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salted caramel cheesecake

Salted caramel cheesecake

Our make-ahead salted caramel cheesecake means you can serve up a showstopper, save time in the kitchen and spend time with your guests.


- 2 cups graham cracker crumbs

- 1/4 cup melted butter

- 1/4 cup granulated sugar

- 16 oz cream cheese, softened

- 1/2 cup brown sugar

- 2 eggs

- 1/4 cup heavy cream

- 1 tsp vanilla extract

- 1/2 tsp salt

- 1/4 cup salted caramel sauce

- Olive oil for greasing the pan

- Sea salt for garnish (optional)


1. Preheat your oven to 350 degrees F (180 degrees C).

2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are coated in butter and sugar.

3. Grease a 9-inch springform pan with olive oil. Press the graham cracker mixture into the bottom of the pan, using a spoon or your hands to create an even layer. Place the pan in the fridge to chill while you prepare the filling.

4. Using an electric mixer, beat the softened cream cheese until smooth and creamy. Add in the brown sugar and continue to beat until well combined.

5. Add in the eggs, one at a time, mixing well after each addition. Then, pour in the heavy cream, vanilla extract, and salt. Mix until everything is well incorporated.

6. Remove the pan from the fridge and pour the cheesecake filling over the graham cracker crust.

7. Drizzle the salted caramel sauce on top of the filling, using a knife or toothpick to swirl it into the batter.

8. Place the pan in the oven and bake for 40-45 minutes, or until the edges are set but the center is slightly jiggly.

9. Once done, remove the cheesecake from the oven and let it cool for 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the pan.

10. Allow the cheesecake to cool completely before refrigerating for at least 4 hours (or overnight).

11. Before serving, sprinkle some sea salt on top for an extra salty kick (optional).

12. Slice and enjoy your deliciously creamy and indulgent salted caramel cheesecake!

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