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A rich white chocolate salted caramel cheesecake, freshly prepared.

Decadent White Chocolate Salted Caramel Cheesecake

Indulge in this rich and creamy white chocolate cheesecake with a buttery graham cracker crust, topped with a homemade salted caramel sauce. Perfect for a decadent dessert.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 7 hours 30 minutes
Servings: 12 slices
Calories: 550
Ingredients Equipment Method Notes

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:
  • 3 (8-ounce) packages cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream at room temperature
  • 8 ounces white chocolate finely chopped or white chocolate chips
For the Salted Caramel Sauce:
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream warmed
  • 4 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon flaky sea salt (or more, to taste)

Equipment

  • medium bowl
  • 9-inch springform pan
  • heatproof bowl
  • saucepan
  • microwave-safe bowl
  • large bowl
  • electric mixer
  • roasting pan
  • wire rack
  • heavy-bottomed saucepan

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs and sugar in a bowl, then mix in melted butter until moistened.
  2. Press the mixture firmly into a 9-inch springform pan. Bake for 10 minutes, cool slightly, then reduce oven temperature to 325°F (160°C).
Melt the White Chocolate
  1. Melt white chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Set aside to cool slightly.
Make the Cheesecake Filling
  1. Using an electric mixer, beat softened cream cheese until smooth, then gradually add granulated sugar and beat until light.
  2. Beat in eggs one at a time, then stir in vanilla extract and sour cream. Gently fold in the slightly cooled melted white chocolate.
Bake the Cheesecake
  1. Pour filling over the cooled crust in the springform pan and place it into a larger roasting pan.
  2. Pour hot water into the roasting pan to create a water bath, reaching halfway up the springform pan.
  3. Bake for 60-75 minutes until edges are set with a slight jiggle in the center. Turn off the oven, prop the door open, and cool in the oven for 1 hour.
Chill the Cheesecake
  1. Remove from water bath and oven, then cool completely on a wire rack. Cover and refrigerate for at least 6 hours or overnight.
Prepare the Salted Caramel Sauce
  1. Combine sugar and water in a heavy-bottomed saucepan, stirring until dissolved, then boil until deep amber in color.
  2. Remove from heat and carefully stir in warm heavy cream, softened butter, vanilla extract, and flaky sea salt until smooth. Cool completely.
Assemble and Serve
  1. Once chilled, remove the cheesecake from the springform pan. Drizzle generously with cooled salted caramel sauce and sprinkle with extra flaky sea salt if desired.

Notes

For best results, make sure all cold ingredients for the cheesecake filling are at room temperature. This helps achieve a smooth, lump-free batter. Be careful when making the caramel, as it can burn quickly; keep a close eye on it. The water bath is crucial for preventing cracks in your cheesecake, so don't skip it!