Decadent White Chocolate Salted Caramel Cheesecake
This decadent cheesecake features a rich white chocolate filling atop a crispy graham cracker crust, all crowned with a luscious homemade salted caramel sauce.
Equipment
- medium bowl
- 9-inch springform pan
- heavy-duty aluminum foil
- double boiler or microwave
- large mixing bowl with an electric mixer
- larger roasting pan
- heavy-bottomed saucepan
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the White Chocolate Cheesecake Filling:
- 3 (8-ounce) blocks cream cheese, full-fat, softened to room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, full-fat, room temperature
- 6 ounces good quality white chocolate, melted and slightly cooled
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 3 tablespoons unsalted butter, cut into cubes
- ½ teaspoon sea salt (or more, to taste)
Instructions
Crust Prep
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter, then press into a 9-inch springform pan.
- Bake for 10 minutes, then cool slightly and wrap the outside of the springform pan tightly with aluminum foil.
White Chocolate Melting
- Gently melt white chocolate using a double boiler or microwave until smooth, then set aside to cool slightly.
Cheesecake Filling
- Beat softened cream cheese until smooth, then gradually add granulated sugar and mix until just combined.
- Add eggs one at a time, beating on low speed until just incorporated, and then stir in vanilla extract.
- Gently fold in sour cream and the slightly cooled melted white chocolate until just combined, avoiding overmixing.
Baking
- Pour cheesecake batter over the cooled crust in the springform pan, then place in a larger roasting pan with hot water halfway up the sides.
- Bake for 60-75 minutes, until edges are set and center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and water bath, cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
Caramel Sauce
- Combine sugar and water in a heavy-bottomed saucepan, cook over medium-high heat until sugar dissolves, then simmer without stirring until deep amber.
- Remove from heat, slowly whisk in warmed heavy cream, then stir in cubed butter until melted and smooth, and finally add sea salt.
- Allow the caramel to cool completely until it thickens.
Assembly
- Once the cheesecake is thoroughly chilled, remove it from the springform pan and pour the cooled salted caramel sauce over the top just before serving.
Notes
Ensure all cold ingredients for the cheesecake filling are at room temperature to prevent a lumpy batter and ensure a smooth, creamy texture. Do not overmix the cheesecake batter once eggs are added, as this can incorporate too much air and lead to cracks during baking. The water bath helps the cheesecake bake evenly and prevents cracking, so be sure to wrap the springform pan tightly with foil. For the caramel sauce, do not stir after the sugar dissolves until it's amber to avoid crystallization. Be careful when adding cream to the hot caramel as it will bubble up vigorously. The cheesecake requires significant chilling time to set properly, so plan accordingly.