This caramel cheesecake is a rich, indulgent, silky smooth baked cheesecake and it’s incredibly easy to make. Truly simple. More importantly, it’s totally delicious and, you don’t need a water bath.

Baked cheesecakes have a firmer texture than their fridge-set siblings, but are super creamy and very smooth. This easy caramel cheesecake is a real celebration-worthy crowd pleaser. A little goes a long way. The caramel flavour comes from using simple homemade caramel sauce or a store-bought version and you can go that extra mile and add a little salt if you want to turn it into a salted caramel cheesecake.

A take on my much loved easy baked cheesecake with cherry sauce this is one for the real caramel lovers in your life. You could also try ths Caramilk cheesecake, for the caramel flavour but no baking!

This post was first published here on March 15th, 2016 and has been updated with more helpful information and step by step images.

Top down view of the whole caramel cheesecake with 5 slices cut.

Table of contents

Ingredients

The ingredients list for this baked caramel cheesecake recipe is short and simple and they come together quickly too.

Ingredients for baked caramel cheesecake on a marble surface.

Jump to the recipe for full ingredients and instructions.

  • Cookie crumbs: You want a lightly sweet cookie like digestive biscuits (I use Arnotts Granita) or Graham Crackers then blitz them to crumbs in a food processor. If you can purchase graham cracker crumbs, they’re fine too.
  • Spices: Ginger and cinnamon are added to the cookie base for added flavour.
  • Butter: Unsalted butter is perfect for the base but you can use salted butter instead.
  • Cream cheese: I use Philadelphia cream cheese here and definitely recommend you stick to a full-fat brick-style cream cheese, whichever one you choose.
  • Caramel sauce: You can use a homemade caramel sauce (which I recommend making the day before so it’s fully cooled and the right consistency when you need it) or use a good quality store bought one. When I use store-bought, it’s generally Bonne Maman.
  • Sugar: A little brown sugar adds a little caramel flavour whilst adding the right amount of sweetness and no extra moisture.
  • Eggs: A baked cheesecake needs eggs and I just use large eggs here. Make sure they’re at room temperature.
  • Vanilla extract: This adds a little flavour and balance to the other ingredients.
  • Sour cream: Sour cream adds a bit of tang and extra creaminess. I recommend using a full fat sour cream.
  • Sea salt flakes: If you want to turn this into a salted caramel cheesecake, use flaky sea salt (not table salt or kosher salt). The measurements provided in this recipe are best for sea salt flakes like Maldon.

Helpful Tools

  • I use a food processor to turn the cookies to crumbs but you can use a plastic bag and a rolling pin to gently bash them.
  • A handheld electric mixer will be fine for this recipe just be careful not to use the fastest setting or you’ll add too much air. I prefer a stand mixer with paddle attachment if you have one.
  • An 8 inch springform pan.

How to make caramel cheesecake

Baked cheesecakes have a reputation of being difficult to make, however, they’re actually much easier, with the exception of a staged cooling process (which isn’t tricky, it just means you need to adjust it’s positioning 2-3 times as it cools down so that it doesn’t cool too quicky which can cause cracks).

You don’t need a water bath (or bain marie) with this baked caramel cheesecake. Win!

Jump to the recipe for full ingredients and instructions.

1. The caramel sauce

You can use store-bought, and if I’m low on time, this is exactly what I do. However, you can also go all out and make your own caramel sauce from scratch (don’t try it on a humid day though) or you can use my cheats version – the recipe for which is in the recipe card notes below. Whichever way you choose, make sure your caramel sauce is at room temperature before you start. In the recipe, I give details on how much salt to add to turn it into salted caramel sauce.

A spoon coated with caramel sauce, hovering over a jar.

2. The perfect cheesecake crust

While you can make it super simple with just crushed cookies and butter, I like to add a little cinnamon and ginger. It’s not enough to have an overly spicy note but it just adds a little something special. If you can buy cookie crumbs, great but if not just take sweet biscuits / cookies like digestives or graham crackers and blitz them to fine crumbs in a food processor. The other option is to place them into a plastic bag and bash gently with a rolling pin.

Once you have your cookie crumbs, mix them with the melted butter and spices and press them into a springform baking pan using a glass or measuring cup to help you get a nice flat base and sides. You want the crumb mixture to go roughly 2 inches up the sides of the pan.

The cookie base ready for the cheesecake filling.

3. The caramel cheesecake filling

While the base rests in the fridge, simply beat together your filling ingredients in a stand mixer or just in a large mixing bowl using a handheld beater.

Start with the cream cheese, sugar and caramel sauce, beating on low-medium speed until it’s totally smooth. Make sure there are no blobs of cream cheese that haven’t been worked in – if they’re in there now, they will be at the end too.

The cream cheese, sugar and caramel mixed together in a stand mixer bowl.

Add the eggs one at a time, beating on low until each one is incorporated.

The cheesecake mixture before stirring in the sour cream.

Lastly, stir in the sour cream and vanilla using a rubber spatula. That’s it, all done.

The cheesecake filling in a mixing bowl.

4. Fill and bake

Pour the caramel cheesecake batter into your cookie base and bake it for about 1 hour until just the centre is a little wobbly (don’t check it before 55 minutes).

The cheesecake filling poured into the cookie shell.

Tips and tricks

  • Room temperature ingredients: Your cream cheese, caramel, eggs and sour cream should all be at room temperature. Anything cold risks the cream cheese not working in smoothly and you’ll be left with little white lumps through the mix.
  • Do not overbeat the mixture: Incorporating too much air into your cheesecake can cause cracking.
  • Do not check the cheesecake before 55 minutes: While they seem hearty, baked cheesecakes are delicate and can crack if cooled too quickly – allowing cool air into the oven before it’s at least nearly fully baked can do that.
  • Cool it slowly: If you have the time, cool this baked caramel cheesecake slowly – 45 minutes in the oven with the door closed, 30 minutes with the door ajar, then at least an hour at room temperature before going into the fridge.
    While that will give you the perfect texture, I have many times in the past cooled it for just 45 minutes in the oven with the door ajar and then taken it out to room temperature for 30 minutes or so before going into the fridge. It didn’t crack and was still lovely.

Why did my cheesecake crack?

While they look hearty and sturdy a baked cheesecake actually needs a delicate hand. Cracks can be caused by;

  • the wrong ratio of ingredients,
  • overmixing or overbeating the cheesecake mixture (incorporating too much air),
  • using a whisk instead of a paddle to beat (again, incorporating too much air),
  • opening the oven door too early,
  • being too heavy-handed when checking if it’s done (just give it a gentle shake to see if just the centre is wobbly),
  • cooling it too quickly.

Contrary to popular belief, a water bath is not always needed to prevent cracking (I don’t use one for this caramel cheesecake).

A slice of caramel cheesecake topped with caramel sauce on a dessert plate.

Storage

Store your caramel cheesecake in the fridge, in an airtight container for 3-4 days. It’s best brought out to room temperature 30 minutes or more prior to serving though for a softer texture.

This one in the photo below had been out of the fridge for 45 minutes and the texture is so perfectly soft and luscious this way (but still completely holds it’s shape) rather than being cold and having the firmer texture directly from the fridge. Both ways are still great though.

Can this cheesecake be made ahead?

Yes. This baked cheesecake can, and even should, be made at least the day before. It will keep in the fridge well for 3-4 days and can even be frozen.

Can you freeze cheesecake and how to freeze cheesecake?

Yes, you can freeze baked cheesecake, so if you have lots leftover here’s how to store it in your freezer so you can have more whenever you like.

  1. Cut it into slices first (so you can grab a slice whenever you feel the urge).
  2. Wrap the cheesecake in plastic wrap – two layers.
  3. Place it inside an airtight container and freeze.
  4. Thaw a slice on the bench top for 3-4 hours or the whole cheesecake in the fridge for 24 hours.
A slice of caramel cheesecake on a plate with a forkful cut away.

If you’re looking for a truly decadent dessert to treat your family and friends with, you can’t go past this scrumptious baked caramel cheesecake. It’s simple, it’s delicious, is there anything better?

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Top down view of one side of the caramel cheesecake cut into slices.

Caramel Cheesecake

Yield: 12 serves
Prep Time: 25 minutes
Cook Time: 55 minutes
Setting time: 2 hours
Total Time: 1 hour 20 minutes
5 from 12 ratings
This baked caramel cheesecake recipe is creamy, full of caramel flavour and it's so quick and easy to make. No water bath required!
Make sure to leave enough time for this cheesecake to cool completely. Even overnight.
Print Rate Pin

Ingredients

  • 250 g sweet biscuit/cookie crumbs (~9oz/2 cups) (notes 2)
  • 100 g unsalted butter melted (3 ½oz)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 500 g brick-style full-fat cream cheese (like Philadelphia) room temperature (~17 ½oz / 1.1lb)
  • 2 tablespoons brown sugar (notes 1)
  • 2 teaspoons teaspoon vanilla extract
  • 3 large eggs room temperature
  • 200 ml sour cream (¾ cup +1 Tbsp / 6.8 fl oz)
  • 1 cup caramel sauce (divided ¾ / ¼) (330g / ~11 ½oz)
  • 1 teaspoon sea salt flakes optional (divided ¾ / ¼)

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • Preheat the oven to 160C (140C fan forced) / 320F.
  • Grease and line the base and sides of an 8 inch round spring form tin.
  • In a medium bowl, mix together the melted butter, cookie crumbs, cinnamon and ginger.
  • Tip the crumb mixture into the lined pan and press them out across the base and up the sides to about 2 inches high. I use a flat bottomed glass or ¼ cup measure for this. Chill until required.
  • Using a stand mixer with the paddle attachment or handheld beater, beat the cream cheese, ¾ cup of caramel, the sugar and ¾ tsp of sea salt flakes (if using) on medium speed until smooth and creamy. Scrape down the sides of the bowl as required.
  • The remaining caramel and salt can be set aside, separately, for serving time.
  • Add the eggs to the cream cheese mixture, one at a time, beating on low until each is incorporated. Beat in the vanilla on low.
  • Add the sour cream and stir by hand using a spatula.
  • Pour the filling into the biscuit base then tap the pan on the worktop 3-4 times to release air bubbles.
  • Place the tin onto the middle shelf of the oven. Bake for around 55-65 minutes or until the centre is almost set. There should be a very slight wobble in the centre.
    – Turn the oven off and leave the cheesecake in there for 45 minutes, undisturbed,
    – set the oven door ajar and let it cool for another 30 minutes,
    – then remove it to cool at room temperature for at least 1 hour before transferring to the fridge.
    This slow cooling process stops it from cracking and gets the perfect set.
  • TO SERVE:
    Take the cheesecake out of the fridge 20-30 minutes prior to serving. Warm the caramel in the microwave for 15 seconds or so until pourable but not hot. Pour the caramel over the cake, then sprinkle over the remaining sea salt flakes, if using.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. Biscuits/cookies: I use a digestive biscuit like Arnotts Granita. Graham Crackers work perfectly too. Blitz them in a food processor to fine crumbs.
  3. You can make your own caramel sauce a number of ways if you can’t find it in the shop. You can use this caramel sauce recipe or try this cheats method.
    1. 270 g soft caramels, shop bought (I use Werthers) (9.5oz)
    2. ¼ cup thickened (or heavy) cream
    3. melt the two ingredients together in a saucepan over low-medium heat, stirring constantly, until fully melted and combined. Set aside to cool before use.
  4. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
MORE CHEESECAKE RECIPES!
Calories: 392kcal
Author: Marie Roffey
Course: Dessert, Sweets
Cuisine: Various
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
Nutrition Facts
Caramel Cheesecake
Amount Per Serving (97 g)
Calories 392 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 15g94%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 110mg37%
Sodium 548mg24%
Potassium 147mg4%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 20g22%
Protein 6g12%
Vitamin A 945IU19%
Vitamin C 0.2mg0%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.