Caramel-Topped Baked Cheesecake
A classic baked cheesecake featuring a crunchy biscuit base, smooth cream cheese filling, and topped with homemade caramel sauce.
Ingredients
For the crust
- 1.5 cups oat or digestive biscuits, crushed
- 3 tbsp melted butter
For the filling
- 600 g cream cheese (room temperature) Use room-temperature to avoid lumps.
- 1 cup granulated sugar
- 200 ml heavy cream
- 3 pieces eggs Add one at a time.
- 1 tsp vanilla extract
- 1 tbsp flour Helps to stabilize the filling.
For the caramel topping
- 1 cup granulated sugar For caramel preparation.
- 0.5 cup warm heavy cream Add slowly to the melted sugar.
- 1 tbsp butter To enrich the caramel.
- Pinch of salt (optional) To enhance the flavor.
Instructions
Preparation
- Mix crushed biscuits with melted butter and press into the bottom of a springform pan. Chill for 10 minutes.
- Beat the cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing gently after each addition. Stir in the heavy cream, vanilla, and flour without overmixing.
Baking
- Pour the filling over the chilled crust. Bake at 180°C (350°F) for 45–50 minutes until the center jiggles slightly.
- Cool completely on a rack, then refrigerate for 4–5 hours or overnight.
Making the Caramel
- In a dry pan over medium heat, melt 1 cup sugar until it turns amber. Slowly add the warm heavy cream and stir in the butter and a pinch of salt if desired. Let cool until thick but pourable.
Assembly
- Pour the cooled caramel over the chilled cheesecake. Garnish with salted peanuts or caramel shards if desired.
Notes
Store covered in the refrigerator for up to 4 days. Freeze slices wrapped tightly for up to 1 month. Add caramel sauce after freezing the cake.