The Cheesecake Factory’s Salted Caramel Cheesecake is a delicious and decadent dessert. It is made with a sweet and salty caramel sauce, as well as a creamy cheesecake filling. The cheesecake is then topped with a layer of caramel. In this blog, I will share with you a cheesecake factory salted caramel cheesecake recipe that is extremely delicious. This dessert is sure to please any sweet tooth!
The Cheesecake Factory’s Salted Caramel Cheesecake is a must-try for any cheesecake lover. The rich, creamy cheesecake is topped with a layer of salted caramel that gives it a perfect balance of sweetness and saltiness. This cheesecake is also garnished with caramelized pecans, which add a nice crunch to the dish. It’s definitely a dessert that you’ll want to share with others!
How To Make Cheesecake Factory Salted Caramel Cheesecake
Making a Salted Caramel Cheesecake from the Cheesecake Factory is easier than you might think! All you need is a few simple ingredients and a bit of time. The hardest part is waiting for it to cool before you can devour it. This dessert is definitely a must-try for anyone who loves cheesecake and caramel. Give it a try today!
Ingredients
For The Caramel Sauce
- 1 cup sugar
- 6 tablespoon butter
- 1/2 cup heavy cream
- 1-2 teaspoon sea salt flakes
For The Crust
- 1/4 cup coconut oil
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup pecans (chopped)
For The Cheesecake
- 1.5 lbs cream cheese
- 1.5 cup brown sugar
- 2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup caramel sauce
- 1/2 cup heavy cream
For The Salted Caramel Mousse
- 1 teaspoon powdered gelatin
- 4 teaspoon cold water
- 1 cup heavy cream
- 1/4 cup salted Carmel
Step By Step Instructions To Make Cheesecake Factory Salted Caramel Cheesecake
For The Caramel Sauce
Step 1
Add sugar to a medium saucepan. Melt over medium-high heat and whisk as it melts. When it starts to clump up, keep whisking and it will eventually melt back down.
Step 2
After all the sugar has melted, stop whisking and continue cooking. Keep the pan from burning by swirling it occasionally.
Step 3
Cook the sugar until it turns amber in color, taking care not to leave it on too long once it begins to darken. At this point, it can easily burn.
Step 4
Remove the pan from the heat and immediately add the butter, whisking it together. Whisk cream into the pan until combined. Allow to cool, then season with sea salt flakes.
For The Crust
Step 5
Preheat the oven to 350 degrees Fahrenheit. Cover the bottom of your springform pan with aluminum foil if you plan to use a water bath and a springform pan.
Step 6
In a mixer, cream coconut oil with sugar. Add vanilla and egg. Pour the remaining ingredients into the pan and spread evenly. Bake for 20-25 minutes or until golden brown. There will be some cooking left in the crust.
For The Cheesecake
Step 7
Set the oven to 325°F. In a medium bowl, combine the cream cheese, brown sugar, vanilla, and salt. Mix at low speed until smooth, scraping the bottom and sides of the bowl occasionally.
Step 8
Add the eggs one at a time, scraping the bowl between each addition. Add the caramel sauce and cream and stir well.
Step 9
Fill the crust with the filling. When using a water bath, place your cheesecake pan inside a larger pan and fill the larger pan halfway with water. Bake for 60 to 80 minutes. It is a good idea to shake the cake gently until it is set around the edges and only 2″ in the center jiggles.
Step 10
Allow the cake to cool in the oven for an hour after turning off the oven. Place in the refrigerator until thoroughly chilled after removing from the oven.
For The Salted Caramel Mousse
Step 11
Whisk the gelatin into the warm salted caramel mixture until it is completely dissolved, then set aside to soften for about a minute.
Step 12
Mix the cream on high with an electric mixer until it reaches stiff peaks. Mix in the salted caramel mixture gently until combined.
Step 13
Spread mousse over cheesecake. Caramelize the slices and drizzle them with them. Enjoy!
More Amazing Cheesecake Factory Recipes
- Cheesecake Factory Four Cheese Pasta Recipe
- Cheesecake Factory Orange Chicken Recipe
- Cheesecake Factory Stuffed Mushrooms Recipe
- Cheesecake Factory Pasta Napoletana Recipe
- Cheesecake Factory Mashed Potatoes Recipe
- Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake Recipe
In Closing
We hope you enjoyed this recipe for Cheesecake Factory Salted Caramel Cheesecake. It’s rich and creamy, with just the right amount of sweetness and saltiness. And it’s topped with a thick layer of salted caramel sauce, which takes it over the top. We highly recommend trying this cheesecake if you’re looking for something special to indulge in. if you have any questions about this recipe, please leave a comment below. Thanks for reading!
Cheesecake Factory Salted Caramel Cheesecake Recipe
Ingredients
For The Caramel Sauce
- 1 cup sugar
- 6 tablespoon butter
- 1/2 cup heavy cream
- 1-2 teaspoon sea salt flakes
For The Crust
- 1/4 cup coconut oil
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup pecans (chopped)
For The Cheesecake
- 1.5 lbs cream cheese
- 1.5 cup brown sugar
- 2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup caramel sauce
- 1/2 cup heavy cream
For The Salted Caramel Mousse
- 1 teaspoon powdered gelatin
- 4 teaspoon cold water
- 1 cup heavy cream
- 1/4 cup salted Carmel
Instructions
For The Caramel Sauce
- Add sugar to a medium saucepan. Melt over medium-high heat and whisk as it melts. When it starts to clump up, keep whisking and it will eventually melt back down.
- After all the sugar has melted, stop whisking and continue cooking. Keep the pan from burning by swirling it occasionally.
- Cook the sugar until it turns amber in color, taking care not to leave it on too long once it begins to darken. At this point, it can easily burn.
- Remove the pan from the heat and immediately add the butter, whisking it together. Whisk cream into the pan until combined. Allow to cool, then season with sea salt flakes.
For The Crust
- Preheat the oven to 350 degrees Fahrenheit. Cover the bottom of your springform pan with aluminum foil if you plan to use a water bath and a springform pan.
- In a mixer, cream coconut oil with sugar. Add vanilla and egg. Pour the remaining ingredients into the pan and spread evenly. Bake for 20-25 minutes or until golden brown. There will be some cooking left in the crust.
For The Cheesecake
- Set the oven to 325°F. In a medium bowl, combine the cream cheese, brown sugar, vanilla, and salt. Mix at low speed until smooth, scraping the bottom and sides of the bowl occasionally.
- Add the eggs one at a time, scraping the bowl between each addition. Add the caramel sauce and cream and stir well.
- Fill the crust with the filling. When using a water bath, place your cheesecake pan inside a larger pan and fill the larger pan halfway with water. Bake for 60 to 80 minutes. It is a good idea to shake the cake gently until it is set around the edges and only 2" in the center jiggles.
- Allow the cake to cool in the oven for an hour after turning off the oven. Place in the refrigerator until thoroughly chilled after removing from the oven.
For The Salted Caramel Mousse
- Whisk the gelatin into the warm salted caramel mixture until it is completely dissolved, then set aside to soften for about a minute.
- Mix the cream on high with an electric mixer until it reaches stiff peaks. Mix in the salted caramel mixture gently until combined.
- Spread mousse over cheesecake. Caramelize the slices and drizzle them with them. Enjoy!
