I think I got hooked on cheesecake… and honestly, I might be in a little trouble. Not just because I can’t stop eating it (which is a whole other problem), but because I can’t stop making it. Once I figured out how ridiculously easy it is to bake a cheesecake and how many variations you can create, I got officially obsessed.
Today, I am sharing one of my all-time favourites, the easy Caramel Cheesecake recipe.
This amazing flavourful dessert is basically a classic New York-style cheesecake, but with a twist – a generous drizzle of a homemade salty caramel sauce. The combination of the rich cheese flavour, creamy filling finished with the sweet-salty caramel, is nothing short of magical. I promise that you will be also hooked after the bite.
Why You’ll Love This Cheesecake
This baked cheesecake recipe is like a blank canvas, because you can turn it into anything you want.
The standard recipe works beautifully – for a chocolate cheesecake (just add Kahluá and melted chocolate), or a matcha cheesecake (add a tablespoon of matcha powder to do the trick), or even a fruity one (just top it with fresh berries).
If you are hosting picky guests – no problem! Just tweak it slightly to match their taste by choosing their favourite toppings. It’s that simple!
Why Salted Caramel?
Where do I even start? Salted caramel is an absolute must condiment in your home. It is the perfect balance of sweet and salty, giving every bite of cheesecake a sophisticated, unforgettable flavour. The salt cuts through the sweetness, in the best possible way.
For best results, I highly recommend my homemade salty caramel sauce.
It is beyond easy to make (seriously, just a few ingredients and minutes of your time), and once you taste it, you’ll want to pour it over everything. Sure, you can use a store-bought caramel sauce, but trust me that once you try the homemade caramel, there is no going back.
What Do You Need
For the biscuit base
Biscuits – Use whatever you have on hand. I like to be resourceful and use up leftover tea biscuits, cookies, or even cereal. This time, I went full-on scrappy mode and used plain tea biscuits with some cinnamon for extra flavour.
Brown sugar – Whether or not you need sugar depends on your choice of crackers. Since I used tea biscuits and cereal, I added brown sugar to add some extra sweetness to balance the richness of the cream cheese filling.
Butter – This is what holds everything together and creates a buttery, crunchy base.
For the Cheesecake Filling
Cream cheese – This is the heart and soul of any cheesecake. Make sure it’s softened at room temperature for 2-3 hours before you start. This guarantees a smooth, lump-free filling and smooth mixing.
Sugar – Adds just the right amount of sweetness and helps whip the cream cheese into a perfect creamy texture.
Vanilla extract – Vanilla makes flavours pop and gives the cheesecake a classic aroma.
Eggs – They are the glue that holds everything together, keeping the texture silky and structured. Be sure they are at room temperature so they blend nicely.
As an Amazon affiliate, I earn from qualifying purchases, at no extra cost to you.
Whipping cream – It does wonders in achieving the perfect creamy texture. Use full fat cream for best results.
Sour cream – Balances out the richness and gives the cheesecake some tanginess that we all love.
Lemon zest – A little secret ingredient that brightens up the richness of the cream.
Cornstarch – It is a magic ingredient that helps create the perfect creamy-but-light consistency.
Pinch of salt – A tiny bit of salt makes everything better balanced.
For the topping
Homemade salty caramel sauce – The star of the show. If you haven’t made your own caramel before, now’s the time. Follow my easy recipe and you’ll have it ready in no time!
Equipment you need
7-inch springform cake pan – The key to a perfect cheesecake. The removable sides make it easy to release without wrecking that smooth, beautiful finish.
Mixer – I love my KitchenAid stand mixer (total game changer), but a good hand mixer works just as well.
Easy Salty Caramel Cheesecake
Course: DessertCuisine: AmericanDifficulty: Medium8
servings15
minutes1
hour10
minutes1
hour1
hour25
minutesEasy salted caramel cheesecake – rich, creamy, and topped with homemade caramel. Simple, foolproof, and irresistibly delicious
Ingredients
- For the biscuit
1 cup tea biscuits (or cookies or cereal)
2 tablespoons brown sugar
50 grams butter, melted
- For the cheese filling
750 grams cream cheese (3 blocks)
1 cup white fine sugar
1 tablespoon vanilla extract
3 eggs, room temperature
⅓ cup whipping cream
½ cup sour cream
1 tablespoon lemon zest
1 tablespoon corn starch
pinch of salt
- Toppings
How to make the cheesecake
- Prepare the biscuit base
- Take the eggs, cream cheese, and butter out of the fridge at least 2 hours in advance. This little step makes all the difference in getting perfect texture.
- Preheat the oven to 350°F (175°C).
- Crush the biscuits (or cookies/cereal mix) into fine crumbs using a food processor or by sealing them in a zip-bag and crushing with a rolling pin.
- Melt the butter and mix it with the crumbs (and sugar, if using), stirring until you get a sandy texture.
- Line the bottom of a 7-inch springform pan with parchment paper, then grease the sides with butter. Press the biscuit mixture into the pan, smoothing it out with the back of a spoon or a glass.
- Bake for 10-15 minutes, then set aside to cool.
- Make the filling
- In a stand mixer (or with a hand mixer), beat the cream cheese on medium speed until smooth and creamy.
- Gradually add the sugar, beating until fully combined.
- Add the eggs one at a time, mixing on low and stopping as soon as each egg is blended in (over-mixing can make cheesecake crack).
- Mix in the vanilla extract, lemon zest, and a pinch of salt.
- Reduce the speed to low and pour in the whipping cream and sour cream, mixing just until combined.
- Finally, sift in the cornstarch and gently fold it into the batter with a spatula.
- Bake the cheesecake
- Pour the filling over the cooled biscuit base and smooth the top with a spatula.
- Bake for 50-60 minutes. DO NOT open the oven before 45 minutes.
- The cheesecake is done when the edges are set but the center still has a slight jiggle.
- Remove from the oven and let it cool completely at room temperature before removing the rim. Transfer it to the fridge for at least 4 hours, preferably overnight.
- Caramel topping
- Once the cheesecake is fully chilled, drizzle it generously with salty caramel sauce. You can instead add fresh berries or chocolate shavings. Be creative!
Notes
- Always place a baking sheet under your springform pan to catch any leaks and keep your oven mess-free.
- Add 2-3 tablespoons of water to the baking sheet under the springform pan—this creates steam for a smooth, even bake.
How to Store the Cheesecake
You can keep the cheesecake covered in the fridge for up to 5 days. If you want to freeze it, store in an airtight container and freeze for up to a month. When ready to serve, let it thaw at room temperature for 1-2 hours.
Don’t microwave it – take it slow so the cheese filling does not melt.
And there you have it – an easy caramel cheesecake that’s simple, and absolutely delicious.
Honestly, once you taste that creamy filling with the salty caramel drizzle, you will wonder why you haven’t been making cheesecakes all along. It is that easy and that delicious!
Did You Make This Recipe?
Love This Recipe? Try These Next
Hi, I’m Biba, the creator of Chick in Apron!
As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
Yummm, this looks so tasty! Adding it to my must-try list. Thanks for sharing!
You are welcome, hope you enjoy it!
What can be better than salted caramel? Only cheesecake with salted caramel;)
Absolutely true 🙂
The caramel drizzle looks so delicious on top. I am definitely making this version. I never thought of this. Thank you for sharing 🙌🏽
Nothing speaks magic like the salted caramel 🙂
OMG! I now have to have this. I really liked all of the helpful pics demonstrating each step of the process (for those of us who are not so great at cooking). Thank you for sharing!
Thanks, Kara. Glad you find it helpful 🙂
I am definitely a cheesecake fan and this looks amazing! Me and my friend say when life gives you lemons, zest them and put them in a cheesecake!
Oh I love what you said 🙂
Delish, delish… this looks so good. I’m a fan of cheesecake so I’ll give it a try.
Thanks Domii, hope you’re love it!