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

Total time: 1H50 + Chilling time
Difficulty: Low
Serves: 8 people
By Cookist
210
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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.

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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.

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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
3
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

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

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

Pour in the vanilla extract.

Add in the eggs.

Mix until smooth.

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

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

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.

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

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.

Place the crushed graham crackers into a bowl.

Pour melted butter over the crumbs. Toss to combine. Set aside for several minutes.

Put the cheesecake on a serving dish. Pour the honey caramel over the cheesecake.

Stir the chocolate chips, nuts, and sugar into the graham cracker mixture. Sprinkle the mixture over the top of the cheesecake.

Slice, serve and enjoy!

Notes

Use an 8-inch cake pan for your cheesecake. Don't use a springform pan; the cheesecake filling will leak out.

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