Caramel Cheesecake
A baked vanilla cheesecake swirled with caramel sauce and finished with more caramel and sea salt.
The Method for Caramel Cheesecake
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Heat the oven to 160°C / 320°F. Press the biscuits mixed with the butter into a 23 cm springform tin.
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Beat the cream cheese, sugar and eggs on low speed. Stir in the vanilla, sour cream and flour.
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Pour half the filling onto the base, drizzle with 100 g of the caramel, add the remaining filling and swirl once with a knife.
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Bake for 50 minutes until set at the edge. Cool in the tin for 1 hour.
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Chill for 5 hours. Drizzle with the remaining caramel and scatter with the sea salt.
What Can Go Wrong
- Warm the caramel so it pours.
- Swirl just once.
- If your oven runs hot, check at 40 minutes.
- Add the salt at the end.
About This Recipe
A Sunday dessert for a table of ten, made on Saturday. The cheesecake needs 6 hours of cooling and chilling, so it suits being made ahead.
The caramel is bought or home-made, but it needs to be thick enough to hold a swirl. Thin caramel disappears into the filling. Warm it slightly so it pours, then swirl once only. More swirling blends it into a uniform beige.
Beat the cream cheese with the sugar and eggs on low speed, add the vanilla, sour cream and flour, and pour half the filling onto the biscuit base. Drizzle with caramel, add the rest of the filling, and drag a knife through in loose figure eights.
Bake at 160°C for 50 minutes. If your oven runs hot, check at 40 minutes. Cool in the tin for 1 hour, chill for 5 hours, then top with more caramel and the sea salt. Slice it cold and let each piece stand for 10 minutes, when the caramel softens and the flavour opens up.
On the Table Alongside
Vanilla ice cream · Sliced pear · Hot coffee · Dessert wine
Storing Leftovers
Keeps in the fridge for 4 days.
Common Questions
How long does Caramel Cheesecake take to make?
About 1 hour 15 minutes of hands-on work — 25 minutes of preparation and 50 minutes of cooking — plus 6 hours of Cooling and chilling, so allow 7 hours 15 minutes from start to finish. The recipe serves 10.
What are the key tips for making Caramel Cheesecake?
Warm the caramel so it pours. Swirl just once. If your oven runs hot, check at 40 minutes. Add the salt at the end.
What should I serve with Caramel Cheesecake?
Vanilla ice cream; Sliced pear; Hot coffee; Dessert wine.
How should Caramel Cheesecake be stored?
Keeps in the fridge for 4 days.
Is Caramel Cheesecake suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Caramel Cheesecake?
About 554 kcal per serving, with 8 g protein, 45 g carbohydrate and 38 g fat. The figures are calculated from the ingredient list and are an estimate.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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