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Salted Caramel White Chocolate Cheesecake Recipe

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★★★★★

4.4 from 55 reviews

This Salted Caramel Cheesecake boasts a smooth, creamy texture coupled with a crunchy pretzel and graham cracker crust, topped off with a luscious homemade salted caramel sauce. The rich cheesecake is enhanced by white chocolate and sour cream, baked in a water bath to ensure a perfect, silky finish. Ideal for special occasions or indulgent desserts, this recipe yields a spectacular balance of sweet and salty flavors.

Ingredients

Scale

Salted Caramel Sauce

  • 1 cup (200 g) granulated white sugar
  • 5 tbsp (70 g) unsalted butter, softened
  • 1/2 cup (120 ml) heavy cream, at room temperature
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Crust

  • 8 (120 g) graham crackers, full sheets
  • 2 1/2 cups (120 g) mini pretzels
  • 3/4 cup (168 g) melted butter
  • 2 tbsp (25 g) granulated white sugar

Cheesecake Filling

  • 32 oz (907 g) cream cheese, softened at room temperature
  • 3/4 cup (150 g) granulated white sugar
  • 2 tbsp (16 g) corn starch
  • 1 tbsp vanilla bean paste or extract
  • 1/3 cup (82 g) sour cream, at room temperature
  • 8 oz (226 g) white chocolate, melted and slightly cooled
  • 3 eggs, at room temperature
  • 3 egg yolks, at room temperature

Instructions

  1. Make the Salted Caramel Sauce: Add granulated sugar to a large saucepan over medium-low heat. Heat the sugar carefully until it melts and turns a golden amber color, about 20 minutes, stirring occasionally. When mostly melted but with some crystals, reduce heat to low to prevent burning.
  2. Add Butter: Quickly stir in the softened butter until fully incorporated.
  3. Incorporate Heavy Cream: Stir in the room temperature heavy cream briskly. If butter and cream separate, gently raise heat to medium-low and stir vigorously until smooth.
  4. Season and Flavor: Stir in ¼ to ½ teaspoon sea salt to taste and vanilla extract until combined.
  5. Simmer and Cool: Allow the caramel sauce to simmer on low for 2-3 minutes until it thickens to coat the back of a spoon. Remove from heat, transfer to a small bowl, and let cool completely.
  6. Prepare the Crust: Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan bottom and sides tightly with multiple layers of foil to prevent water leakage. Spray the pan sides with non-stick spray and line the base with parchment paper.
  7. Make Crust Mixture: Pulse graham crackers and mini pretzels in a food processor until finely ground. Add melted butter and sugar, pulse briefly until combined.
  8. Press and Bake Crust: Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the pan. Bake the crust for 10 minutes, then let cool while preparing the filling.
  9. Make Cheesecake Batter: In a stand mixer bowl, beat cream cheese, sugar, and cornstarch on medium speed for 2 minutes until smooth and lump-free. Scrape bowl sides.
  10. Add Flavorings: Mix in vanilla bean paste, sour cream, and melted white chocolate for 1 minute on medium speed. Scrape bowl sides again.
  11. Preheat Water Bath: Heat water in a pot on the stove until boiling. The water should be enough to reach 1½ inches up the pan sides for the baking water bath.
  12. Incorporate Eggs: Add eggs and egg yolks one at a time on low mixer speed, ensuring each is fully blended before adding the next. Avoid over-mixing.
  13. Assemble Cheesecake: Pour batter into prepared crust in the springform pan.
  14. Set Up Water Bath and Bake: Place springform pan in a large roasting pan. Carefully pour boiling water around the cheesecake to reach about 1½ inches height. Bake at 350°F (175°C) for 1 hour.
  15. Cool in Oven: After 1 hour, turn off the oven, crack the door open with a wooden utensil, and let the cheesecake remain in the oven for another hour to continue baking gently.
  16. Final Cooling: Remove cheesecake from oven, run a butter knife around the edges to loosen crust, and cool completely on the counter. Refrigerate at least 8 hours or overnight until fully chilled.
  17. Serve: Remove cheesecake from springform pan, transfer to serving plate, and top generously with cooled salted caramel sauce.
  18. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Ensure all dairy and eggs are at room temperature to avoid curdling or seizing during mixing and caramel making.
  • Wrapping the springform pan well with multiple layers of foil is crucial to prevent water from leaking into the crust during the water bath bake.
  • Use the water bath technique to achieve a smooth, crack-free cheesecake texture.
  • Do not overmix eggs to prevent excess air incorporation that can cause cracks.
  • The salted caramel sauce can be made ahead and stored covered in the refrigerator for up to a week.
  • Allow cheesecake to chill thoroughly before serving for best texture and flavor.

Keywords: salted caramel cheesecake, cheesecake recipe, pretzel crust, caramel sauce, white chocolate cheesecake, homemade cheesecake

Find it online: https://foodiecara.com/salted-caramel-white-chocolate-cheesecake-recipe/