Caramel-Topped Baked Cheesecake
A luscious and creamy baked cheesecake topped with a rich caramel sauce, perfect for any celebration or as a comforting treat.
Servings 8 pieces
Calories 360kcal
Ingredients
For the crust
- 1.5 cups oat or digestive biscuits, crushed Digestive biscuits provide a heartier base.
- 3 tbsp melted butter Use real butter for flavor.
For the cheesecake filling
- 600 g cream cheese, room temperature Let it sit out for a silkier texture.
- 1 cup granulated sugar Balances the tang of the cream cheese.
- 200 ml heavy cream Adds richness to the filling.
- 3 pieces eggs Bring to room temperature for easier mixing.
- 1 tsp vanilla extract Use pure vanilla for flavor.
- 1 tbsp flour Helps set the filling.
For the caramel sauce
- 1 cup granulated sugar
- 0.5 cup warm heavy cream Warming prevents caramel from seizing.
- 1 tbsp butter
- 1 pinch salt Optional, for salted caramel.
Instructions
Preparation
- Mix your crushed biscuits with melted butter until glossy. Press firmly into the bottom of a springform pan and chill in the fridge for 10 minutes.
- In a big bowl, beat cream cheese and sugar until fluffy. Add eggs, one at a time, followed by heavy cream, vanilla, and flour. Mix until just combined.
Baking
- Pour filling over the chilled crust. Bake at 180°C (350°F) for 45–50 minutes until edges are set but the center jiggles slightly. Allow to cool completely, then refrigerate for at least 4–5 hours.
Caramel Sauce
- In a dry saucepan over medium heat, melt sugar, swirling the pan until it turns amber. Carefully pour in warm cream, stirring in butter and salt. Let cool to thicken.
Serving
- Pour cooled caramel sauce over the cheesecake. Optionally, garnish with salted peanuts or caramel shards before serving.
Notes
For perfect slices, warm your knife before cutting. Store leftovers in the fridge for up to 5 days or freeze for longer shelf life. This cheesecake is better the next day, making it ideal for gatherings.
