recipe

Butter Caramel Cheesecake: the easy and creamy dessert to try

Total time: 80 Min
Difficulty: Low
Serves: 6 people
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It’s no secret that we love cheesecake…who doesn’t? It’s the perfect combination of sweet and tangy, with a creamy texture that just melts in your mouth. And when you add a caramel sauce to the mix? Delicious! This butter caramel cheesecake is a traditional classic, with a sweet and buttery filling that is just a slight bit salty. The crust is made with crushed Maria cookies or graham crackers and butter which gives it great texture. The filling is whisked until smooth and then poured onto the base and baked. To top it all off, the caramel sauce is the perfect finishing touch. It’s rich and thick, with a deep flavor that takes this cheesecake to the next level. If you’re looking for a show-stopping dessert that will impress your guests, this is it.

How To Make Butter Caramel Cheesecake

Make the cookie base.

Mix crushed cookies with melted butter, making sure that all the cookie crumbs are completely covered with butter. Press the crumbs into a baking tin to form a base for the cheesecake. Set aside.

Make the filling.

Whisk together the filling ingredients until smooth and pour onto the cookie base. Bake until set.

Make the caramel sauce.

Cook the sugar over medium heat until it starts to caramelize. Add the cream, butter, and salt and stir.

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Tips

It’s important to use full-fat ingredients to get the creamiest texture. Use Philadelphia cream cheese for the best, creamiest result!

No oven? Make a no-bake filling by whisking together 3 cups cream cheese, ¾ cups powdered sugar, ½ cup good quality caramel sauce, and 1 cup heavy cream. Pour into the base and refrigerate for at least 4 hours or overnight.

Be careful not to overbake the cheesecake, this will cause it to be dry.

It’s important to let the ingredients warm up to room temperature, this will ensure a smooth and silky cheesecake.

If you’re worried about cracks forming on the cheesecake, you can use a water bath. The water prevents the cheesecake from drying out, which prevents the formation of cracks in the cheesecake. To make a water bath, place the filled springform cake tin in a larger oven-safe container filled with water.  There should be about ½” to 1” inch of water. Don’t open the oven door while baking…the temperature changes will cause cracks in the cheesecake!

Butter Caramel Cheesecake Variations

There are many delicious ways to decorate the cheesecake. Here are a few ideas:

Chocolate shavingsCaramel toffee popcornCaramel sweetsPretzelsMelted white chocolateCrushed peanutsChocolate sauce instead of caramel sauce

How to Store Butter Caramel Cheesecake

Store the Butter Caramel Cheesecake in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to store it in an airtight container.

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Ingredients
For the cream
Powdered sugar
100g
Eggs
3
Yolk
1
Mascarpone
500g
Cream Cheese
250g
Peanut butter
150g
For the base
Biscuits
400g
Butter
200g
For the caramel
Sugar
200g
Cream
130ml
Butter
100g
salt

Instructions

In a bowl mix together crushed biscuits and melted butter.

Transfer the crumbs to an 8-inch baking tin and press to form a base.

Press.

In another bowl, beat together the eggs, egg yolk, and powdered sugar.

Add the mascarpone cheese, cream cheese, and peanut butter to the mixture, and beat again until smooth.

Transfer the mixture to the prepared biscuit base and smooth the surface with a spatula or palette knife. Bake at 160°C (320°F) for 70 minutes.

In the meanwhile, prepare the caramel. Place the sugar in a pan over medium heat.

Cook while stirring, until the sugar begins to caramelize. Add the cream and mix.

Turn off the heat, then add butter and salt, and stir.

Pour onto the cooled cheesecake.

Serve and enjoy!

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