Salted Caramel Cheesecake

This indulgent dessert is the perfect way to treat yourself and your loved ones.

Prep + Chill Time 60 mins Cook Time 70 mins Total Time 130 mins

This sweet masterpiece features a buttery graham cracker base, a rich cream cheese center, and a luscious salted caramel topping.


For the Crust

  • 2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, melted

For the Filling

  • 24 oz. full fat cream cheese, cubed and softened
  • 1 cup sugar
  • 2 tsp. arrowroot starch
  • 1/4 tsp. salt
  • 1 cup sour cream, room temperature
  • 2 tsp. vanilla extract
  • 4 large Dakota Layers eggs, room temperature

For the Topping

  • 1 cup salted caramel sauce



  1. Preheat the oven to 350°F. Brush the bottom and sides of a 9-inch springform pan evenly with softened butter. Line the bottom of the pan with a round of parchment paper.
  2. Make the crust: Whisk together graham cracker crumbs, sugar, and salt in a medium bowl. Add melted butter and mix in until completely incorporated (texture will resemble wet sand) and mixture comes together in large pieces.
  3. Press the crust firmly and evenly across the bottom and 1/2-inch up the sides of the prepared springform pan. Pack the crust tightly with the bottom of a measuring cup.
  4. Bake the crust for 10 to 11 minutes, until lightly golden and set. Transfer to a wire rack and cool for 30 minutes. Reduce oven temperature to 300°F.


  1. Make the filling: Mix softened cream cheese, sugar, arrowroot starch, and salt on low speed for 1 minute. Scrape down the bowl with a rubber spatula. Add sour cream, vanilla extract, and almond extract. Mix on low speed for 30 seconds, then scrape down the bowl. Add eggs one at a time, mixing in each egg on low speed just until combined, about 10 seconds. Scrape down the bowl after each egg. Pour filling over the crust and gently smooth top with an offset spatula.
  2. Bake cheesecake at 300°F for 60 to 65 minutes, until edges are set, the center is still slightly wobbly, and the cheesecake is slightly puffed.
  3. Cool cheesecake: When the cheesecake is finished baking, immediately turn off the oven, prop the oven door with a wooden spoon, and cool the cheesecake inside the oven for 75 minutes.
  4. After 75 minutes, remove the springform pan from the oven and place on a wire rack. Carefully run a thin metal spatula around the edge of the cheesecake to make sure it’s not sticking to the sides of the springform pan. Cool cheesecake for 1 hour on the rack.
  5. Chill cheesecake: Move cheesecake to the refrigerator (uncovered to prevent condensation from forming) and chill overnight.
  6. Remove cheesecake from pan: Release the outer edge of springform pan. Use a thin metal spatula to lift cheesecake from the base of the pan and transfer to a serving plate.


  1. Assemble cheesecake: Top the cheesecake with caramel sauce, smoothing with an offset spatula. For neat slices, dip a sharp knife in hot water and wipe dry before slicing cheesecake. Store leftover cheesecake for up to 3 days in the refrigerator.

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