Caramel Cheesecake Recipe-Learn Like a Pro

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Caramel Cheesecake Recipe-Learn Like a Pro:- Salted caramel aficionados will adore my salted caramel cheesecake. In addition to caramel swirled throughout and on top, it is laden with flaky sea salt. Incorporate pecans into the crust to enhance its flavour.

Caramel Cheesecake Recipe-Learn Like a Pro

Those who enjoy caramel are in for a tremendous treat. This salted caramel cheesecake is not a simple caramel sauce-drenched slice…On the contrary, each layer of this cheesecake is bursting with caramel flavour.







  • 1 ½ cups (170 g) graham cracker crumbs
  • ⅓ cup (40 g) finely chopped pecans (see note)
  • 2 tablespoons granulated sugar
  • 1 tablespoon firmly packed light brown sugar
  • 7 tablespoons melted salted butter



  • 24 oz (680 g) softened brick-style full-fat cream cheese
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 g) sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature
  • 1 cup (236 ml) thick caramel sauce room temperature, divided (click link for homemade caramel sauce, see note)
  • Flaky sea salt for sprinkling optional



Also Read:-Almond Flour Cranberry Orange Coffee Cake Recipe-Step by Step Guide


For the crust

  • Graham cracker crumbs, pecans that have been finely chopped, and sugars should be mixed together in a bowl of medium size.
  • Add the butter that has been melted to the mixture of crumbs, and mix it until the crumbs are moistened.
  • In a springform pan measuring 9 inches in diameter, press the mixture in an even manner onto the bottom and up the sides.



For the cheesecake

  • Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
  • The cream cheese and granulated sugar should be mixed together in a large mixing bowl.


  • If you want the mixture to be smooth, creamy, and free of lumps, use an electric mixer and beat it on medium speed.
  • Mix the vanilla extract and sour cream together on a low speed until they are completely incorporated.


  • The eggs should be lightly beaten with a fork in a separate bowl, and then they should be added to the cheesecake batter one at a time, each time mixing on low speed until they are just combined.
  • Before proceeding, make sure that all of the ingredients are thoroughly combined by scraping the sides and bottom of the bowl.


  • Half of the cheesecake batter should be poured into the crust that has been prepared.
  • Pour a quarter cup (59 millilitres) of caramel sauce over the batter in an even manner, and then proceed to cover it with the remaining cheesecake batter.


  • After placing the pan on the middle rack of the oven that has been preheated, bake the cheesecake for fifty to fifty-five minutes, or until it is almost completely set (the centre will be semi-liquid like Jell-O, and the edges may puff up slightly).
  • First, turn off the oven, then crack the door a few inches, and then wait one hour for the cheesecake to cool down inside the oven.


  • Immediately remove the cheesecake from the oven and allow it to cool at room temperature until it has reached the desired level of coolness.
  • After that, drizzle the remaining caramel sauce over the top of the cheesecake and place it in the refrigerator to chill for a period of six hours or overnight.


  • After the cheesecake has been completely chilled, remove the springform ring, and if you so desire, sprinkle flaky sea salt over the surface of the cheesecake.
  • After that, slice the cheesecake and take it to the table. The springform ring should be reattached and covered with foil before being stored.



  • Pecans can be measured either before or after they have been chopped. You can actually chop them, or I’ve also had success placing them in a plastic baggie and smacking them with a rolling pin or the back of a spoon until they are fine.
  • Both of these methods are described in the previous sentence. Simply omitting the pecans is all that is required to make a cheesecake that does not contain nuts.


Caramel sauce

  • I strongly suggest that you make your own caramel sauce by using the recipe that I provided for the caramel topping.




  • For up to five days, store the food in the refrigerator with the lid on.



Serving: 1serving | Calories: 334kcal | Carbohydrates: 44g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g |


Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 603mg | Potassium: 231mg | Fiber: 1g | Sugar: 36g | Vitamin A: 372IU | Vitamin C: 0.2mg | Calcium: 237mg | Iron: 1mg



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