Easy Creamy Salted Caramel Cheesecake Recipe

Ever have one of those moments when even a small victory feels like a triumph? Maybe your toddler finger-painted the couch, your inbox exploded before 9 a.m., or your group chat decided you should host the next family dinner. Deep breath. This Salted Caramel Cheesecake recipe might not solve world peace, but it will bring a little slice of joy to your kitchen — and maybe even silence a picky eater or two.

Now, I’ll be honest. Cheesecake can feel intimidating — like the boss level of desserts. But this one? It’s different. It’s the “put-on-your-favorite-sweater-and-feel-hugged” kind of dessert. Creamy, rich, and topped with a golden drizzle of homemade salted caramel that might just make you weep (in a good way). And don’t even get me started on the gingersnap crust — it’s like fall decided to show up at your table with a hug and a dessert fork.

Whether you’re baking to impress the in-laws, treat yourself after a long week, or just because Tuesday needed a glow-up, this Salted Caramel Cheesecake delivers. And yes — even if you’ve never made caramel sauce in your life, you’ve got this. I’ll walk you through each step like we’re baking together in your kitchen, coffee in hand, flour on our shirts.

For more delightful variations, explore our collection of Cheesecake Recipes to find your next favorite dessert

Ready? Let’s turn a handful of pantry staples into your new go-to dessert.

Why You’ll Love This Salted Caramel Cheesecake Recipe

• It’s the perfect mix of salty-sweet heaven.
• The gingersnap crust? Crunchy, cozy, and incredibly easy.
• You can make parts ahead — great for planners and procrastinators alike.
• Your guests will think you moonlight at a fancy bakery (but we’ll keep the secret).

Ingredients at a Glance

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, sliced and at room temperature
• 1/2 cup heavy cream, also at room temp
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

For the Gingersnap Crust:

• 2 cups crushed gingersnap cookies (gluten-free works too)
• 1/4 cup granulated sugar
• 6 tablespoons melted unsalted butter

For the Salted Caramel Cheesecake:

• 2 pounds full-fat cream cheese, softened
• 1 cup granulated sugar
• 2 tablespoons flour (all-purpose or gluten-free)
• 4 large eggs, room temp
• 1 teaspoon vanilla bean paste
• 1/2 cup sour cream (full fat, always)
• 1/3 cup of your homemade salted caramel sauce
• Flaky sea salt for that final flourish

What You’ll Need (Equipment Edition)

Before we dive in, let’s talk gear. You don’t need a five-star pastry kitchen — just a few basics and a little confidence:

• 9-inch springform pan (your cheesecake’s cozy home)
• Electric mixer (handheld or stand, both work fine)
• Large mixing bowls (at least two)
• Silicone spatula (or your favorite stirring spoon)
• Medium saucepan (for that golden caramel magic)
• Whisk
• Baking sheet (to cradle your Salted Caramel Cheesecake in a water bath)
• Aluminum foil (wrap that pan tight, no soggy crusts allowed)
• Cooling rack
• Knife (for slicing, and yes — licking is optional)

Step-by-Step: How to Make This Salted Caramel Cheesecake Recipe

Step 1: Preheat and Prep

First things first — preheat your oven to 325°F (163°C). Then, wrap the outside of your springform pan with two layers of heavy-duty foil. This keeps water out during baking. You’re creating a cheesecake spa day, not a bath bomb situation.

Step 2: Make the Gingersnap Crust

Grab a bowl and mix 2 cups of crushed gingersnap cookies with 1/4 cup sugar. Add the melted butter (6 tablespoons) and stir until it looks like sandy wet snow — oddly specific, but you’ll know it when you see it.

Firmly pack the blend into the pan’s base with your fingertips or the flat end of a glass until even. Don’t forget the edges — a little crust climb makes every slice magical.

Bake the crust for 10 minutes. Take it out and let it cool while you prep the rest. Your kitchen should already smell like warm hugs and holiday mornings.

Step 3: Craft the Salted Caramel Sauce

Place a clean pan on medium heat and gently add the sugar without any liquid. Just sugar. Nothing else yet. Watch it melt into a liquid gold color, stirring occasionally with a heat-safe spatula. Be patient — it’ll clump before it melts, and that’s okay.

Once it turns a deep amber, remove the pan from the heat. Slowly whisk in your butter. It’ll bubble like it’s excited (because it is). Then carefully pour in the cream, followed by the vanilla and kosher salt.

Allow the caramel to rest and cool down as you begin preparing the cheesecake filling. This recipe only uses 1/3 cup in the filling, so you’ll have leftovers — perfect for drizzling over everything, including your next slice of toast.

Step 4: Whip Up the Salted Caramel Cheesecake Batter

Take your largest bowl and beat the softened cream cheese until it’s smooth, soft, and almost fluffy. This is no time for lumps — go full-on fluff mode. Add the sugar and flour, and mix again until just blended.

Crack in the eggs individually, stirring softly between each to blend them smoothly. Overmixing is cheesecake sabotage — we want smooth, not soupy.

Now blend in the sour cream and vanilla paste until the mixture is velvety and combined. Finally, swirl in 1/3 cup of your cooled salted caramel sauce.

Pause here. Lick the spoon. Smile.

Step 5: Pour, Tap, and Bake

Pour the batter into the cooled crust. Lightly knock the pan against the countertop to release trapped air pockets. Place the whole pan on your baking sheet. Fill the sheet with about an inch of hot water — just enough to steam the Salted Caramel Cheesecake gently while it bakes.

Bake for 60–70 minutes. You’re looking for slightly jiggly in the center with firm edges — kind of like a classy Jell-O.

Step 6: Cool Gradually (Don’t Rush This Part)

Turn off the oven, crack the door, and let the Salted Caramel Cheesecake sit inside for an hour. This helps prevent cracks (unless you’re into the rustic look — no judgment).

After that, move it to a cooling rack until it’s room temperature. Then refrigerate, uncovered, for at least 6 hours — or overnight if you’re blessed with patience.

Step 7: Salted Caramel Encore + Sea Salt Sparkle

Before serving, warm up a bit of your leftover caramel sauce. Drizzle the caramel over the Salted Caramel Cheesecake, finishing with a light dusting of coarse sea salt for a final touch.

It’s dramatic. It’s delicious. And it’s got just enough sparkle to make your guests swoon.

Tips & Tricks for Cheesecake Success

• Room temp everything. Cold ingredients = lumpy batter. Take things out at least an hour ahead. Trust me, it makes a difference.
• Don’t skip the foil wrap. Unless you’re into soggy-bottom cheesecake. (You’re not. No one is.)
• Use a water bath. It’s a gentle bake that keeps your cheesecake from cracking under pressure. Like a bubble bath for dessert.
• Go low and slow. High heat is cheesecake’s worst enemy. Hang tight — the silky, luscious result will absolutely reward your wait.
• Crust drama? If your crust keeps sticking to the pan, run a thin knife around the edges after cooling. It loosens things up without the heartbreak.
• Chill out. This Salted Caramel Cheesecake needs time to set. Slice too early and you’ll have caramel-flavored pudding (delicious but not what we’re after).
• Make ahead. This beauty keeps in the fridge for up to 5 days and freezes like a dream — just skip the final caramel topping until serving.
• Drizzle responsibly. The salted caramel sauce is bold and beautiful — a little goes a long way. (Unless it’s your slice. Then go wild.)

A Little Story from My Kitchen to Yours

I first made this Salted Caramel Cheesecake Recipe for a holiday dinner where I forgot to assign dessert. I scrambled. I panicked. And then I remembered the half-used bag of gingersnaps in the pantry and a block of cream cheese that was almost past its prime. A star was born.

That night, no one missed the pumpkin pie. My sister asked for the recipe before she even finished her slice, and my dad (who doesn’t like sweets — the horror) asked for seconds. It’s been our “oops turned awesome” dessert ever since.

Now, it’s my go-to when I want to bring a little wow to the table without a ton of stress. If it can save a holiday meal, it can absolutely brighten your Tuesday.

Storing Your Salted Caramel Cheesecake Like a Pro

Congratulations — you made the Salted Caramel Cheesecake! Now comes the second-best part (after eating it): making it last. Here’s how to store your masterpiece and keep every bite just as divine as the first:

Refrigerator Storage (Short-Term Sweetness)

Your cheesecake should be stored in the fridge, covered loosely with plastic wrap or aluminum foil. You can also pop it in an airtight container if you have one big enough (Tupperware, meet your biggest challenge yet). It’ll stay fresh for up to 5 days — though let’s be honest, leftovers rarely make it that long.

If you’ve already topped it with the salted caramel and flaky sea salt, just be sure it’s cooled and set before wrapping. Otherwise, you’ll end up with caramel stuck to the wrap instead of your fork.

For a fruity twist with a candy crunch, try our Snickers Strawberry Cheesecake, blending strawberries and Snickers bars into a creamy delight

Freezer Storage (Long-Term Love)

Want to make this ahead or save a slice for a future emergency sweet tooth? Cheesecake freezes beautifully!

1. Chill it fully first — never freeze a warm cheesecake.
2. Slice it, if you prefer individual portions.
3. Individually cushion each piece first in cling film, then give it a final wrap in aluminum foil for extra freshness.
4. Tuck the wrapped pieces into a freezer-approved pouch or box to keep them fresh.

It’ll keep for up to 2 months. Once it’s time to serve, place the slices in the refrigerator and let them soften gradually overnight. Pro tip: warm your caramel fresh before drizzling — nothing beats that glossy finish.

Let’s Talk Nutrition: What’s Inside That Heavenly Slice?

Salted Caramel Cheesecake Recipe is Delicious and creamy, rich and indulgent. While it’s not something you’d eat every day (unless you’re living your best life), it’s helpful to know what’s in each slice.

Each serving of this Salted Caramel Cheesecake Recipe is a celebration, not a salad. But hey, we believe in balance — and knowledge is power. Below is the nutritional breakdown per average slice (based on 12 servings):

A few things to note:

• This recipe is high in calcium and Vitamin A, thanks to the cream cheese, sour cream, and butter.
• It’s rich in protein for a dessert — thanks, cream cheese!
• And while it’s indulgent, it’s also made with real ingredients, no mystery fillers, and zero alcohol.

If you’re watching your sugar or sodium intake, just adjust your slice size — or enjoy with a side of fruit to feel fancy and balanced.

Timing Is Everything: Your Salted Caramel Cheesecake Game Plan

Whether you’re prepping for a special dinner, a birthday bash, or just treating yourself (because, why not?), having a clear timeline makes baking this Salted Caramel Cheesecake Recipe feel like a breeze, not a burden.

Below is your full cheesecake schedule — so you can plan your bake like the dessert boss you are.

Note: While it may seem like a long process, most of this time is hands-off — meaning you can binge your favorite show, help with homework, or scroll social media guilt-free while the Salted Caramel Cheesecake does its thing.

Recipe Yield

This recipe is perfect for holidays, birthdays, potlucks — or even to slice and stash in the freezer for those “just one bite” kind of nights.

Cuisine Origin

| Cuisine Type | American-Inspired Dessert |

While cheesecakes are enjoyed worldwide, this version—with its creamy base, salty-sweet caramel drizzle, and spicy gingersnap crust—has that unmistakable comfort food heartiness that feels right at home on an American dinner table. It’s nostalgic, a little decadent, and totally crowd-pleasing.

When it comes to desserts that leave a lasting impression, this Salted Caramel Cheesecake Recipe isn’t just a treat — it’s a conversation starter. It’s the dessert people remember long after the plates are cleared and the coffee cups are empty. Whether you’re baking it for a big celebration or just because your Tuesday needs a little sparkle, this Salted Caramel Cheesecake delivers warmth, comfort, and just the right amount of indulgence.

You don’t need a culinary degree or a fancy mixer — just a little time, a few pantry staples, and the courage to swirl that golden caramel with pride. Every creamy bite, layered over that gingersnap crust and kissed with sea salt, feels like a reward. A reminder that sometimes, slowing down and baking something from scratch is the sweetest kind of self-care.