Print

Caramel Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 69 reviews

This indulgent Caramel Cheesecake features a rich and creamy cream cheese filling infused with warm spices, layered on a buttery cinnamon-ginger biscuit crust, and topped with luscious caramel sauce and a sprinkle of sea salt flakes. Perfectly balanced between sweet and salty, this dessert is creamy, decadent, and sure to impress at any gathering.

Ingredients

Crust

  • 250 g sweet biscuit/cookie crumbs (~9oz/2 cups)
  • 100 g unsalted butter, melted (3 ½oz)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger

Filling

  • 500 g brick-style full-fat cream cheese (like Philadelphia), room temperature (~17 ½oz / 1.1lb)
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 200 ml sour cream (¾ cup + 1 Tbsp / 6.8 fl oz)
  • ¾ cup caramel sauce (approximately 247.5g / ~8.2oz)

Topping

  • ¼ cup caramel sauce (approximately 82.5g / ~3.3oz)
  • 1 teaspoon sea salt flakes (optional), divided ¾ tsp for filling and ¼ tsp for topping

Instructions

  1. Prepare the crust: In a mixing bowl, combine the sweet biscuit crumbs with ground cinnamon and ground ginger. Pour in the melted unsalted butter and mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
  2. Make the filling: In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy using an electric mixer. Add the brown sugar and vanilla extract and continue to beat until fully incorporated. Add the eggs one at a time, mixing well after each addition to blend smoothly without overbeating.
  3. Add sour cream and caramel: Gently fold in the sour cream and ¾ cup of caramel sauce along with ¾ teaspoon of sea salt flakes into the cream cheese mixture, ensuring everything is well combined for a balanced taste.
  4. Bake the cheesecake: Pour the prepared filling evenly over the chilled crust in the springform pan. Place the pan in a preheated oven at 325°F (160°C) and bake for approximately 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken gently.
  5. Cool the cheesecake: Remove the cheesecake from the oven and let it cool at room temperature for about an hour. Then chill it in the refrigerator for at least 4 hours or overnight to fully set and develop flavors.
  6. Add topping and serve: Before serving, drizzle the remaining ¼ cup caramel sauce over the top of the cheesecake and sprinkle the remaining ¼ teaspoon sea salt flakes evenly. Slice and serve chilled for the best taste and texture.

Notes

  • Use room temperature ingredients to ensure a smooth and creamy cheesecake batter without lumps.
  • You can substitute sweet biscuit crumbs with graham cracker crumbs if preferred.
  • Adjust the amount of sea salt flakes on top to your taste preference or omit if you want a sweeter cheesecake.
  • Allow the cheesecake to chill thoroughly for clean slices and optimal texture.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.

Find it online: https://recipethrive.com/caramel-cheesecake-recipe/