Caramel Cheesecake
A rich and creamy caramel cheesecake featuring a sweet biscuit crust and a luscious filling that embodies indulgence.
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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Notes
Ensure cream cheese and eggs are at room temperature for better mixing. Use a water bath while baking to prevent cracks and allow cheesecake to cool gradually in the oven.