This salted caramel cheesecake is so rich, creamy, and full of caramel and chocolate flavor! The delicious shortbread crust balances everything out perfectly. This is hands down one of my favorite cheesecake recipes of all time!
If you enjoyed this cheesecake recipe, you will love my small batch cheesecake, snickerdoodle cheesecake, and marbled cheesecake brownies!
It's no secret - I absolutely love cheesecake. While I'm clearly a fan of dessert, cheesecake is one of those treats I can pretty much never turn down.
When I set out to develop this recipe, I initially thought I was going to make a gluten free millionaire's shortbread recipe (or caramel shortbread, whatever you want to call it). But then the idea of turning that into an easy salted caramel cheesecake with a shortbread crust came to mind.
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What Is Millionaire's Shortbread?
Millionaire's shortbread is also known as caramel shortbread or caramel slice. It is believed to have originated in Scotland, as a variation of classic (and delicious!) Scottish shortbread.
This treat is essentially made up of a shortbread base, topped with a layer of caramel, and finally a layer of chocolate.
And that's exactly what you're getting with this cheesecake - a shortbread crust, salted caramel cheesecake filling, and a layer of smooth chocolate ganache to finish it off.
I absolutely love a good graham cracker crust, but trust me when I tell you, the shortbread cookie works perfectly in this recipe. No graham cracker crumbs needed here!
Why You'll Love This Recipe
- Between the salted caramel cheesecake filling, chocolate ganache topping, and the shortbread crust... these flavors together are just irresistible!
- It's super easy to make. Like all of my cheesecakes, this is an eggless cheesecake recipe. And although we're still baking it, this cheesecake is made without a water bath.
- I guarantee this will be a hit for anyone you make it for! So it's great for a special occasion. Not that you need a reason to make it, of course.
Ingredient Notes and Substitutions
- Flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1, so I always recommend it in my recipes. If you're using a different blend, be sure it contains xanthan gum. And because this is a cup for cup flour, you should be able to use AP flour if you're not looking to make the shortbread crust gluten free.
- Cream cheese: When it comes to cheesecake, it's important to use full-fat blocks of cream cheese. It truly makes a big difference! Stay away from the spreadable cream cheese that comes in tubs.
- Condensed milk: This is a staple in my pantry! You can find sweetened condensed milk in the baking aisle of most major grocery stores.
- Salted caramel sauce: A major element when it comes to making salted caramel cheesecake is caramel, and anything goes here! I always like to use high quality, store-bought sauce, such as Smucker's or Ghiradelli. You can even use dulce de leche or a homemade caramel sauce.
- Chocolate chips: I recommend semisweet or dark chocolate for the ganache.
Step-By-Step Instructions
STEP ONE: To make the shortbread crust, start by creaming the butter with the sugar until it's completely smooth.
STEP TWO: Add the flour and salt and continue to beat. The dough will be crumbly! Press it into the bottom of a greased springform pan and bake on 350ยบF for about 15 minutes.
STEP THREE: Now let's get started on the filling. Beat the cream cheese for several minutes, until it's completely smooth and creamy.
STEP FOUR: To the cream cheese, add the condensed milk, caramel sauce, and sour cream. Continue beating until it's all well incorporated.
STEP FIVE: Transfer the filling into the cooled crust and bake on 300ยบF for 30-35 minutes. Then, once the cheesecake has cooled completely, pop it into the refrigerator to chill for at least 2 hours.
STEP SIX: Finally, it's time to make the chocolate ganache. Warm the heavy cream in the microwave (I heat it for 45 seconds). Pour it over the chocolate chips and let it sit for 2 minutes, then stir well until smooth. Allow it to come to room temperature, then spread over the cheesecake. Refrigerate for another 30 minutes to set.
Expert Tips
- When it comes to making the shortbread crust, I recommend using a scale to weigh the flour (rather than measuring with cups). This is always my #1 baking tip! It's the best way to ensure accuracy.
- Room temperature ingredients are especially important in this recipe. If your cream cheese is too cold, not only will it be more difficult to beat, your filling will be lumpy.
- With that being said, you may still experience some lumps in the filling. This is totally fine! It will smooth out as it bakes.
- The chill time is also very important here, as it helps the cheesecake set properly. It can be hard to wait, but I promise it will be worth it! Just make sure the cheesecake has fully cooled before popping it into the refrigerator.
- I like to wait until my cheesecake has chilled before releasing it from the springform pan.
Frequently Asked Questions
I haven't tested it myself, and don't have much experience with non-dairy cream cheese. In addition to the non-dairy cream cheese and butter, you can use sweetened condensed coconut milk and non-dairy yogurt (to replace the sour cream).
You can store this cheesecake in an airtight container in the refrigerator for up to 4-5 days.
Yes, you can! Simply wrap individual slices of cheesecake tightly in plastic wrap and freeze for up to 3 months.
Did you try my salted caramel cheesecake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
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๐ Recipe
Salted Caramel Cheesecake - Shortbread Crust
Ingredients
For the shortbread crust:
- โ cup (75g) unsalted butter room temperature
- โ cup (67g) granulated sugar
- 1 cup (148g) flour*
- ยฝ teaspoon fine sea salt
For the filling:
- 16 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- ยฝ cup (120ml) salted caramel sauce
- ยฝ cup (113g) sour cream room temperature
For the chocolate ganache:
- ยฝ cup (120ml) heavy whipping cream
- 1 cup (170g) semisweet or dark chocolate chips
Instructions
- Preheat the oven to 350ยฐF. Grease a 9" springform pan and set aside.
- To make the crust, using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the flour and salt and mix on low speed until combined. The dough will be crumbly. Transfer the dough to the greased pan and use your hands to press it evenly along the bottom. Bake for 15 minutes, then set aside to cool completely.โ cup (75g) unsalted butter, โ cup (67g) granulated sugar, 1 cup (148g) flour*, ยฝ teaspoon fine sea salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, caramel sauce, and sour cream and beat until combined.16 ounces cream cheese, 14 ounces sweetened condensed milk, ยฝ cup (120ml) salted caramel sauce, ยฝ cup (113g) sour cream
- Reduce oven to 300ยฐF. Transfer the filling into the cooled crust and bake for 30-35 minutes, or until filling looks set and golden in color. Cool completely, then chill in the refrigerator for at least 2 hours.
- Before serving, make the ganache. Heat the heavy cream in the microwave until warm but not scalding (about 45 seconds). Pour over chocolate chips and allow it to sit for about 2 minutes, then stir until smooth. Allow the ganache to cool to room temperature, then spread over cheesecake. Chill for another 30 minutes to allow the ganache to set.ยฝ cup (120ml) heavy whipping cream, 1 cup (170g) semisweet or dark chocolate chips
Notes
- To make the crust gluten free, I use Bob's Red Mill 1 to 1 flour. However, you can also use AP flour.ย
- Be sure to use blocks (not the spreadable kind) of full-fat cream cheese.
- It's important to bring the cream cheese and sour cream to room temperature before mixing.
- Because all microwaves are different, keep a close eye when warming the heavy cream for the ganache. For me, 45 seconds is always the perfect amount.ย
Sebastian says
I never thought it would be so easy to make this cheesecake. Turned out great and tasty.
AMY FOX says
I'm in my late 50's and my mother was a trained pastery chief so I like to think that I know a good cheesecake when I make one. I was skeptical when making this recipe, for a Christmas dinner dessert. Skeptic no longer! Just about the best cheesecake I've ever made or eaten. A big hit during Christmas dinner. Will keep this recipe and will make for years to come!
Taleen Benson says
I'm so happy to hear that, Amy! Thanks so much for the sweet comment!