Creamy Caramel Cheesecake (Printer-Friendly)
Velvety smooth caramel cheesecake with cookie crust and homemade salted caramel topping - a perfect fall-inspired treat.
# What You’ll Need to Cook:
→ Salted Caramel Sauce
01 -
140 g granulated sugar
02 -
1 ½ tablespoon water
03 -
40 g butter
04 -
150 g heavy cream
05 -
¼ teaspoon salt
06 -
1 teaspoon vanilla paste
→ Cookie Crust
07 -
250 g digestive or graham crackers
08 -
2 tablespoon granulated sugar
09 -
75 g butter
10 -
A pinch of salt
→ Caramel Cheesecake
11 -
800 g full fat cream cheese, room temperature
12 -
150 g granulated sugar
13 -
100 g caramel
14 -
200 g sour cream (14-18%), room temperature
15 -
1 ½ tablespoon cornstarch
16 -
2 ½ teaspoon vanilla extract
17 -
4 large eggs
# Steps to Prepare:
01 -
In a large saucepan, combine granulated sugar and water. Heat over medium-high until melted and golden brown. Stir in butter and slowly add heavy cream while constantly stirring. Add salt and vanilla paste. Cool to room temperature in the fridge.
02 -
Preheat the oven to 160ºC. Line a 23 cm springform pan with parchment paper. Blend cookies and sugar in a food processor until fine. Mix in melted butter and press into the springform. Bake for 10 minutes. Cool while preparing filling.
03 -
Using a mixer, beat cream cheese for 1 minute on low. Add sugar and caramel and mix until smooth. Combine sour cream and cornstarch separately, then add to filling mixture with vanilla extract. Mix in eggs two at a time until incorporated.
04 -
Pour filling over the cooled crust. Place springform in a larger cake pan and set inside a baking dish. Fill outer dish with hot water. Bake at 160ºC for 70-75 minutes. Cool in the oven with the door slightly open for 1 hour, then cool completely on a rack.
05 -
Chill cheesecake in the fridge for at least 6 hours or overnight. Top with cooled salted caramel. Sprinkle sea salt on top before serving, if desired.
# Extra Cooking Tips:
01 -
Use a water bath to prevent cracks in the cheesecake. Ensure the springform is properly sealed to avoid leaks.