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Salted Caramel Cookie Crumble Cheesecake

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
  2. 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.
  3. In a large bowl, beat cream cheese, brown sugar, and granulated sugar until smooth and creamy.
  4. 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.
  5. Pour the batter over the cooled crust and smooth the top.
  6. Bake for 55–65 minutes, until the center is just set and slightly jiggly.
  7. Turn off oven, leave the door ajar, and let cheesecake cool inside for 1 hour.
  8. Refrigerate for at least 4 hours or overnight.
  9. 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

Find it online: https://tastyera.com/salted-caramel-cookie-crumble-cheesecake/