Preheat your oven to 325°F (160°C). Place 190g digestive biscuits or graham crackers and 60g mini pretzels into a food processor and pulse until they form fine, uniform crumbs. If you don’t have a food processor, place them in a heavy-duty Ziploc bag and crush with a rolling pin until finely ground. Transfer the crumb mixture to a medium bowl and pour in 90g melted butter, stirring until all crumbs are evenly moistened. The mixture should hold together when pressed. If it seems too dry, add 1-2 tablespoons of milk to help it bind. Press the crust mixture firmly and evenly into the bottom of your 9-inch springform pan, using the bottom of a measuring cup to compact it thoroughly. Bake for 7-8 minutes until lightly golden and fragrant. Remove from oven and allow to cool slightly while you prepare the filling. This Cheesecake Factory salted caramel cheesecake crust provides the essential salty-crunchy foundation.

Ensure your cream cheese is at room temperature for smooth mixing. In a large bowl using an electric mixer, beat 4 cups (900g) cream cheese and 1 cup (200g) sugar on medium speed for 2-3 minutes until completely smooth and fluffy with no lumps. Scrape down the sides of the bowl regularly. Add 4 large eggs one at a time, mixing on low speed after each addition just until incorporated-avoid overbeating as this incorporates excess air that can cause cracks. Add 1-2 teaspoons vanilla extract, 1 cup (225g) sour cream, 1/4 cup (60ml) heavy cream, a pinch of salt, 1½ tablespoons cornstarch, and the zest from one lemon. Mix on low speed until just combined and smooth. The lemon zest is a key component of authentic Cheesecake Factory salted caramel cheesecake ingredients, adding brightness that balances the richness.

Wrap the outside of your springform pan completely with heavy-duty aluminum foil, covering the bottom and extending up the sides to prevent water from seeping in during the water bath. Use two layers for extra protection. Place the wrapped pan inside a large roasting pan. Pour the cheesecake filling over the pre-baked crust, spreading evenly with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan. The water bath creates gentle, even heat distribution that prevents cracking and ensures the signature creamy texture of the Cheesecake Factory salted caramel cheesecake.

Carefully transfer the roasting pan with the water bath to the preheated 325°F (160°C) oven. Bake for 50-65 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center 3-4 inches still jiggles like firm gelatin when you gently shake the pan. The internal temperature should reach 150°F (65°C) at the center. Don’t overbake-the residual heat will continue cooking the center. When done, turn off the oven, crack the door open about 4 inches, and leave the cheesecake inside for 1 hour. This gradual cooling prevents sudden temperature changes that cause cracking, essential for achieving that perfect Cheesecake Factory salted caramel cheesecake appearance.

After the 1-hour oven cooling period, carefully remove the roasting pan from the oven. Lift the springform pan out of the water bath and remove the foil wrapping. Place the cheesecake on a wire rack and allow it to cool to room temperature, approximately 1-2 hours. Once at room temperature, cover the top loosely with plastic wrap and refrigerate for at least 4 hours, though overnight (8-12 hours) is ideal. Proper chilling is crucial-the Cheesecake Factory salted caramel cheesecake needs this time to fully set and develop its signature dense, creamy texture that slices cleanly.

While the cheesecake chills, prepare your homemade salted caramel. In a medium heavy-bottomed saucepan, spread 1 cup (200g) granulated sugar in an even layer over medium-low heat. Allow the sugar to melt without stirring initially-you can swirl the pan gently to distribute heat. As sugar begins melting around the edges, stir occasionally with a heat-resistant spatula until all sugar is melted and turns a deep golden amber color (not too dark or it will taste burnt). Remove from heat immediately. Carefully stir in 6 tablespoons (85g) room-temperature butter-it will bubble vigorously. Once the butter is incorporated, slowly pour in 1/2 cup (120ml) room-temperature heavy cream while stirring constantly. The mixture will bubble dramatically, so pour slowly. Return to low heat and cook for 1 minute, stirring constantly. Remove from heat and stir in 1/2-1 teaspoon flaky sea salt according to your preference. Pour the caramel into a heat-safe bowl and allow it to cool completely to room temperature before using.

Once your cheesecake is thoroughly chilled and your salted caramel has cooled to room temperature (it should be pourable but not hot), remove the cheesecake from the refrigerator. Run a thin knife around the inside edge of the springform pan, then carefully release and remove the outer ring. Leave the cheesecake on the springform base or carefully transfer to a serving platter using two large spatulas. Pour the cooled salted caramel over the top of the cheesecake, starting from the center and working outward. Use an offset spatula to spread it evenly, allowing some to drip artfully down the sides if desired. Arrange mini pretzels decoratively around the top edge or across the entire surface. Finish with a light sprinkle of flaky sea salt over the caramel for that signature Cheesecake Factory salted caramel cheesecake presentation.

For the cleanest slices, dip a sharp knife in hot water, wipe it dry, and cut with smooth downward motions, cleaning the knife between each cut. This Cheesecake Factory salted caramel cheesecake recipe serves 12-16 people depending on slice size. Allow slices to sit at room temperature for 5-10 minutes before serving for optimal flavor and creamy texture. The contrast between cool, dense cheesecake and the buttery caramel topping creates the perfect dessert experience.