This is the cheesecake I make when I need something that feels like a hug and also like I know what I’m doing in life. It’s a creamy, classic baked cheesecake with a buttery graham crust, a glossy river of caramel over the top, and a dramatic little sprinkle of flaky salt. It’s not fussy, it’s not trying too hard—it’s just straight-up delicious. And the best part? You can make it a day ahead, shove it in the fridge, and boom: you’re a dessert hero tomorrow with zero effort.

My husband calls this “the dangerous one,” because it’s the cheesecake he sneaks a forkful of every time he “just checks the fridge.” It’s become our go-to for birthdays, busy holidays, and those random Wednesdays when the house is chaos and we want dessert to feel a little fancy. The first time I made it, I burned the caramel, cursed, and started over. Worth it. Now it’s muscle memory—and yes, our kid likes to “help” by tapping the springform like a drum and then begging to lick the spoon.

Why You’ll Love This Delish Caramel Cheesecake Recipes

– It’s creamy without being heavy—think cloud vibes with a caramel coat.
– The caramel is homemade, but I won’t judge if you use a jar. Pinky promise.
– No cracked-top drama if you do the gentle cool-down trick (and a loose water bath).
– Make-ahead dream: it actually tastes better the next day.
– A tiny hit of salt on top turns it from sweet to swoon.

How to Make It

Okay, here’s the game plan. We’re doing a 9-inch springform cheesecake, baked low and slow, with a simple caramel you can drizzle like art.

Crust: Mix 2 cups graham cracker crumbs with 1/4 cup sugar and 6 tablespoons melted butter. Press into a parchment-lined 9-inch springform and pre-bake 8–10 minutes at 325°F. Smells like movie night.

Caramel: In a light-colored saucepan, melt 1 cup granulated sugar over medium—no stirring, just swirl—until it’s amber. Whisk in 6 tablespoons butter (it’ll hiss like a cat), then 1/2 cup heavy cream and 1/2 teaspoon kosher salt. Cool to pourable-but-thick. If it seizes, keep whisking—it’ll come back.

Filling: Beat 24 ounces room-temp cream cheese with 1 cup sugar and 1 tablespoon cornstarch until smooth, scraping the bowl like it owes you money. Add 3 large eggs one at a time, 1 teaspoon vanilla, and 1/2 cup sour cream. Don’t whip in a ton of air—chill energy only.

Bake: Wrap the springform in heavy foil, set it in a roasting pan, pour in the filling, and add hot water to the pan (halfway up the sides). Bake at 325°F for 55–70 minutes. Edges set, center wobbly like Jell-O. Turn off oven, crack the door, and let it sit 1 hour. Then cool on the counter, and chill 6–24 hours.

Finish: Warm the caramel a little so it’s pourable, drift it over the cold cheesecake, sprinkle flaky salt, and try not to cut a slice that’s, uh… half the cake. Yields 12 tidy pieces if you have self-control.

Ingredient Notes

– Cream cheese: Room temp or you’ll get lumps and feel sad. I like full-fat blocks, not the tub stuff.
– Sour cream: Adds that slight tang and keeps things silky. Greek yogurt works in a pinch.
– Eggs: Also room temp—cold eggs = overmixing temptation = cracks.
– Graham crackers: Classic. Biscoff or chocolate wafers if you’re feeling extra.
– Butter: Salted or unsalted is fine; if salted, just ease up on the salt elsewhere.
– Granulated sugar: For the filling and caramel. Don’t rush the caramel; amber, not mahogany.
– Heavy cream: For the caramel finish. Warm it slightly so it doesn’t make the sugar seize.
– Cornstarch: Tiny insurance policy for a clean slice. You can skip, but I never do.
– Vanilla: Real vanilla makes it feel bakery-level. Paste if you’ve got it.
– Flaky salt: The mic drop. Just a pinch on top to wake everything up.

Recipe Steps

1. Preheat oven to 325°F; line a 9-inch springform with parchment and wrap the outside in heavy foil.
2. Mix 2 cups graham crumbs, 1/4 cup sugar, and 6 tbsp melted butter; press in pan and bake 8–10 minutes, then cool slightly.
3. Make caramel by melting 1 cup sugar to amber, whisking in 6 tbsp butter, then 1/2 cup cream and 1/2 tsp kosher salt; cool until thick but pourable.
4. Beat 24 oz cream cheese, 1 cup sugar, and 1 tbsp cornstarch until smooth; mix in 3 eggs (one at a time), 1 tsp vanilla, and 1/2 cup sour cream.
5. Pour filling over crust; set pan in a larger pan and add hot water halfway up; bake 55–70 minutes until edges set and center jiggles; rest 1 hour in cracked oven.
6. Chill 6–24 hours; loosen and unmold, pour on caramel, sprinkle flaky salt, slice with a hot knife.

What to Serve It With

– Hot coffee or espresso (bitter + sweet = bliss).
– Tart berries or macerated strawberries to cut the richness.
– A tiny scoop of vanilla ice cream if you’re going full drama.
– Extra warm caramel on the side for the saucy people.

Tips & Mistakes

– Don’t overbake. A wobble in the center is your friend—it firms up in the fridge.
– Wrap the pan well. Foil leaks are the enemy of crust.
– Go easy on mixing once the eggs go in. Overmix = cracks.
– If caramel turns grainy, keep whisking off heat and add a splash more warm cream.
– Slice with a hot, clean knife. Wipe between cuts like a pro.

Storage Tips

Fridge it, covered, up to 5 days. It’s glorious straight from the fridge—firm, plush, perfect edges. Also acceptable as breakfast with coffee because we’re adults and we make the rules. Freeze slices (without caramel topping if you can) tightly wrapped for up to 2 months; thaw in the fridge overnight and re-warm caramel to finish.

Variations and Substitutions

– Swap crust: Biscoff cookies for a spiced vibe; chocolate wafers for a Twix-y mood; gluten-free grahams work great.
– Use jarred dulce de leche instead of caramel; warm it with a splash of cream.
– Maple caramel: Replace sugar with 3/4 cup maple syrup cooked down to thicken; different but lovely.
– Add bourbon (1–2 tablespoons) to the caramel for grown-up flavor.
– No sour cream? Use Greek yogurt or 1/2 cup heavy cream in the filling.
– Lightly swirl 1/3 cup caramel into the batter before baking if you want streaks inside.

Frequently Asked Questions

Do I really need a water bath?

It helps a ton with even baking and fewer cracks. If you refuse, bake low and slow with a pan of hot water on the rack below. Not perfect, still works.

Can I use store-bought caramel?

Yep. Warm it with a splash of cream so it pours nicely. Dulce de leche also slaps—just loosen it a bit so it spreads instead of clumps.

My cheesecake cracked. Now what?

Cover it with caramel and call it intentional. Also, cracks usually mean overbaked or cooled too fast. Next time: gentle bake, slow cool, minimal mixing after eggs go in. You got this.

Can I skip the cornstarch?

You can. It’s just insurance for clean slices. Without it, the texture is slightly softer—still dreamy, just a bit more tender when cutting warm-ish slices. Chill well first and you’ll be fine.

What if I don’t have a springform pan?

Use a deep 9-inch cake pan lined with a long parchment sling. Bake, chill overnight, then lift it out. Not as easy, but I’ve done it when my springform went missing (aka loaned to a neighbor forever).

Delish Caramel Cheesecake Recipes