cheesecake:**

  • Carefully remove the cheesecake from the pan and transfer it to a serving plate.
  • Drizzle with the salted caramel sauce, slice, and enjoy!
  • Store any leftovers in the fridge for up to three days.

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