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A rich white chocolate salted caramel cheesecake, freshly prepared.

Classic White Chocolate Salted Caramel Cheesecake

Indulge in a rich and creamy classic white chocolate salted caramel cheesecake, featuring a buttery graham cracker crust, a luscious white chocolate filling, and a decadent homemade salted caramel topping.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 10 hours
Servings 12 slices
Calories 450 kcal

Equipment

  • medium bowl
  • 9-inch springform pan
  • wire rack
  • heatproof bowl
  • saucepan
  • electric mixer
  • large bowl
  • baking sheet
  • heavy-bottomed saucepan
  • plastic wrap
  • knife

Ingredients
  

For the Crust:

  • 1 ½ cups graham cracker crumbs about 10-12 full graham cracker sheets
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted

For the White Chocolate Cheesecake Filling:

  • 24 oz cream cheese three 8-oz blocks, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 at room temperature large eggs
  • 8 oz good quality white chocolate finely chopped or white chocolate chips
  • ⅓ cup heavy cream

For the Salted Caramel Topping:

  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream warmed
  • 4 tablespoons unsalted butter cut into cubes
  • 1 teaspoon flaky sea salt plus extra for sprinkling

Instructions
 

Prepare the Crust:

  • Preheat oven to 350°F (175°C). Combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter; press into a 9-inch springform pan.
  • Bake for 8-10 minutes, then cool on a wire rack as the oven reduces to 325°F (160°C).

Melt the White Chocolate:

  • Melt white chocolate and heavy cream together until smooth over simmering water or in the microwave. Set aside to cool slightly.

Make the Cheesecake Filling:

  • Beat softened cream cheese and 1 cup granulated sugar until creamy, then mix in vanilla extract.
  • Add eggs one at a time on low speed, mixing just until incorporated to avoid overmixing.

Add White Chocolate:

  • Gently fold the slightly cooled melted white chocolate mixture into the cream cheese mixture.

Bake the Cheesecake:

  • Pour filling over the cooled crust in the springform pan, then place on a baking sheet.
  • Bake at 325°F (160°C) for 60-70 minutes, until edges are set but the center still jiggles.

Cool and Chill:

  • Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour to prevent cracking.
  • Cool completely on a wire rack, then cover and refrigerate for at least 6 hours or overnight.

Prepare Salted Caramel Topping:

  • Combine 1 cup granulated sugar and ¼ cup water in a saucepan and cook until it forms a deep amber caramel.
  • Carefully stir in warmed heavy cream, then add cubed butter and 1 teaspoon flaky sea salt until smooth. Cool completely to thicken.

Assemble and Serve:

  • Run a knife around the chilled cheesecake before releasing the pan and pouring cooled caramel on top.
  • Sprinkle with extra sea salt, slice with a warm knife and serve.

Notes

For best results, make sure all cold ingredients, especially cream cheese and eggs, are at room temperature. This ensures a smooth, lump-free cheesecake batter. Do not overmix the cheesecake filling after adding the eggs; overmixing can incorporate too much air, leading to cracks during baking. When making the caramel, do not stir it once the sugar dissolves, as this can cause crystallization. Just swirl the pan gently if needed. Be careful when adding the heavy cream to the hot caramel as it will bubble up vigorously.