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Sea Salt Caramel Smoked Cheesecake
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Sea Salted Caramel Smoked Cheesecake

Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: caramel, cheesecake, dessert, sea salt, smoker, Traeger
Author: Admin


  • 1.5 C graham cracker crumbs
  • 6 Tbsp butter melted
  • 1 C pure cane sugar
  • 2 Tbsp pure cane sugar
  • 24 oz cream cheese softened
  • 1 C sour cream
  • 1/2 Tbsp vanilla extract
  • 1 Tbsp sea salt divided
  • 2 Tbsp flour
  • 3 eggs
  • 10 oz caramel dessert topping divided


For the Crust:

  • Preheat your smoker to 275 degrees.
  • In a medium bowl combine the graham cracker crumbs, melted butter, and 2 tbsp sugar and mix until well incorporated.
  • Line a springform pan with parchment paper.
  • Pour graham cracker crumb mixture into pan and press down and around edges of pan.
  • Place the crust in the smoker and let smoke as you prepare the filling. (about 15-20 minutes)

For the Filling:

  • In a large mixing bowl beat room temperature cream cheese until light and fluffy.
  • Add in 1 cup of sugar and continue to beat.
  • Add in the sour cream,vanilla, sea salt, and flour and beat a little longer until mixture is smooth and ingredients are well combined.
  • Add in eggs one at a time and beat a little longer being sure not to over mix.
  • Carefully remove the crust from the smoker and pour batter into the pan.
  • Drop 6-8 tablespoons of the caramel dessert topping onto batter and use a butter knife to swirl into the mixture. 
  • Place the pan into the smoker with a heat proof pan or aluminum pan of water underneath.
  • Close the lid and let the cheesecake smoke at 275 degrees for an hour and a half.
  • Once the cheesecake is firm but slightly giggles in the center, remove.
  • Pour more caramel topping on top of cheesecake to cover the top of the cheesecake and sprinkle a little sea salt on top.
  • Place the cheesecake back in the smoker for another 30 minutes.
  • Remove and run a butter knife along edges of cheesecake to help prevent cracking as the cheesecake sets.
  • Let come to room temperature on the counter before placing it in the refrigerator.
  • Chill at least 6 hours or over night before slicing and serving. 
  • Serve with more caramel sauce if desired.