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 and creamy. Add a load of caramel into the mix too? You are onto a winner my friend!
Want to bag my Top 5 Tips to Guarantee Baking Success first? Check out baking for beginners to brush up on your skills and bag some awesome freebies!
Baked Caramel Cheesecake Recipe
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
- 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.
Tip the mixture into the baking tin and press into the base and up the sides of the tin. (Try not to make the base too thin or it will become soggy when the filling goes in!)
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.
Add the golden caster sugar and mix again.
Pour in 3/4 of the caramel, (reserving the rest for later) the sour cream, vanilla and salt and beat until smooth again.
One at a time, beat in the eggs until blended well.
Pour the mixture onto the prepared base and bake on the lowest shelf in your preheated oven for 40-45 minutes.
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.
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 and 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.
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. I think I may have converted him with this beauty though!