The first time I tasted a White Chocolate Salted Caramel Cheesecake, it was at a small, unassuming bakery, and it was an absolute revelation. I’d been a cheesecake fan for years, but this particular combination of rich, creamy white chocolate with that addictive sweet-and-salty caramel drizzle took it to an entirely new level. It wasn’t just a dessert; it was an experience. This recipe captures that magic, bringing together familiar flavors in a way that feels both luxurious and comforting.

Why you’ll love this dish

This isn’t just another cheesecake recipe; it’s a dessert that consistently ranks as a top pick for a reason. Why? Because it hits all the right notes every single time. It’s a decadent treat that perfectly balances the sweet, milky notes of white chocolate with the sophisticated richness of salted caramel. The creamy texture of a classic cheesecake is elevated by these additions, making each bite an indulgence. This is the kind of dessert you serve when you want to impress, whether it’s for a special holiday gathering, a celebratory dinner, or simply when you want to treat yourself to something truly spectacular. It looks stunning on any dessert table and tastes even better than it looks.

> “I made this White Chocolate Salted Caramel Cheesecake for a family dinner, and it was an instant hit! Everyone raved about the combination of flavors. The salted caramel really takes it over the top. Will definitely be making this again!” – A delighted home baker.

How this recipe comes together

Creating this White Chocolate Salted Caramel Cheesecake is a joyful process that unfolds in a few key stages. You’ll start by preparing the buttery, crumbly graham cracker crust, which provides the perfect textural contrast to the smooth filling. Next comes the star of the show: the rich, velvety white chocolate cheesecake batter, which you’ll carefully bake to achieve that signature creamy consistency. The final, magical touch is the homemade salted caramel sauce, which you’ll drizzle generously over the cooled cheesecake, allowing it to cascade down the sides in luscious ribbons. A sprinkle of flaky sea salt finishes it off, ensuring that delightful sweet and savory balance in every slice.

What you’ll need

To craft this exceptional cheesecake, gather these items:

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)

Directions to follow

Let’s get baking! Follow these step-by-step instructions for a perfect White Chocolate Salted Caramel Cheesecake.

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until all crumbs are moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
Melt the White Chocolate: In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl in 30-second intervals), melt the white chocolate, stirring until smooth. Set aside to cool slightly.
Make the Cheesecake Filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy (about 2-3 minutes). Gradually add the granulated sugar, beating until well combined and light.
Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition, but do not overmix. Stir in the vanilla extract and sour cream until just combined. Gently fold in the slightly cooled melted white chocolate until no streaks remain.
Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is called a water bath, and it helps prevent cracks).
Bake for 60-75 minutes, or until the edges are set, but the center still jiggles slightly when gently shaken. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracking.
Chill the Cheesecake: Remove the cheesecake from the water bath and the oven. Let it cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
Prepare the Salted Caramel Sauce: In a heavy-bottomed saucepan, combine the sugar and water. Cook over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it boil until it turns a deep amber color. Watch it closely as it can burn quickly!
Remove from heat and carefully pour in the warm heavy cream while stirring constantly (it will bubble up, so be careful). Stir in the softened butter, vanilla extract, and flaky sea salt until smooth. Let the caramel cool completely – it will thicken as it cools.
Assemble and Serve: Once the cheesecake is thoroughly chilled, carefully remove the sides of the springform pan. Drizzle generously with the cooled salted caramel sauce just before serving. You can also sprinkle extra flaky sea salt if desired for an extra pop of flavor and visual appeal.

What to serve it with

This White Chocolate Salted Caramel Cheesecake is truly a showstopper all on its own, demanding little else to shine. However, if you’re looking to elevate the experience, a simple garnish can go a long way. Consider a few fresh raspberries or blackberries for a touch of tartness and color, which beautifully cuts through the richness. A small dollop of lightly sweetened whipped cream can also add a cloud-like texture. For beverage pairings, a strong coffee, a delicate espresso, or even a glass of sparkling wine will complement its decadent flavors without overpowering them.

The best way to save extras

Leftover White Chocolate Salted Caramel Cheesecake can be a delightful treat for days to come, provided you store it correctly. Keep the cheesecake, covered loosely with plastic wrap or in an airtight container, in the refrigerator for up to 4-5 days. If you’ve already drizzled all the caramel, it will be fine, but for optimal presentation, it’s often best to caramelize individual slices as needed, keeping any remaining sauce in a separate airtight container in the fridge for up to 2 weeks.

For longer storage, this cheesecake freezes wonderfully! Place individual slices, or the whole cheesecake (if uncut), on a baking sheet and freeze until firm. Once frozen, wrap tightly in plastic wrap, then a layer of aluminum foil, and store in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving.

Tricks for success

Achieving that perfect, crack-free, creamy cheesecake is simpler than you might think with a few pro tips up your sleeve:

Room Temperature Ingredients are Key: Ensure your cream cheese, eggs, and sour cream are all at room temperature. This allows them to combine smoothly without overmixing, which can incorporate too much air and lead to cracks.
Don’t Overmix: Beat the cream cheese until smooth, but once you add the eggs, mix only until just combined. Overmixing introduces air bubbles that can expand during baking and then collapse, causing cracks.
The Water Bath is Your Friend: A water bath (bain-marie) creates a moist, even cooking environment, preventing the edges from baking too quickly and the center from cracking. Don’t skip this step!
Slow Cooling is Crucial: Don’t pull the cheesecake directly from the oven into a cold kitchen. Letting it cool slowly in the oven with the door ajar significantly reduces the chance of cracks due to sudden temperature changes.
Chill Thoroughly: Resist the urge to cut into it early! A cheesecake needs ample time in the refrigerator (preferably overnight) to set properly, ensuring its signature creamy texture and clean slices.

Creative twists

While this White Chocolate Salted Caramel Cheesecake is perfect as is, there are always ways to add your own personal touch or cater to different tastes:

Chocolate Crust: For an even more intense chocolate experience, swap out the graham cracker crumbs for chocolate wafer crumbs or Oreo cookie crumbs.
Nutty Crunch: Incorporate finely chopped pecans or walnuts into the graham cracker crust for an added layer of texture and flavor.
Boozy Caramel: Add a tablespoon of a complementary liqueur, such as bourbon or rum, to your salted caramel sauce for a grown-up twist.
Espresso Kick: Stir 1-2 teaspoons of instant espresso powder (dissolved in a tiny bit of hot water) into the cheesecake batter for a mocha-chocolate effect that pairs beautifully with caramel.
Dark Chocolate Drizzle: For those who crave another layer of chocolate, melt some dark chocolate and drizzle it over the caramel for a striking visual and flavor combination.

Common questions

How can I make sure my cheesecake doesn’t crack?

The most effective ways to prevent cracks are using room temperature ingredients, avoiding overmixing the batter (especially after adding eggs), baking in a water bath, and allowing the cheesecake to cool slowly in the oven before refrigerating.

Can I use store-bought caramel sauce instead of making my own?

Absolutely! While homemade salted caramel adds an extra layer of flavor and satisfaction, a good quality store-bought salted caramel sauce can be used if you’re short on time. Just ensure it’s a brand you enjoy the taste of.

How far in advance can I make this cheesecake?

This cheesecake is actually best made a day in advance! It gives it ample time to chill and set properly, enhancing both its texture and flavor. You can make the cheesecake itself up to 2 days ahead and store it in the refrigerator. The caramel sauce can also be made a few days in advance and stored separately. Drizzle the caramel on just before serving for the freshest look.