recipe

Back-to-Front Baked Cheesecake: the dessert recipe with crumbly graham cracker topping

Total time: 1H50 + Chilling time

Difficulty: Low

Serves: 8 people

If you love cheesecake but are ready to put a new spin on an old classic, try this easy back-to-front baked cheesecake recipe. This creamy, decadent dessert is essentially an upside-down cheesecake, with buttery crushed graham crackers sprinkled over the top rather than pressed along a cake pan to form a crust.

Topped with a luxurious honey salted caramel sauce, each bite is heavenly. Make back-to-front cheesecake for birthday parties, holiday gatherings, barbecues, and other special events to wow your loved ones.

Tips for the Best Back-to-Front Baked Cheesecake

Use room temperature ingredients to make your cheesecake.

Instead of graham crackers, you can use Biscoff cookies, digestive biscuits, shortbread, or ginger cookies.

Use full-fat cream cheese for a richer, creamier cheesecake.

Make sure to tap the cake pan a few times after pouring in the cheesecake filling. This is necessary to avoid any potential air bubbles in the cheesecake which could cause the cake to crack.

Don't take the cheesecake out of the oven until the oven has completely cooled down. This will help prevent cracks.

How to Store Back-to-Front Baked Cheesecake

Transfer the cheesecake to an airtight container and refrigerate it for up to 3 days.

Ingredients

for the cheesecake

cream cheese

900 g

sugar

200 g

Sour cream

150 ml

all-purpose flour

3 tbsp

eggs, beaten

pure vanilla extract

2 tsp

for the honey salted caramel

butter

50 g

honey

170 g

heavy cream

300 ml

salt

1/2 tsp

for the crumble topping

graham crackers, crushed

150 g

butter

75 g

demerara sugar

30 g

Dark chocolate chips

50 g

toasted nuts, roughly chopped

50 g

How to Make Back-to-Front Baked Cheesecake

Step 1

Preheat your oven to 320F. Grease a cake pan with butter. Line the pan with parchment paper.

Step 2

Beat the cream cheese, sour cream, sugar, flour in a bowl.

Step 3

Pour in the vanilla extract.

Step 4

Add in the eggs.

Step 5

Mix until smooth.

Step 6

Transfer the filling to the cake pan. Tap it a few times to pop any air bubbles.

Step 7

Smooth the surface with a spatula so it's even.

Step 8

Bake for 1 hour. Leave the oven door ajar. Turn off the oven. Leave the cheesecake in the oven until the oven has completely cooled down. Transfer the cheesecake to the fridge and leave overnight to set.

Step 9

The following day, melt the butter in a saucepan over medium heat.

Step 10

Stir in the honey and cook on medium-high for 10 minutes, or until the syrup caramelizes. Whisk in the cream, bring to a boil, then remove the pot from the heat. Stir in the salt, and leave to cool.