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Salted Caramel Cheesecake

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Salted Caramel Cheesecake

    • Medium




    Salted caramel cheesecake

    Salted Caramel Cheesecake

    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 5 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12 Slices


    For the caramel topping

    • 11 oz Kraft caramels unwrapped.
    • 2 tbsp Water
    • 1/2 cup Half and half
    • 1 tsp Vanilla extract
    • 1 tsp Sea salt flakes

    For the base

    • 2 oz Butter unsalted melted
    • 8 oz Chocolate Digestives Substitute: Graham crackers

    For the filling

    • 3 ea Cream cheese 8 oz
    • 5 oz Soft brown sugar
    • 1 tsp Vanilla extract
    • 2 tbsp Plain flour
    • 4 ea Eggs


    To make the caramel

    • Place caramels and water into a 2 quart heavy-bottomed sauce pot. Heat over medium-low heat until the caramels melt. Stir constantly to prevent the caramels from burning. 
    • Once all the caramels have melted and the mixture is smooth, add the half and half. The sauce will bubble up and then settle down. Stir to combine. 
    • Remove the pan from the heat and stir in the vanilla extract if desired and sea salt flakes. Set aside to cool

    For the cheesecake

    • Heat the oven to 355ºF. Butter a 10 inch springform pan and line the base with parchment.
    • In a food procesor, blitz the biscuits into crumbs, add the melted butter and mix.
    • Pour the biscuit mix into the springfom pan and flatten out to make the base. I use a piece of cling film over the crumbs after they are roughly levelled and the use a hand over the cling film to flatten out smoothly and get out to the edges.
    • Set the tin on a baking sheet and pre bake the basefor 10 minutes. Remove to cool.
    • Place the cream cheese in a large bowl, add 3 tablespoons of the caaramel, the vanilla extract, sugar and flour and beat until smooth.
    • Beat in the eggs, one at a time beating until you have a smooth andcreamy mixture. Pour over the base in the tin and bake for 10 minutes then, reduce the heat to 285ºF and cook for a further 30 minutes until you have a slight wobble in the center.
    • Turn off the heat and leave the cheesecake to cool in the oven with the door slightly ajar until ccompletely cool. Even overnight is good. Chill in the refrigerator.
    • Loosen the tin running a knife around the edge and remove the base. To move it to a serving platter, a large steel pizza peel is a good tool as it is very thin and can slide nder the entire cheesecake. Pour over the caramel sauce smoothing it out to the edges and allowing it to run down.
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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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