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Caramel Candy Cheesecake

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This indulgent cheesecake features a buttery graham cracker crust, a velvety cheesecake filling studded with caramel candies, and a luscious caramel sauce topping. It’s the perfect blend of creamy, sweet, and slightly salty flavors.

Ingredients

Scale

For the Crust:

  • 2 cups (200 g) graham cracker crumbs
  • 1/2 cup (115 g) unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 3 packages (675 g/24 oz) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs
  • 1/3 cup (80 ml) sour cream
  • 1/3 cup (80 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) caramel candies, chopped into small pieces

For the Caramel Topping:

  • 1 cup (240 ml) caramel sauce (store-bought or homemade)
  • 1/4 teaspoon sea salt (optional, for salted caramel flavor)
  • 1/4 cup (25 g) chopped pecans or walnuts (optional, for garnish)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
  2. Make the Crust:
    • In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
    • Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
    • Add the eggs one at a time, mixing after each addition.
    • Mix in the sour cream, heavy cream, and vanilla extract until just combined.
    • Gently fold in the chopped caramel candies.
  4. Bake the Cheesecake:
    • Pour the cheesecake filling over the cooled crust and smooth the top.
    • Wrap the bottom of the springform pan in aluminum foil to prevent leaks and place it in a larger baking pan. Fill the larger pan with hot water to create a water bath.
    • Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
    • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  5. Cool and Chill:
    • Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen the cheesecake from the pan.
    • Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
  6. Add the Caramel Topping:
    • Before serving, pour the caramel sauce over the top of the cheesecake. Sprinkle with sea salt and chopped nuts, if desired.
  7. Serve:
    • Slice and serve chilled. Store leftovers in the refrigerator for up to 5 days.

Notes

  • For homemade caramel sauce, melt 1 cup (200 g) of sugar in a saucepan until golden, then whisk in 1/2 cup (120 ml) heavy cream and 2 tablespoons butter.
  • Use soft caramel candies for the filling to avoid hard pieces in the cheesecake.

Find it online: https://ukfinda.com/caramel-candy-cheesecake/