Salted Caramel Cheesecake Recipe

Salted Caramel Cheesecake I Wildfire Kisses

I am a big fan of all things cheesecake. So when my sister-in-law requested a cheesecake for her birthday lunch I knew I wanted to try out a salted caramel variation. I altered this recipe which had too much salt throughout for my taste. Instead I added Coarse Sea Salt over the top of the caramel for that salty/sweet, but not too salty taste. It turned out decadent with the perfect amount of caramel to salty ratio. And so very creamy! It disappeared within minutes in the crowd we had over here today.  

Salted Caramel Cheesecake I Wildfire Kisses


Salted Caramel Cheesecake 

  • About 15 graham crackers
  • 3 tablespoons granulated sugar
  • 1 stick unsalted butter, melted
  • 1 1/4 teaspoons salt

1. Preheat oven to 375 degrees F. In a food processor, grind graham crackers to crumbs, or do it by hand with a potato masher and build those arm muscles! Mix in sugar and salt, and then the butter.

2. Transfer the mixture to a 9” spring form pan greased with butter. Press crumb mixture into the bottom of the pan, and up the sides about 2”. Don’t worry if it’s not perfectly even around the top.
3. Bake crust until slightly brown. You’ll just be able to smell it. This will take anywhere from 10-12 minutes. Remove crust from the oven and allow to cool on a rack. Reduce oven temperature to 300 degrees F.
  • 3 8oz packages cream cheese, at room temperature
  • 1 13-14 oz. can dulce de leche
  • 2 tablespoons all purpose flour
  • 1 teaspoons kosher salt
  • 1 ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs, at room temperature


1. With a mixer beat cream cheese until smooth, add dulce de leche and beat to combine.
2. Add flour and salt, beat to combine, stopping to scrape down the sides as necessary. Beat until smooth and fluffy, about 5 minutes. There should be no lumps.
3. Add the sugar and beat to combine.
4. Add the vanilla, and then beat in the eggs one at a time until just combined, about 30 seconds each. This is key! Don’t over beat once the eggs are added; the cheesecake will puff up too much while baking, and the top will crack.
5. Pour the cream cheese mixture into the cooled crust and smooth the top.
6. Bake at 300 degrees F for 55 – 65 minutes. The center will seem to be only slightly set, and will be wobbly if you nudge it. The sides will puff slightly.
7. Cool completely on a rack, then cover and refrigerate 8 hours or overnight.
  • ½ cup granulated sugar
  • 3 tablespoons water
  • ½ cup heavy cream
  • 2 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract

1. In a large saucepan over medium heat, combine the sugar and water. Stir as little as possible while it is boiling.

2. Continue cooking until the sugar turns golden brown, swirling occasionally. The problem with caramel is that it goes from perfect to burnt in the blink of an eye, so just watch carefully! It should take 3-5 minutes.
3. On super low heat, carefully add the butter, then the cream. Toss in the butter, give it a whisk, then pour in the cream. It will foam up, seize, and otherwise look like a total failure. Persevere! Add the vanilla extract and salt and continue whisking. Even if your caramel crystallizes, keep stiring it with the cream and butter over heat until it melts back down.  
4. Return to medium low heat and whisk until smooth. (Added note: if your caramel is too thin, let it cook for awhile over medium heat.) Allow to cool slightly, about 15 minutes.
5. Remove cheesecake from the refrigerator and pour caramel over the top letting it drip over the sides for that pretty messy look. 
6. Return the cheesecake to the refrigerator to let the caramel set, about 30 minutes. Once caramel is set, sprinkle Coarse Sea Salt over the top for that extra sweet and salty taste. Add more if you really like it salty. 
7. To serve, cut in smaller slices—it’s quite rich—with a sharp knife, wiping the blade clean after every slice. Then go back in 15 minutes for another piece. 

Salted Caramel Cheesecake I Wildfire Kisses