Best Salted Caramel Cheesecake

Updated: Aug 22

A soft and super creamy cheesecake New York Style with the extra portion home made salted caramel! This cake has a thick caramel layer between the graham cracker and cheesecake layer and is topped with the most amazing salted caramel sauce.

A cheesecake recipe with the star ingredient: Salted Caramel! Your caramel craving will not be disappointed.

Secret Ingredient for the best Caramel Cheesecake: Extra Caramel Layer!

The secret of this cheesecake is that it is not just a regular New York cheesecake with a simple caramel topping. No, this salted caramel cheesecake has a thick caramel layer on top of the graham cracker layer. The caramel layer is thickened with cornstarch or flour to stay as a layer and not dissolve into the cheesecake batter.


Homemade salted caramel is super easy to make. All you need is a medium sized pot, sugar, water and salt. The sugar is combined with water to dissolve and evenly caramelize. The best part about making caramel is that you should not stir it while it is cooking. All you have to do is watch it cook at medium high heat and tilt the pot from time to time to evenly distribute the heat. After about 10 minutes the caramel should turn golden brown. Do not stop here as it would lack in flavor. You want to let it cook until it reaches a deep brown but do not let it burn. I always turn down the heat when it has a golden brown color to avoid burning. When it has reached the desired color add salt and the butter and mix it in. Be aware that it might bubble up at this point. When the butter is fully dissolved pour in slowly the heavy cream and mix it in. At this point you have successfully made a salted caramel sauce.

To ensure a crack free cheesecake I recommend to read this cheesecake recipe

To thicken the sauce fill 1/3 cup of the caramel into a heat proof bowl or measuring cup. Add cornstarch and mix it in until smooth. When there are no more lumps fill up the measuring cup to the 1 1/2 cups mark. The thickened caramel is going to be a layer on top of the cookie crust. You should have about 3/4 cup not thickened caramel left to cover the cake.

Read here how to get a perfectly smooth cheesecake!

Salted Caramel Cheesecake

Ingredients: for an 8 or 9 inch cake

24 oz (675 g) cream cheese, softened at room temperature

1 cup (200 g) dark brown sugar

3 tbsp flour

1 tbsp vanilla extract

1/4 tsp salt

4 large eggs, at room temperature

1 cup (245 g) sour cream, at room temperature

1/4 cup (60 ml) heavy cream


For the Graham cracker crust:

2 cups (200 g) graham cracker crumbs (16 crackers)

6 tbsp melted butter

2 tbsp sugar

For the caramel sauce:

7 tbsp cornstarch

1/2 cup water

2 cups (400 g) sugar

1/3 cup (75 g) butter

3/4 cup (180 ml) heavy cream

1/2 tsp salt, preferable coarse salt


1/2 cup toffee bits


For the whipped cream: (optional)

1/2 cup heavy cream

3 tbsp powdered sugar