Some desserts whisper elegance—and classic cheesecake is one of them. Rich, creamy, and perfectly smooth, it’s the kind of indulgence that makes you close your eyes after the first bite.
Now top that off with a glossy, golden drizzle of salted caramel and you’ve got something unforgettable. It’s sweet meets salty, creamy meets gooey—an irresistible balance that turns an everyday slice into a special occasion.
⏱ Prep Time 25 minutes ｜ 🔥 Cook Time 1 hour ｜ 🍽 Servings 12 ｜ 🌱 Difficulty Level Moderate ｜ 📦 Storage Tips Refrigerate up to 5 days or freeze individual slices for up to 1 month (without caramel).
Ingredients List
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter (melted)
For the filling:
3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for brightness)
For the salted caramel:
1 cup granulated sugar
6 tablespoons unsalted butter (cut into cubes)
1/2 cup heavy cream
1/2 teaspoon sea salt (or to taste)
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil to prevent leaks.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake crust for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until very smooth. Add eggs one at a time, mixing well.
- Mix in sour cream, vanilla, and lemon juice if using. Don’t overbeat.
- Pour filling into cooled crust. Tap pan to remove air bubbles.
- Bake in a water bath (place the pan inside a larger pan with hot water) for 55–65 minutes. Center should be slightly jiggly.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Chill in fridge at least 4 hours (preferably overnight).
Make the caramel:
- In a dry saucepan over medium heat, melt sugar, stirring constantly until amber.
- Add butter carefully, then pour in cream. Mixture will bubble. Stir until smooth.
- Add salt and cool slightly before drizzling over chilled cheesecake.
Recipe Notes / Tips
- Don’t skip the water bath—it ensures an even bake and prevents cracking.
- Chill overnight for best flavor and texture.
- For thicker caramel, simmer sauce a bit longer before cooling.
Nutrition Info (approx. per slice with caramel)
- Calories: 460
- Carbs: 35g
- Fat: 32g
- Protein: 6g
- Sugar: 28g
FAQs
- Q: Can I make the caramel ahead of time?
- A: Yes! Store in the fridge for up to a week. Warm slightly before using.
- Q: Can I use a different crust?
- A: Sure! Try crushed digestive biscuits or Oreos for a twist.
- Q: How do I know it’s done?
- A: The center should jiggle slightly when shaken, but not slosh.
Drizzled and dreamy—if your cheesecake turned into a showstopper, snap that golden beauty and tag it with #the_food_pedia on Instagram! 🍰✨
