Caramel Cheesecake: the decadent cheesecake recipe
Caramel Cheesecake is a traditional classic. This cheesecake has all the makings of a delicious dessert. The flavor is sweet, buttery, and just a slight bit salty, while the texture is smooth and creamy. The crust is made with crushed biscuits, hazelnuts, and coconuts which creates the perfect balance of texture in each bite.
The filling is whisked until smooth and then poured onto the base and baked until golden. Caramel sauce rounds of the cheesecake and after refrigeration, it’s ready to enjoy! If you’re looking for an easy dessert that everyone will love, this cheesecake is perfect for you!
How To Make Caramel Cheesecake
First create the base of the cheesecake by mixing together the crushed biscuits, crushed hazelnuts, and coconut with melted butter. Make sure that all the crumbs are thoroughly coated with butter. Press the crumbs into a pan, and set them aside. You can place it in the fridge to make sure it sets properly.
The filling is created by whisking together the ingredients until smooth and pouring it into the cookie base. The baked cheesecake is cut into squares and then topped with caramel. After setting the caramel in the fridge, the cheesecake is ready to be served and enjoyed!
Expert Tips
Make a triple caramel sauce topping, by adding caramel sweets and caramel popcorn to the caramel sauce.
It’s important to use full-fat ingredients to get the creamiest texture. Use Philadelphia cream cheese for the best, creamiest result!
Want a quick no-bake version? Create a 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.
Create caramel cheesecake bars by making this recipe in a square tin and then slicing it into bars.
Give the cheesecake a salted caramel twist by adding a sprinkling of sea salt flakes before serving.
Delicious topping ideas: Chocolate shavings, caramel toffee popcorn, caramel sweets, pretzels, melted white chocolate, crushed peanuts, chocolate sauce instead of caramel sauce.
How to store Caramel Cheesecake
Store the Caramel Cheesecake in the fridge for up to 4 days. You can also freeze it. Just make sure to store it in an airtight container.
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Instructions
For the crust: In a bowl add ground biscuits, chopped hazelnuts, and coconut. Add melted butter and mix.
For the crust: In a bowl add ground biscuits, chopped hazelnuts, and coconut. Add melted butter and mix.
Press it into a cake pan.
Press it into a cake pan.
For the cream: In a bowl add cream cheese, egg, sugar, and starch.
For the cream: In a bowl add cream cheese, egg, sugar, and starch.
Mix it and add whipped cream. Pour the mixture in a pan, over the crust. Bake it at 150°C for 40 minutes.
Mix it and add whipped cream. Pour the mixture in a pan, over the crust. Bake it at 150°C for 40 minutes.
When it is baked, cut it into squares.
When it is baked, cut it into squares.
Pour over it caramel sauce. Refrigerate 60 minutes. Serve.
Pour over it caramel sauce. Refrigerate 60 minutes. Serve.
Notes
Turn this cheesecake into an ice cream cake by freezing it and serving it frozen.
