Caramel Cheesecake is a rich and creamy dessert topped with a sweet caramel glaze. With its smooth texture and warm flavor, it’s perfect for family dinners, celebrations, or whenever you’re craving something indulgent.
Why We Love This Caramel Cheesecake Recipe
Caramel cheesecake embodies everything that makes dessert truly satisfying. The base is made from sweet biscuit crumbs and melted butter, creating a crunchy counterbalance to the luscious cream cheese filling. The addition of caramel sauce and spices makes this cake not just a dessert but an experience.
For many, this cheesecake evokes feelings of comfort and indulgence. It’s the kind of dessert that you look forward to sharing with friends and family. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward yet impressive. It invites you to explore your baking skills while offering a fail-safe way to impress your guests.
Ingredients for Caramel Cheesecake
To create your own version of caramel cheesecake, gather these ingredients:
- 250 g sweet biscuit/cookie crumbs (~9oz/2 cups)
- 100 g unsalted butter, melted (3 1⁄2oz)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 500 g brick-style full-fat cream cheese (like Philadelphia), room temperature (~17 1⁄2oz / 1.1lb)
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 200 ml sour cream (3⁄4 cup +1 Tbsp / 6.8 fl oz)
- 1 cup caramel sauce (divided 3/4 / 1/4) (330g / ~11 1⁄2oz)
- 1 teaspoon sea salt flakes (optional, divided 3/4 / 1/4)
How to Make Caramel Cheesecake
Creating a caramel cheesecake may seem daunting, but this step-by-step guide will help you navigate the process with ease. Start by prepping your oven and baking pan, as these will be your allies in bringing this delicious creation to life.
Preheat and Prepare: Begin by preheating your oven to 160°C (320°F). While it warms up, grease and line the base and sides of an 8-inch round springform pan with parchment paper. This will prevent your cheesecake from sticking and make for an easier release once it’s done.
Make the Crust: In a medium bowl, mix together the melted butter, sweet biscuit crumbs, ground cinnamon, and ground ginger. Stir until combined, and then press this mixture firmly into the bottom of the prepared pan. This forms your crust. Once pressed down, refrigerate the crust while you prepare the filling.
Prepare the Filling: Using either a stand mixer or a handheld beater, combine the room temperature cream cheese, 3/4 cup caramel sauce, brown sugar, and 3/4 teaspoon of sea salt in a mixing bowl. Beat these ingredients together until they are smooth and creamy.
Add Eggs and Sour Cream: Next, add the eggs one at a time, mixing on low speed. After incorporating the eggs, add the vanilla extract, and continue mixing until just combined. Fold in the sour cream with an airtight spatula to keep the mixture air-filled for a great texture.
Fill and Bake: Pour the creamy filling into the chilled crust, smoothing the top with a spatula. Tap the pan gently on the kitchen counter to release any air bubbles trapped in the filling. Bake the cheesecake in the preheated oven for about 55-65 minutes, or until the center is almost set but still has a slight wobble when shaken gently.
Cool Down Properly: Once baked, turn off the oven and leave the cheesecake to cool inside for 45 minutes. Afterward, crack the oven door slightly and let it cool for an additional 30 minutes. Finally, let it reach room temperature for at least one hour before refrigerating it for several hours, preferably overnight.
Final Touches: Before serving, remove the cheesecake from the fridge and let it sit at room temperature for 20-30 minutes. While waiting, gently warm the remaining 1/4 cup caramel sauce. Pour this over the cheesecake and sprinkle with sea salt, if desired, to enhance the flavors.
How to Serve Caramel Cheesecake
When it comes to serving your caramel cheesecake, presentation matters. You can slice it into wedges or use a cake server for a more elegant look. Consider garnishing your cheesecake with additional drizzles of caramel sauce on top for a visually appealing touch. Adding a sprinkle of finely chopped nuts or a dollop of whipped cream can also elevate your serving to restaurant quality.
Pair your cheesecake with a side of fresh fruit like berries or banana slices for a colorful contrast. If you want to take it a step further, you can serve it alongside a scoop of vanilla ice cream—this makes for a delightful combination of warm and cold temperatures that your palate will adore.
Expert Tips: Caramel Cheesecake
To achieve the best results with your caramel cheesecake, consider these expert tips:
Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before starting. This helps incorporate all the ingredients evenly, resulting in a smooth texture for your cheesecake.
Prevent Cracks: Using a water bath while baking can help maintain humidity in the oven and prevent cracks. Place your cheesecake pan inside a larger pan filled with hot water as it bakes.
Cooling is Key: Do not rush the cooling process. Cooling gradually in the oven helps prevent sudden temperature changes that may lead to cracks.
Quality Caramel Sauce: Use a high-quality caramel sauce for the best flavor. Alternatively, you can make homemade caramel for a special touch.
Taste Test: Before pouring the filling into the crust, taste it to ensure it’s sweet enough for your liking. You can adjust the brown sugar as needed.
How to Store Caramel Cheesecake
If you find yourself with leftover caramel cheesecake (which is rare!), storing it properly is crucial for maintaining its quality. Cover the cheesecake tightly with plastic wrap or aluminum foil to keep it fresh. You can store it in the refrigerator for up to 5 days.
For longer storage, consider freezing slices of cheesecake. It’s best to wrap each slice individually in plastic wrap before placing them in an airtight container or freezer bag. When you’re ready to enjoy another slice, simply thaw it in the refrigerator overnight.
Variations of Caramel Cheesecake
While this classic caramel cheesecake is undeniably delicious, there are several variations you can explore:
Chocolate Caramel Cheesecake: Incorporate melted chocolate into the cream cheese mixture for a rich and decadent version. You can also drizzle chocolate sauce alongside the caramel.
Nutty Caramel Cheesecake: Mix in crushed nuts like pecans or walnuts into the crust for added texture. You can also top the cheesecake with nuts for a delightful crunch.
Fruit-Infused Cheesecake: Consider folding in fruit purees or preserves into the cheesecake filling for a fruity twist. Raspberry or strawberry would complement the caramel beautifully.
Spiced Caramel Cheesecake: Add a pinch of nutmeg or allspice to the filling for additional warmth and spice, enhancing the seasonal flavors.
Pumpkin Caramel Cheesecake: Swap some of the cream cheese for canned pumpkin puree and add pumpkin spice for a seasonal take on this classic dessert.
Frequently Asked Questions about Caramel Cheesecake
What makes caramel cheesecake different from regular cheesecake?
Caramel cheesecake incorporates the distinct flavor of caramel, both in the filling and as a topping, giving it a unique sweetness that elevates it from a classic cheesecake.
Can I use low-fat cream cheese for this recipe?
While you can use low-fat cream cheese, keep in mind that the texture may differ slightly, and it might not be as creamy and rich as full-fat options.
How do I know when my caramel cheesecake is done?
The cheesecake is done when the edges are set and the center still has a slight wobble. It will firm up as it cools.
Can I make caramel cheesecake ahead of time?
Absolutely! Caramel cheesecake can be made a day in advance. In fact, letting it sit in the fridge overnight allows the flavors to meld together even more.
What should I do if my cheesecake cracks during baking?
If a crack occurs, don’t worry! You can cover it with caramel sauce or whipped cream to mask the appearance, making it look just as delicious.
Caramel Cheesecake
Ingredients
Crust
- 250 g sweet biscuit/cookie crumbs (~9oz/2 cups)
- 100 g unsalted butter, melted (3 1⁄2oz)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Filling
- 500 g brick-style full-fat cream cheese (room temperature, like Philadelphia) (~17 1⁄2oz / 1.1lb)
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs (room temperature)
- 200 ml sour cream (3⁄4 cup +1 Tbsp / 6.8 fl oz)
- 1 cup caramel sauce (divided 3/4 / 1/4) (330g / ~11 1⁄2oz)
- 1 teaspoon sea salt flakes (optional, divided 3/4 / 1/4)
Instructions
Preparation
- Preheat oven to 160°C (320°F) and grease an 8-inch round springform pan.
- Mix melted butter, sweet biscuit crumbs, ground cinnamon, and ground ginger in a medium bowl to form the crust.
- Press the mixture into the bottom of the prepared pan and refrigerate.
- In a mixing bowl, combine room temperature cream cheese, 3/4 cup caramel sauce, brown sugar, and 3/4 teaspoon of sea salt; beat until smooth.
- Add eggs one at a time, mixing on low speed. After incorporating eggs, add vanilla, then fold in sour cream.
Baking
- Pour filling into the chilled crust, tap the pan to release air bubbles, and bake for 55-65 minutes.
Cooling
- Cool in the oven for 45 minutes, then crack the door and cool for an additional 30 minutes.
- Let it reach room temperature before refrigerating for several hours, preferably overnight.
Final Touches
- Before serving, let the cheesecake sit at room temperature for 20-30 minutes, warm the remaining 1/4 cup of caramel sauce, pour it over the cheesecake, and sprinkle with sea salt if desired.
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