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A slice of salted caramel swirl cheesecake on a bone china plate surrounded by gold and red garland.

Easy Salted Caramel Swirl Cheesecake with Graham Cracker and Almond Crust

Salted caramel swirls stream through this simple but decadent cheesecake that sits ona crust of graham crackers and almonds for a truly special dessert.  If you are looking for an ultra-creamy but easy to make cheesecake that will wow your family, this is it. 
5 from 2 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 384 kcal


  • 9" inch Springform pan



  • ¾ cup Graham Cracker Crumbs
  • ¾ cup Almonds finely chopped
  • 6 tbsp. Butter unsalted, melted
  • 3 tbsp. Sugar


  • 24 oz. Cream Cheese 3 bricks, softened to room temperature
  • ½ cup Sugar
  • 3 Eggs large
  • 1 tsp. Vanilla extract
  • 1 cup Salted Caramel Chips


Prepare Crust

  • Lightly Spray the bottom and sides of an 8" or 9" springform pan.
  • Stir together the graham cracker crumbs, almonds and sugar.
  • Add the melted butter and stir to make sure that all of the dry ingredients are coated in butter.
  • Press the graham cracker mixture evenly along the bottom and about 1 inch up the side of the pan. You can use a flat bottomed measuring cup to press the crumb mixture evenly. Refrigerate while you prepare the filling.


  • Set oven to 350° and move the rack to the center of the oven.
  • Using large mixing bowl beat the cream cheese and sugar on medium speed until the mixture is creamy.
  • Add the eggs one at a time, allowing them to fully incorporate. Scraping down the sides between additions.
  • Add the vanilla extract and stop mixing when it is fully blended in.
  • Put the caramel chips in a dry microwave safe bowl. Place the bowl in the microwave and microwave in 20-30 second intervals. Stir the chips between intervals until the chips have melted and are smooth. Do not overheat the chips as they may burn or seize.
  • Add 1 cup of cream cheese filling to the melted chips and stir to fully combine them.
  • Pour the cream cheese filling into the cold crust. Dollop spoonfuls of the caramel mixture on top of the cream cheese filling. Run a knife through the caramel mixture to create swirls in the cheesecake.
  • Bake in the center of the oven for 40-45 minutes. The cheesecake is done when there is a little jiggle in the center of the cake.
  • Cool in a warm area for about 10 minutes. Run a sharp knife along the edge of the cheesecake to loosen it from the sides of the pan. Allow to cool completely, then cover it with foil and refrigerate it for at least 4 hours or overnight.


  1. The cream cheese needs to be at room temperature before you start or you will have lumps in the batter.
  2. Melt the caramel chips slowly so that they do not burn or sieze.
  3. Wrap the pan in foil in case the springform pan leaks.
  4. Bake the cheesecake in the center of your oven so that it is not too close to the heating element.


Serving: 12servingsCalories: 384kcalCarbohydrates: 20gProtein: 7gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 119mgSodium: 285mgPotassium: 168mgFiber: 1gSugar: 15gVitamin A: 1006IUCalcium: 91mgIron: 1mg
Keyword Cheesecake, Caramel, Caramel Swirl, Holiday, Christmas, Dessert, New year's, Graham Cracker Crust, Almond crust
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