Caramel Cheesecake

Caramel Cheesecake is a rich and decadent dessert that combines velvety cream cheese filling with a buttery cookie crust and a luxurious caramel topping. It’s a showstopping dessert perfect for holidays, birthdays, or anytime indulgence.

Why You’ll Love This Recipe

This cheesecake is irresistibly creamy, perfectly sweet, and topped with glossy caramel that adds both flavor and elegance. Whether baked or no-bake, it delivers bakery-level results right from your kitchen. The chocolate base and caramel drizzle create a heavenly contrast.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chocolate cookie crumbs (for crust)
• Butter (melted)
• Cream cheese
• Sugar
• Eggs
• Vanilla extract
• Heavy cream
• Caramel sauce
• Chocolate curls or shavings (optional)

directions

1. Mix cookie crumbs with melted butter and press into the base of a springform pan. Chill or bake briefly.
2. Beat cream cheese with sugar until smooth. Add eggs one at a time, then vanilla and cream.
3. Pour over crust and bake at 325°F (160°C) for 50–60 minutes, or until set.
4. Cool and refrigerate for at least 4 hours.
5. Before serving, pour caramel sauce over the top and decorate with chocolate curls.

Servings and timing

Serves 10 to 12. Prep time: 20 minutes. Baking time: 1 hour. Chilling time: 4+ hours. Total: 5.5 hours (including chilling).

Variations

• Salted Caramel: Add sea salt flakes over the caramel.
• No-Bake Version: Use gelatin and chill instead of baking.
• Nut Crust: Use crushed pecans or almonds in the crust.
• Chocolate Layer: Add a ganache layer under the caramel.

storage/reheating

Storage: Keep refrigerated for up to 5 days in an airtight container.

Reheating: Not required. Serve cold or at room temperature.

FAQs

Can I use store-bought caramel?

Yes, it saves time and works well.

How do I prevent cracks?

Avoid overmixing, use a water bath, and cool gradually.

Can I freeze it?

Yes, wrap tightly and freeze for up to 1 month.

What type of pan should I use?

A springform pan is ideal for easy removal.

Can I make mini versions?

Yes, use a muffin tin with liners for individual cheesecakes.

How do I cut it cleanly?

Dip a knife in hot water and wipe clean between slices.

Can I skip the crust?

Yes, but it adds texture and flavor.

Is this too sweet?

The richness is balanced by the slight tang of the cream cheese.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly less creamy.

Can I add fruit?

Yes, sliced bananas or apples pair well with caramel.

Conclusion

Caramel Cheesecake is a decadent, crowd-pleasing dessert that’s worth every bite. Rich, creamy, and beautifully topped with golden caramel, it’s the ultimate treat for any special occasion. Whether you’re a cheesecake lover or trying it for the first time, this recipe is sure to impress.

Caramel Cheesecake

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Caramel Cheesecake is a luscious, bakery-style dessert with a chocolate cookie crust, rich cream cheese filling, and a glossy caramel topping. Ideal for special occasions or indulgent moments.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 5 hours 30 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup butter, melted
• 24 oz cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 3/4 cup caramel sauce
• Chocolate curls or shavings (optional, for garnish)

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Instructions

1. Preheat oven to 325°F (160°C). Mix chocolate cookie crumbs with melted butter and press firmly into the base of a springform pan. Bake for 8–10 minutes or chill for a no-bake crust.
2. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in vanilla extract and heavy cream until fully incorporated.
5. Pour filling over the crust and smooth the top. Bake for 50–60 minutes, or until the center is set but slightly jiggly.
6. Turn off the oven, crack the door open, and let cheesecake cool for 1 hour inside. Then refrigerate for at least 4 hours or overnight.
7. Before serving, pour caramel sauce over the top and decorate with chocolate curls if desired.
8. Slice using a hot knife for clean cuts. Serve chilled or at room temperature.

Notes

• Use a water bath during baking to reduce cracking.
• Let all ingredients come to room temperature before mixing for a smoother batter.
• Salted caramel adds a gourmet twist.
• Can be made a day in advance for easier serving.
• Wrap tightly before freezing to preserve texture.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 32g
• Sodium: 320mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 115mg