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Decadent Salted Caramel Cheesecake Pie

A rich, no-bake vanilla cheesecake filling nestled in a buttery graham cracker crust, topped with fluffy whipped cream, piped rosettes, and a generous salted caramel drizzle.
Print Recipe
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 10 slices
Course: Dessert, Sweets
Cuisine: American, Dessert
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.33 cup light brown sugar packed
  • 0.5 tsp ground cinnamon optional
Cheesecake Filling
  • 24 oz cream cheese softened to room temperature
  • 1 cup powdered sugar sifted
  • 2 tsp pure vanilla extract
  • 1.5 cups heavy whipping cream cold
  • 1 tbsp fresh lemon juice
Topping & Decoration
  • 1 cup heavy whipping cream cold
  • 0.25 cup powdered sugar
  • 0.5 cup salted caramel sauce plus extra for drizzling
  • 0.5 cup dulce de leche or caramel buttercream for piping
  • 1 pinch flaky sea salt for garnish

Equipment

  • Food processor or rolling pin
  • 9-inch pie plate or springform pan
  • Hand mixer or stand mixer
  • Piping Bag with Star Tip

Method
 

  1. Crush graham crackers into fine crumbs. Mix with melted butter, brown sugar, and cinnamon until it resembles wet sand.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the freezer while making the filling.
  3. In a large bowl, whip 1.5 cups of cold heavy cream until stiff peaks form. Set aside.
  4. In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until completely smooth and lump-free.
  5. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
  6. Spread the filling evenly into the chilled graham cracker crust. Cover and refrigerate for at least 6 hours, or overnight.
  7. Before serving, whip the remaining 1 cup of heavy cream with 1/4 cup powdered sugar. Spread over the set cheesecake.
  8. Pipe swirls of dulce de leche or caramel buttercream around the edges. Generously drizzle with salted caramel sauce and sprinkle with sea salt.

Notes

Ensure your cream cheese is completely at room temperature to avoid a lumpy filling. Store leftovers in the refrigerator for up to 4 days.