Indulge in the rich and decadent Salted Caramel Cheesecake Drip Cake, where smooth, creamy cheesecake meets the sweet and salty allure of caramel. This show-stopping dessert is perfect for any occasion, from family gatherings to special celebrations. The buttery graham cracker crust forms the perfect foundation for a velvety cheesecake filling, and a generous drizzle of homemade salted caramel sauce adds the finishing touch. Topped with whipped cream, chopped nuts, and chocolate shavings, this cheesecake is a true masterpiece that will delight both the eyes and taste buds.

Why You’ll Love This Recipe

This Salted Caramel Cheesecake Drip Cake brings together a luxurious combination of flavors and textures. The rich, creamy cheesecake is complemented by the perfect balance of salty and sweet from the salted caramel drizzle. The buttery graham cracker crust adds a satisfying crunch, and the topping of whipped cream, caramel, nuts, and chocolate elevates the dessert to a new level of indulgence. Whether you’re celebrating a birthday, holiday, or simply craving something extraordinary, this cheesecake will steal the spotlight at your table. It’s the ultimate dessert for anyone who loves a little salt with their sweet.

Ingredients

For the Crust:

Graham cracker crumbs
Unsalted butter, melted

For the Cheesecake:

Cream cheese, softened
Granulated sugar
Sour cream
Vanilla extract
Eggs
Salted caramel sauce

For the Drip:

Caramel candies
Heavy cream
Sea salt flakes

For Decoration:

Whipped cream
Caramel sauce
Chopped nuts
Chocolate shavings

Variations

Nut-Free Crust: Use crushed cookies like Oreos or vanilla wafers instead of graham crackers for a different flavor profile in the crust.
Flavored Caramel: Try using different flavored sauces like butterscotch or toffee for the drip to change up the flavor.
Cheesecake Add-ins: Swirl in some chocolate ganache, fruit puree, or nuts into the cheesecake batter for added flavor and texture.
Vegan Version: Use plant-based cream cheese and a dairy-free caramel sauce to make a vegan-friendly version of this dessert.

How to Make the Recipe

Step 1: Preheat and Prepare the Pan

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan to prevent the cheesecake from sticking.

Step 2: Make the Crust

In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let it cool.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, sour cream, and vanilla extract, and mix until fully combined. Add the eggs one at a time, mixing well after each addition. Stir in the salted caramel sauce.

Step 4: Assemble and Bake the Cheesecake

Pour the cheesecake batter over the cooled crust and spread it evenly. Bake in the preheated oven for 60-70 minutes, or until the cheesecake is set and slightly golden around the edges. Turn off the oven and let the cheesecake cool in the oven with the door slightly cracked for 1 hour. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

Step 5: Make the Caramel Drip

In a microwave-safe bowl, combine the caramel candies and heavy cream. Heat in the microwave in 30-second intervals, stirring after each, until the mixture is smooth. Drizzle the caramel over the edges of the cheesecake to create the drip effect, and sprinkle sea salt flakes over the top.

Step 6: Decorate and Serve

Decorate the cheesecake with whipped cream, additional caramel sauce, chopped nuts, and chocolate shavings for an elegant touch. Slice and serve chilled.

Tips for Making the Recipe

Slow Baking: For a perfect, smooth cheesecake, avoid overbaking. The center should still be slightly jiggly when you remove it from the oven.
Chill Time: Be patient and allow the cheesecake to chill completely in the fridge to ensure it sets properly.
Caramel Drip: If your caramel isn’t dripping smoothly, heat it slightly to make it more fluid, but ensure it’s not too hot when applied to the cake.
Whipped Cream: Use homemade whipped cream for an extra luxurious touch.

How to Serve

This Salted Caramel Cheesecake Drip Cake is best served chilled. Slice it into 12 generous pieces, and offer a warm drink like coffee or hot chocolate alongside. For an even more indulgent treat, serve it with extra whipped cream and a drizzle of salted caramel sauce on top.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. The caramel drip may soften over time, but the cheesecake will still be delicious.

Freezing

You can freeze the cheesecake before adding the caramel drip and decorations. Wrap it tightly in plastic wrap and foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before adding the finishing touches.

Reheating

The cheesecake doesn’t need to be reheated, but if desired, you can warm the caramel sauce slightly to make it pourable.

FAQs

1. Can I make this cheesecake ahead of time?

Yes, the cheesecake can be made up to 2 days in advance and stored in the refrigerator until you’re ready to add the final decorations and serve.

2. Can I use a different crust for the cheesecake?

Yes, you can use a variety of crusts such as chocolate cookie crumbs or almond flour for a gluten-free version.

3. Can I use store-bought caramel sauce instead of caramel candies?

Yes, store-bought caramel sauce can be used for the drip, but heating it with cream will help achieve the perfect drip consistency.

4. How do I prevent cracks in the cheesecake?

Baking at a lower temperature and allowing the cheesecake to cool gradually in the oven can help prevent cracks.

5. Can I make this cheesecake without sour cream?

If you don’t have sour cream, you can substitute it with Greek yogurt for a similar texture and tang.

6. Can I use a different type of caramel sauce for the drip?

Yes, you can use a variety of caramel sauces, but the homemade caramel made with candies and cream tends to provide a richer flavor.

7. How long should I bake the cheesecake?

Bake for 60-70 minutes, but keep an eye on it after 60 minutes. It’s done when the center is mostly set with only a slight jiggle.

8. Can I freeze the decorated cheesecake?

It’s best to freeze the cheesecake before adding the decorations. The whipped cream and caramel sauce won’t freeze well.

9. Can I decorate with something other than caramel?

Yes, you can decorate with fresh fruit, chocolate ganache, or even edible flowers for a different look.

10. Can I make this cheesecake without a springform pan?

A springform pan is ideal for cheesecakes because it makes removing the cake easier. However, you can use a regular cake pan, but you may need to line it with parchment paper.

Conclusion

This Salted Caramel Cheesecake Drip Cake is the ultimate indulgent dessert, perfect for any special occasion or as a treat to impress your guests. With its creamy filling, buttery graham cracker crust, and rich caramel drip, it’s a dessert that’s sure to wow anyone who takes a bite. Whether you’re celebrating a birthday, holiday, or simply craving something decadent, this cheesecake will be the centerpiece of your dessert table.