A decadent fusion of smooth cheesecake, buttery caramel, and a crumbly cookie topping, this Salted Caramel Cookie Crumble Cheesecake is the ultimate indulgence. With a rich cookie crust, creamy caramel filling, and luscious drizzle of salted caramel sauce, every bite is a sweet-and-salty delight.
Why You’ll Love This Recipe
This cheesecake offers an irresistible blend of textures and flavors—from the crunch of the cookie crumble to the silky, caramel-infused cheesecake. It’s perfect for special occasions or when you simply want to impress. The contrast between the rich sweetness of the caramel and the touch of salt enhances the dessert in a way that’s both comforting and luxurious.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Chocolate cookie crumbs
- Unsalted butter (melted)
- Cream cheese (softened)
- Brown sugar
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
- Caramel sauce (store-bought or homemade)
- Sea salt
- All-purpose flour
- Crushed shortbread cookies or cookie crumbles (for topping)
Directions
- Preheat your oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
- Mix chocolate cookie crumbs and melted butter together. Press into the base of the prepared pan to form a crust. Bake for 10 minutes, then let it cool.
- In a large bowl, beat cream cheese, brown sugar, and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed. Add sour cream, vanilla extract, caramel sauce, sea salt, and flour. Beat just until combined.
- Pour the batter over the cooled crust and smooth the top. Bake for 55–65 minutes, until the center is just set and slightly jiggly.
- Turn off the oven, leave the door ajar, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with more caramel sauce and a generous amount of crushed cookie crumbles. Sprinkle lightly with sea salt.
Servings and timing
Servings: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 4–6 hours (or overnight)
Total Time: Approximately 6–8 hours including cooling and chilling
Variations
- Nutty Crunch: Add chopped pecans or walnuts to the cookie topping.
- Chocolate Caramel: Drizzle melted chocolate over the top for added richness.
- Mini Cheesecakes: Use a muffin tin for individual servings.
- Spiced Caramel: Mix in a touch of cinnamon or nutmeg to the cheesecake batter for a warm spice flavor.
- Gluten-Free: Substitute gluten-free cookies for the crust and topping.
storage/reheating
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you may freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the refrigerator before serving. Do not microwave to reheat, as it may affect the texture—serve chilled or let it sit at room temperature for 15 minutes before serving.
FAQs
How do I know when my cheesecake is done baking?
The center should be slightly jiggly, but not liquid. The edges should look set.
Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works perfectly, but homemade can elevate the flavor.
How do I prevent cracks in my cheesecake?
Use a water bath and allow the cheesecake to cool slowly in the oven after baking.
Can I make this cheesecake without eggs?
Yes, you can use an egg substitute like a cornstarch slurry or a commercial egg replacer, but texture may vary.
Is it necessary to chill the cheesecake overnight?
Yes, chilling overnight allows the flavors to develop and the texture to set properly.
What kind of cookies work best for the crumble topping?
Shortbread or buttery sugar cookies are ideal, but you can experiment with your favorites.
How salty should the sea salt topping be?
Use a light hand—a pinch or two over the top adds contrast without overpowering the sweetness.
Can I use a graham cracker crust instead?
Yes, but chocolate cookie crumbs enhance the caramel flavor better.
Can I make this ahead of time?
Absolutely. This cheesecake is best made a day in advance and served chilled.
Do I need a springform pan?
Yes, a springform pan is highly recommended for easy removal and presentation.
Conclusion
Salted Caramel Cookie Crumble Cheesecake is a show-stopping dessert that’s as delicious as it is beautiful. Whether you’re preparing it for a gathering or a weekend treat, it promises creamy richness and sweet-salty perfection. With customizable options and simple preparation steps, it’s sure to become a favorite in your baking repertoire.
PrintSalted Caramel Cookie Crumble Cheesecake
A decadent fusion of smooth cheesecake, buttery caramel, and a crumbly cookie topping, this Salted Caramel Cookie Crumble Cheesecake combines sweet and salty flavors in a creamy, rich dessert perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6–8 hours including cooling and chilling
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 teaspoon sea salt
- 2 tablespoons all-purpose flour
- 1 cup crushed shortbread cookies or cookie crumbles (for topping)
- Additional caramel sauce and sea salt for garnish
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
- Combine chocolate cookie crumbs and melted butter. Press into the base of the pan to form a crust. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese, brown sugar, and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed. Then add sour cream, vanilla extract, caramel sauce, sea salt, and flour. Mix until just combined.
- Pour the batter over the cooled crust and smooth the top.
- Bake for 55–65 minutes, until the center is just set and slightly jiggly.
- Turn off oven, leave the door ajar, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with additional caramel sauce, crushed cookie crumbles, and a light sprinkle of sea salt.
Notes
- For a nutty crunch, add chopped pecans or walnuts to the topping.
- Drizzle melted chocolate for a chocolate caramel variation.
- Use a muffin tin to make mini cheesecakes.
- Spice it up with cinnamon or nutmeg in the batter.
- Make it gluten-free by using gluten-free cookies.
- Store in an airtight container in the fridge for up to 5 days or freeze (without toppings) for up to 2 months.
- Let sit at room temperature for 15 minutes before serving if chilled.
- Do not microwave for reheating to maintain texture.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg