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Caramel Cheesecake

Caramel Cheesecake

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Slices of salted caramel cheesecake on a black serving board
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The Cosiest Thanksgiving Dessert: Salted
Caramel Cheesecake

128 mins
Cooking Time
Intermediate
Difficulty
16
Ingredients
Veg + Egg
Diet
This salted caramel cheesecake blends velvety cream cheese, warm vanilla, and a swirl of homemade caramel, resulting in a dessert that feels indulgent yet comforting. With a crunchy crust and a glossy caramel topping, it’s the kind of treat that will draw everyone to the table. Each bite offers a perfect balance of sweetness, saltiness, and creaminess that’s simply irresistible.

Ingredients

UNITSIngredients
Salted caramel sauce
1 cup (200g)Granulated sugar
5 tbsp Unsalted butter, room temp & sliced
½ cup Heavy cream, warmed
1 tspVanilla extract
1 tspSalt
Crust
200g Graham cracker
6 tbsp (melted)Unsalted butter
Cheesecake batter
907gFull-fat cream cheese (room temp)
1 cup (200g)Granulated sugar
2 tspVanilla extract
4 largeEggs (room temp)
⅓ cup Heavy cream (room temp)
½ cup Sour cream (room temp)
1 tbspCornstarch
⅔ cupSalted caramel sauce (home-made)
For serving
For toppingRemaining salted caramel sauce

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Follow
Directions

Description - Step 1

Make the salted caramel

  • Gently heat the granulated sugar in a pan over low heat until it melts evenly into a deep amber liquid, stirring occasionally. 

  • Remove from heat and whisk in the butter until combined.

  • Then blend in the warmed cream and watch as the caramel bubbles and turns creamy. 

  • Stir in salt and vanilla, and then set aside to cool.

Description - Step 2

Prepare the crust

  • Preheat the oven to 177°C (350°F). 

  • Blitz the cookies into fine crumbs and mix in melted butter.

  • Press the mixture firmly into a 9-inch pan lined with parchment.

  • Bake for 7 to 8 minutes.

Description - Step 3

Mix the cheesecake batter

  • Beat the cream cheese, sugar, and vanilla until smooth and creamy. 

  • Slowly pour in lightly whisked eggs and beat until just combined. 

  • Add the heavy cream, sour cream, and sifted cornstarch, mixing gently to avoid overbeating. 

  • Fold in ⅔ cup of salted caramel and mix gently until the batter is silky.

  • Keep aside the remaining caramel sauce for topping.

Description - Step 4

Bake the cheesecake

  • Wrap the springform pan in two layers of foil so water can’t leak in.

  • Pour the batter over the crust, and tap the pan to release air bubbles. 

  • Place a large tray in a 177°C (325°F) oven and pour 1–2 inches of boiling water into it. 

  • Carefully set the cheesecake pan into the tray.

  • Bake for 70 to 80 minutes without opening the oven door. 

  • The edges should look set, and the centre should slightly jiggle.

  • Cool for 2 hours at room temperature or chill overnight for the best texture.

Description - Step 5

Finish & serve

  • Warm the remaining caramel until pourable and spread it over the chilled cheesecake. 

  • Slice the cheesecake neatly and serve.

Step 1
Make the salted caramel
20 Minutes
Step 2
Prepare the crust
5 Minutes + 8 Minutes (Baking)
Step 3
Mix the cheesecake batter
10 Minutes
Step 4
Bake the cheesecake
75-80 Minutes
Step 5
Finish & serve
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve slices of the cake on matte black plates with caramel drips to create a trendy autumn look.

... Read More

Pairing Instructions

pairing-instructions-image

A rich hot chocolate or a velvety vanilla chai latte makes the ideal sip to enjoy alongside this indulgent cheesecake.

... Read More

Garnishing Instructions

garnishing-instructions-image

Top the cheesecake with some toasted pecans or walnuts with a tiny pinch of gold dust for a festive, elegant shimmer.

... Read More

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