Caramel Cheesecake Recipe Baked

A creamy New York-style cheesecake infused with salted caramel sauce and topped with even more caramel. This caramel cheesecake has a luxuriously creamy texture and a delicious caramel flavor that’s surprisingly not too sweet.

Tangy cheesecake and sweet, buttery caramel – what’s not to love? This caramel cheesecake has a thick graham cracker crust and a cheesecake filling that’s creamy, tangy and velvety smooth. Salted caramel sauce is added into the filling, but it’s surprisingly not too sweet. There’s an extra layer of caramel sauce on top, and I like to add a sprinkle of sea salt.

This recipe starts off by making caramel sauce. You’ll use ¾ cup of the sauce in the cheesecake batter, and the rest is reserved for on top of the cheesecake (you’ll likely have a little leftover). If you don’t feel like making your own caramel, you can use a high quality, store-bought version. You want something that’s thick and flavorful (ideally with a hint of salt), instead of something that comes in a squeeze tube.

Chocolate Caramel Cheesecake

The caramel cheesecake is very similar to making a New York Cheesecake. You start with the graham cracker crust. For this recipe, there’s enough crust to go along the bottom and about ½ to ⅔ up the sides of the pan. The crust will bake on its own for 10 minutes so that it stays crispy.

Then the cheesecake filling is creamy, delicious and very similar to any baked cheesecake that you’ve likely made before – plus the addition of the cooled salted caramel sauce. A few important notes on making the filling:

This cheesecake is baked in a water bath which keeps moisture in and minimizes changes in temperature. Keeping moisture in ensures that the cheesecake is super smooth, and changes in temperature can cause cheesecake cracks. To make the water bath:

The Best Salted Caramel Cheesecake (video) Cooked By Julie

The cheesecake will need to cool slowly and then chill in the fridge overnight before adding additional caramel on top and serving. Therefore, I always make the cheesecake the day before I plan to serve it so that it has enough time to chill in the fridge.

Then when you’re ready to serve – even more caramel sauce goes on top. You can either top the entire cheesecake, or let your guests drizzle their own slice with additional caramel.

Creamy, tangy, caramel goodness. This caramel cheesecake is surprisingly not too sweet, but has the most delicious caramel flavor and the perfect texture.

Caramel Cheesecake Bars Recipe

A creamy New York-style cheesecake infused with salted caramel sauce and topped with even more caramel. This caramel cheesecake has a luxuriously creamy texture and a delicious caramel flavor that's surprisingly not too sweet. 

Calories: 439 kcal | Carbohydrates: 38 g | Protein: 6 g | Fat: 30 g | Saturated Fat: 17 g | Trans Fat: 1 g | Cholesterol: 135 mg | Sodium: 339 mg | Potassium: 147 mg | Fiber: 1 g | Sugar: 19 g | Vitamin A: 1069 IU | Vitamin C: 1 mg | Calcium: 94 mg | Iron: 1 mg

I'm the baker and blogger behind Just So Tasty! I believe anyone can make tasty, homemade desserts and treats. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients.

No Bake Salted Caramel Cheesecake Bites

Learn how to make Perfect Cookies Every Time! In this FREE email series, I'll send you 5 classic cookie recipes along with ALL my tips & tricks.This Baked Salted Caramel Cheesecake recipe is a combination of simple caramel sauce and an easy baked cheesecake. Rich, indulgent, no tricky steps and no water bath required.

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I grew up with fridge-set cheesecakes but once I tasted baked cheesecakes, I was torn. This Baked Salted Caramel Cheesecake recipe is the indulgent baked cheesecake you know and love but with super simple steps. No water bath required!

Caramel Cheesecake Recipe

Baked cheesecakes have a firmer texture than their fridge set siblings, but are super creamy and silky smooth. Definitely an over the top indulgence that I love to share around. Be warned, a little of this cheesecake goes a long way.

Baked cheesecakes have a reputation of being difficult to make, however, I seem to make more baked cheesecakes than fridge set these days.

Why is this one so easy – well first there is no need for a water bath or bain marie situation with this one.

Salted Caramel Cheesecake No Bake Recipe

Just throw it straight onto the middle shelf of the oven and bake. Cooling the cheesecake in the oven for half an hour after you’ve turned it off not only makes sure it’s fully baked, but also stops any cracks. Even if it does crack – no matter, just call it rustic.

I am ever so slightly (read: completely) obsessed with salted caramel and I’ll love it long after the fad has died out. Liquid gold.Of course, learning to make it myself was an extremely dangerous and wonderful day.

This version though is an easy caramel sauce. This caramel is the same one I use for my Caramel Chocolate Chip Cookie Bars and it’s totally lush. Oh and it takes all of 5 minutes to make.

Toffee Caramel No Bake Cheesecake Recipe

Just mix some store-bought chewy caramels (I like Werthers) with a little cream, in a saucepan over low heat until it melts into a divide runny caramel. Add a little salt and it’s done. Let it cool just slightly before making the cheesecake.

These are my 6 steps to a perfect cheesecake crust or cheesecake shell. This recipe uses cookie crumbs and melted butter so it’s a very simple cheesecake crust to make but sometimes getting the right shape can be tricky. You know, thick in some spots, loose and falling apart. This is how you get it just right.

Yes. This baked cheesecake can, and should, be made at least the day before. It will keep in the fridge well for 3-4 days and can even be frozen.

Caramel & Hot Fudge Swirled Cheesecake Recipe

Yes, you can freeze cheesecake, so if you have lots leftover here’s how to store it in your freezer so you can have more whenever you like.

If you’re looking for a truly decadent dessert to treat your family and friends with, you can’t go past this Baked Salted Caramel Cheesecake. It’s simple, it’s delicious, is there anything better?

This Baked Salted Caramel Cheesecake recipe is a combination of simple caramel sauce and an easy baked cheesecake. Rich, indulgent and no tricky steps.

No Bake Salted Caramel Cheesecake!

Have you tried this recipe? Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.Salted caramel cheesecake is the perfect indulgent dessert! You’ll love this rich and velvety smooth classic cheesecake drizzled with salted caramel sauce. Made with full fat cream cheese and sour cream, each bite is perfectly soft and creamy. Recipe makes one 9-inch cheesecake.

If you’re new to making cheesecake at home, this recipe is simple and straightforward – no foil, no water bath, just pure cheesecake bliss! Full photo guidance provided below.

Winter Spiced Pecan Caramel Cheesecake

Room Temperature Ingredients– Room temperature filling ingredients are absolutely essential for a smooth and creamy cheesecake. Cream cheese should be softened, and sour cream and eggs should be at room temperature.

How to Soften Cream Cheese– To soften cream cheese quickly, cut the blocks of cream cheese into cubes and place on a microwave-safe plate. Heat cream cheese in the microwave in 8-second bursts until softened.

How to Bring Eggs to Room Temperature– Fill a small bowl or ramekin with warm (not hot) water. Place eggs (still in their shells) in the bowl and let stand for 10 minutes until eggs have reached room temperature.

Mini Salted Caramel Cheesecake

Careful Mixing– Mix the filling on the lowest speed (stir) of astand mixer fitted with a paddle attachment, just until combined. To avoid overmixing, scrape down the bowl frequently with a rubber spatula.

Prepare springform pan: Bake this cheesecake in a 9-inch springform pan. To prep the pan, use a silicone pastry brush to coat the bottom and sides evenly with softened butter. Line the bottom of the pan with a round of parchment paper.

Make graham cracker crust: Use a food processor to pulse graham cracker sheets into crumbs. Whisk together graham cracker crumbs, granulated sugar, and salt in a medium bowl.

No Bake Caramel Cheesecake Recipe

Press graham cracker crust firmly across bottom and 1/2-inch up sides of prepared pan. Pack the crust tightly with a measuring cup.

Par-bake crust: Bake crust at 350°F for 10 to 11 minutes, until light golden and set. Remove from the oven and place on a wire rack to cool for 30 minutes. Reduce oven temperature to 300°F.

Make filling: Mix cream cheese, sugar, arrowroot starch, and salt on low speed for 1 minute. Scrape down the bowl with a rubber spatula.

Salted Caramel Cheesecake {photo Steps} Confessions Of A Baking Queen

Add eggs one at a time, mixing in each egg on low speed