Salted Caramel Cheesecake

Name: Salted Caramel Cheesecake
Yield: 16 servings
Cuisine: international
Ingredients: 1 cup sugar; butter; 0.5 cup heavy cream; 0.5 tsp cooking salt; biscoff cookies or other plain biscuit cookies crumbs; 0.5 tsp ground cinnamon; 1 tbsp brown sugar; butter; pinch salt; 1 lb cream cheese; 1 tsp vanilla extract; 0.5 cup schmand; 0.75 cup sugar; 3 pcs large egg; 0.5 pcs the salted caramel sauce; 0.125 tsp cooking salt; 1 tsp flaky sea salt

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 19, 2026

Available in

English Italiano Deutsch Español Français Română

You can change language anytime.

Recipe video above. If you’re looking for a Salted Caramel Cheesecake with big caramel flavour in every bite, you’ve found it! Taking pride of place in my cheesecake collection, this has swirls of buttery caramel baked right throughout the creamy cheesecake filling and extra caramel swished over the top. The perfect balance of rich, creamy, sweet and salty.The best feature are the swirls that open up into cracks. Watch everyone fight for the slices with the MOST cracks, because the crevices fill with caramel! Before you start, please read the IMPORTANT NOTES in Notes section below. Thank you! - Nagi

16 servings

Capolavoro Score 5/5 · 8 votes

Instructions

1
Melt sugar in 4 batches - Spread 1/4 of the sugar in a medium saucepan over medium high heat (or medium, if it's a strong stove). Let it melt, stirring if needed, then add another 1/4 of the sugar, melt, then repeat twice more.
2
Amber colour - Once all the sugar has melted, leave it on the stove for - 2 minutes until it becomes an amber colour. ⚠️DON'T WALK AWAY! Sugar burns easily.:)
3
Make it caramel! Remove the saucepan off the stove. Add the salt and butter, whisk until melted (it may not combine with the sugar, that's ok). Then slowly and carefully pour in ~1/3 of the cream (⚠️ it will steam and bubble a bit). Whisk that to combine, then whisk in remaining cream (it won't bubble).
4
Simmer - Return to the stove, still on medium high. Once you see bubbles, let it simmer for 1 minute, stirring and scraping down sides as needed.
5
Cool 1 hour - Pour into a bowl. Cover with cling wrap touching the surface (to prevent a skin from forming). Let it fully cool on the counter before using - about 1 hour.
6
Preheat oven to 160°C/320°F (140°C fan-forced). Place shelf in middle of oven.
7
Line pan: Lightly grease a 23 x 33cm / 9 x 13" metal pan with unsalted butter. Line with baking paper with overhang to lift the cheesecake out at the end.
8
Blitz - Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand. (Note
9
Pour into the prepared pan, then firmly press it evenly across the base (base only, not the sides).
10
Cream cheese: Use an electric beater or stand mixer fitted with the paddle (not whisk). Beat the cream cheese just until smooth, no longer than 20 seconds on speed
11
(You want to minimise air bubbles in the batter as they are unsightly).
12
Add vanilla, sour cream, sugar and salt. Beat until just combined.
13
Add eggs one at a time, beating in between for just 5 seconds. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.
14
Pour the mixture onto the base and spread out evenly.
15
Caramel swirls - Use a spoon to randomly dollop half the salted caramel you made across the surface. Then use a chopstick to make some swirls. Not too many - we don't want to mix the caramel into the batter, you just want to spread it across the surface. Don't worry about prettiness (we drizzle more on at the end).
16
Bake for 35 minutes. The middle should still be a bit soft, but not like a waterbed (ie runny batter under surface skin).
17
Cool in oven - Cool the cheesecake in the oven with the door open approx 20 cm / 8" for about 1 hour (Note
18
Fill cracks and decorate - As it cools, some of the swirls will open up into cracks. Use a teaspoon to fill these with salted caramel, then use most of the remaining caramel to do bold drizzles across all across the surface, I use about 3/4 of it (use leftover for serving, or another use).
19
Fridge set - Refrigerate the cheesecake in the pan for 6 hours+ or overnight.
20
Remove & cut - To remove, lift the cheesecake out using the paper overhang. Sprinkle with salt flakes. Cut into however many pieces you desire - 16 bars (pictured), or into 40 x 4cm or 77 x 3cm Petit Four size squares (adorable!).

Ago's Notes

Adjust salt to taste based on your canned goods.

Let the layers of texture and flavor speak for themselves, and savor each bite as a testament to the art of balance-where sweet, salty, and creamy come together in harmony, just as they do in the heart of Italian cuisine.

Main Course

How much of a capolavoro is this?

Share your opinion. Ago will say it the Italian way.

Pick a hand and tell Ago what you think.

Related Recipes

International

Frosted Gingerbread Cinnamon Rolls

Soft, fluffy gingerbread cinnamon rolls with double the cinnamon swirl and the dreamiest vanilla icing. Cozy, festive, and perfect for Christmas morning!

Medium

International

Carrot Cake with The BEST Cream Cheese Frosting

This homemade carrot cake has a super moist crumb and plenty of flavor! Frost the cake with my favorite cream cheese frosting and add chopped nuts for a classic dessert everyone will love. If you like my carrot cake cupcakes, you'll love this carrot cake recipe.

Medium

International

Hot Cross Buns

Easy Hot Cross Buns with a soft, fluffy dough, warm spices, and raisins. Perfect for Easter brunch or spring baking.

Medium

Salted Caramel Cheesecake

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 19, 2026

16 servings

Capolavoro Score 5/5 · 8 votes

Instructions

Melt sugar in 4 batches - Spread 1/4 of the sugar in a medium saucepan over medium high heat (or medium, if it's a strong stove). Let it melt, stirring if needed, then add another 1/4 of the sugar, melt, then repeat twice more.

Amber colour - Once all the sugar has melted, leave it on the stove for - 2 minutes until it becomes an amber colour. ⚠️DON'T WALK AWAY! Sugar burns easily.:)

Make it caramel! Remove the saucepan off the stove. Add the salt and butter, whisk until melted (it may not combine with the sugar, that's ok). Then slowly and carefully pour in ~1/3 of the cream (⚠️ it will steam and bubble a bit). Whisk that to combine, then whisk in remaining cream (it won't bubble).

Simmer - Return to the stove, still on medium high. Once you see bubbles, let it simmer for 1 minute, stirring and scraping down sides as needed.

Cool 1 hour - Pour into a bowl. Cover with cling wrap touching the surface (to prevent a skin from forming). Let it fully cool on the counter before using - about 1 hour.

Preheat oven to 160°C/320°F (140°C fan-forced). Place shelf in middle of oven.

Line pan: Lightly grease a 23 x 33cm / 9 x 13" metal pan with unsalted butter. Line with baking paper with overhang to lift the cheesecake out at the end.

Blitz - Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand. (Note

Pour into the prepared pan, then firmly press it evenly across the base (base only, not the sides).

Cream cheese: Use an electric beater or stand mixer fitted with the paddle (not whisk). Beat the cream cheese just until smooth, no longer than 20 seconds on speed

(You want to minimise air bubbles in the batter as they are unsightly).

Add vanilla, sour cream, sugar and salt. Beat until just combined.

Add eggs one at a time, beating in between for just 5 seconds. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.

Pour the mixture onto the base and spread out evenly.

Caramel swirls - Use a spoon to randomly dollop half the salted caramel you made across the surface. Then use a chopstick to make some swirls. Not too many - we don't want to mix the caramel into the batter, you just want to spread it across the surface. Don't worry about prettiness (we drizzle more on at the end).

Bake for 35 minutes. The middle should still be a bit soft, but not like a waterbed (ie runny batter under surface skin).

Cool in oven - Cool the cheesecake in the oven with the door open approx 20 cm / 8" for about 1 hour (Note

Fill cracks and decorate - As it cools, some of the swirls will open up into cracks. Use a teaspoon to fill these with salted caramel, then use most of the remaining caramel to do bold drizzles across all across the surface, I use about 3/4 of it (use leftover for serving, or another use).

Fridge set - Refrigerate the cheesecake in the pan for 6 hours+ or overnight.

Remove & cut - To remove, lift the cheesecake out using the paper overhang. Sprinkle with salt flakes. Cut into however many pieces you desire - 16 bars (pictured), or into 40 x 4cm or 77 x 3cm Petit Four size squares (adorable!).

Salted Caramel Cheesecake