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.
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
- A handheld beater or standmixer
- An 8 inch springform tin
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
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Biscuits/cookies: I use a digestive biscuit like Arnotts Granita. Graham Crackers work perfectly too. Blitz them in a food processor to fine crumbs.
- 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.
- 270 g soft caramels, shop bought (I use Werthers) (9.5oz)
- ¼ cup thickened (or heavy) cream
- 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.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
