Dreamy Salted Caramel Cheesecake Drip Cake Recipe That Wows
My recent obsession with salted caramel cheesecake drip cake has transformed every dessert expectation I once held.
Sweet meets salty in a decadent dance of flavors that will make your taste buds sing.
Layers of creamy cheesecake melt seamlessly with rich caramel drizzles, creating a stunning visual and gustatory experience.
Delicate balance between smooth textures and intense sweetness makes this cake a showstopper at any gathering.
Crafting this dessert requires patience and precision, but the results are absolutely worth every careful moment.
Professional bakers and home cooks alike can master this impressive treat with confidence.
Slice into pure bliss and watch everyone around you fall in love with each incredible bite.
Best Pairings With Salted Caramel Cheesecake Drip Cake
Storage Instructions For Salted Caramel Cheesecake Drip Cake
FAQs About Salted Caramel Cheesecake Drip Cake
Springform pans have removable sides that make it easy to release delicate desserts like cheesecake without damaging the cake’s structure.
Bake the cheesecake in a water bath or use the oven’s residual heat by turning it off and letting the cake cool slowly inside to minimize cracking.
Greek yogurt works as an excellent alternative to sour cream, providing similar tanginess and creamy texture in the cheesecake filling.
Always use room temperature ingredients and beat the cream cheese until completely smooth before adding other ingredients to prevent lumps.
Reasons To Love Salted Caramel Cheesecake Drip Cake
Ingredients Needed For Salted Caramel Cheesecake Drip Cake
Crust Ingredients:Cheesecake Filling Ingredients:Topping and Drip Ingredients:Step-By-Step Guide To Salted Caramel Cheesecake Drip Cake
Step 1: Prepare the Oven
Warm up your oven to 325F (163C). Coat a 9-inch springform pan with cooking spray or butter to prevent sticking.
Step 2: Create Crunchy Crust
Crush graham crackers into fine crumbs. Mix with melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool completely.
Step 3: Whip Creamy Cheesecake Filling
Grab your mixer and beat cream cheese until silky smooth. Add in:Mix until perfectly blended. Introduce eggs one at a time, stirring gently after each addition. Swirl in salted caramel sauce for an extra flavor punch.
Step 4: Build the Cheesecake Base
Pour the luscious filling over the cooled crust. Spread evenly using a spatula to ensure a smooth surface.
Step 5: Bake to Perfection
Slide the pan into the oven. Bake for 60-70 minutes until the edges are set but the center still has a gentle wobble. Turn off the oven, crack the door open, and let the cheesecake rest for one hour.
Step 6: Chill and Set
Transfer the cheesecake to the refrigerator. Let it rest for at least 4 hours or overnight to achieve that dreamy, creamy texture.
Step 7: Create Caramel Drizzle
Melt caramel candies with heavy cream in the microwave. Heat in short 20-second bursts, stirring between each interval until you have a smooth, luxurious sauce.
Step 8: Add Dramatic Drip Effect
Remove the chilled cheesecake. Carefully drizzle the warm caramel around the edges, letting it cascade down dramatically. Sprinkle sea salt flakes for a gourmet touch.
Step 9: Final Flourish
Crown your masterpiece with:Slice, serve, and watch everyone swoon over your decadent creation!
Pro Tips For Salted Caramel Cheesecake Drip Cake Success
Creative Twists For Salted Caramel Cheesecake Drip Cake
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Salted Caramel Cheesecake Drip Cake Recipe
- Total Time: 5 hours 30 minutes
- Yield: 12 1x
Description
Salted caramel cheesecake drip cake brings layers of indulgent sweetness and rich texture to dessert enthusiasts. Silky smooth cheesecake meets caramel cascade, creating a luxurious experience that melts in your mouth with balanced salty-sweet perfection.
Ingredients
Cake Base:
- 2 cups graham cracker crumbs
- 1/4 cup (57 grams) unsalted butter, melted
Cheesecake Filling:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup salted caramel sauce
Topping and Decoration:
- 1 cup caramel candies
- 1/2 cup (120 milliliters) heavy cream
- Sea salt flakes
- Whipped cream
- Caramel sauce
- Chopped nuts
- Chocolate shavings
Instructions
- Prepare the baking vessel by greasing a 9-inch springform pan and warming the oven to 325F (163C).
- Craft the foundation by combining graham cracker crumbs with melted butter, pressing firmly into the pan’s base. Toast for 10 minutes, then allow to cool completely.
- Create the creamy filling by whipping cream cheese until silky smooth. Gradually incorporate sugar, sour cream, and vanilla, blending thoroughly. Introduce eggs individually, ensuring each is fully integrated. Gently fold in salted caramel sauce for a rich undertone.
- Transfer the velvety mixture over the cooled crust, spreading evenly to eliminate air pockets.
- Bake for 60-70 minutes until the center maintains a gentle wobble while edges appear set. Switch off the oven, leave the door slightly ajar, and let the cheesecake gradually cool for one hour.
- Refrigerate the cheesecake for minimum 4 hours, preferably overnight, allowing it to firm and develop complex flavors.
- Melt caramel candies with heavy cream in short microwave intervals, stirring until achieving a smooth, pourable consistency.
- Artfully cascade caramel along the chilled cheesecake’s edges, creating an elegant drip effect. Sprinkle sea salt flakes for a sophisticated contrast.
- Embellish with billowy whipped cream, additional caramel streams, chopped nuts, and delicate chocolate shavings for a luxurious presentation.
Notes
- Check cream cheese temperature by letting it sit at room temperature for 30-45 minutes before mixing to prevent lumps and ensure smooth consistency.
- Use a water bath method to prevent cracks by placing the springform pan in a larger pan filled with hot water during baking.
- Prevent over-mixing the cheesecake batter to maintain a silky texture and avoid incorporating too much air, which can cause surface cracks.
- Customize the cake by using gluten-free graham crackers for a celiac-friendly version or swapping caramel for dairy-free alternatives to accommodate various dietary needs.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 460 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
Samantha Lee
Recipe Developer & Content Creator
Expertise
Plant-based and vegetarian recipes, Recipe testing and development, Food blogging and digital content creation, Culinary education and workshops
Education
Oregon Culinary Institute (Portland, OR)
Samantha sees cooking like painting, every fresh herb, every juicy tomato, a new splash of color on a canvas.
After graduating from Oregon Culinary Institute, she blended her love of global cuisines and plant-based cooking into recipes that feel fresh, fearless, and full of heart.
Samantha’s kitchen is a place where comfort food gets a modern remix and every meal feels like a little adventure. When she’s not cooking, she’s out exploring farmers’ markets, sketching new recipe ideas, or getting her hands dirty in a community garden.