Baked Caramel Cheesecake

Baked Caramel Cheesecake

This Baked Caramel Cheesecake is beautifully creamy and light, not what you would generally associate with a baked cheesecake I know, but stick with me! If you bake until it’s just set, it stays lovely & creamy. Add a load of caramel into the mix too and you are onto a winner my friend!

Here is what you will need to serve 8-10

  • 250g Digestive Biscuits
  • 100g Unsalted Butter
  • 525g Philadelphia Original Cream Cheese
  • 50g Golden Caster Sugar
  • 1 x 397g Can of Caramel
  • 95g Sour Cream
  • 2 tsp Vanilla Extract
  • Pinch of Salt
  • 2 Large Eggs

 

Essential Equipment

  • 20cm (8″) Round Springform Tin
  • Food Processor

 

Preheat your oven to 170°C/Fan 160°C.

Tip the digestive biscuits into a food processor and blitz until they become fine crumbs.

Melt the butter in either a small saucepan set over a low heat or in a bowl in the microwave. Then pour it into the processor along with the crumbs and pulse until it just starts to clump together.

Baked Caramel Cheesecake

Tip the mixture into the baking tin & press into the base & up the sides of the tin. (Try not to make the base too thin or it will become soggy when the filling goes in!)

Baked Caramel Cheesecake

Pop it into the fridge whilst we make the filling.

Either in an electric stand mixer or a large bowl with an electric hand whisk, beat the cream cheese until smooth.

Baked Caramel Cheesecake

Add the golden caster sugar and mix again.

Baked Caramel Cheesecake

Pour in 3/4 of the caramel, (reserving the rest for later) the sour cream, vanilla & salt and beat until smooth again.

Baked Caramel Cheesecake

One at a time, beat in the eggs until blended well.

Baked Caramel Cheesecake

Pour the mixture onto the prepared base and bake on the lowest shelf in your preheated oven for 40-45 minutes.

Baked Caramel Cheesecake

The baked caramel cheesecake may look pretty wobbly in the middle but if you touch it with your finger, it should feel just set. When it’s at that stage, you’re done. Take it out the oven, allow to cool for 10 minutes then run a knife around the edge. This will prevent any cracks from forming.

Baked Caramel Cheesecake

Allow to cool to room temperature then chill for at least 2 hours before moving onto the next step.

When it’s chilled, remove from the tin & place onto a serving plate. Spread the remaining caramel over the top of the cheesecake and, if you like, scatter over a few flakes of sea salt.

Store in the fridge and consume within 3 days.

Baked Caramel Cheesecake

Phwoaaaarrr, look at that! Have you ever seen a baked caramel cheesecake more beautiful? Me neither! As I’ve previously mentioned, the Mr doesn’t have place in his heart for baked cheesecakes. Until I created the Choc Chip Oreo Cheesecake Bar that is. And this one? Gets the thumbs up too! I think I may have converted him.

In other news, have you seen the awesome Kitchen Mason app yet? It’s FREE and available on both The App Store and Google Play. Get yours now for epic recipes delivered right to your pocket!

I hope you enjoyed the post my lovelies, until next time,

Miss KitchenMason

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4 thoughts on “Baked Caramel Cheesecake”

  1. Sarah says:

    I’m obsessed with cheesecake at the moment and this recipe is not helping..! 😛 Looks divine Miss KitcehnMason.x

    1. Miss KitchenMason says:

      Hahaha oh I’m sorry Sarah!! I’m glad you like it though 🙂

  2. Karly says:

    Holy YUM. I need this in my life, like, yesterday. Looks INCREDIBLE!

    1. Miss KitchenMason says:

      Haha thank you! Glad you like the post Karly 🙂

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