Caramel Cheesecake

The nice thing about a simple cheesecake recipe is that there are so many delicious variations. Our caramel cheesecake is incredibly easy to make, as is the caramel sauce made from chewy caramel candies. The crust starts out as vanilla wafers, which bring a lovely vanilla flavor to each bite of cheesecake. Yum.

Ingredients for Caramel Cheesecake 

Leticia Almeida for Taste of Home

Crust:

• Vanilla wafers: Crushed vanilla wafers morph into a delicious cheesecake crust when mixed with sugar and butter.
• Sugar: The sugar makes the crust a little sweeter.
• Butter: Butter helps hold the crust mixture together; it also bakes into the crust.

Filling:

• Cream cheese: Cream cheese is what gives the cheesecake its signature texture and flavor; it’s the perfect consistency to make this incredibly delicious dessert.
• Sugar: The sugar is what makes the cheesecake sweet, otherwise it would still taste a little too much like cream cheese.
• Flour: Flour helps keep the cheesecake from cracking; it also adds to the cheesecake’s firmness, making it easier to slice.
• Vanilla extract: The vanilla extract adds just the right hint of vanilla flavor to the cheesecake.
• Eggs: Eggs help the cheesecake become a cake; without them, the consistency would be more like a  pudding. The eggs bind everything together and help the cheesecake become firm.

Caramel sauce:

• Caramels: Caramel squares serve as a simplified starting point to make the caramel sauce. Simple and scrumptious.
• Evaporated milk: Evaporated milk mixes with the caramels as they melt; the milk helps the caramels stay in a sauce form.
• Walnuts: The chopped walnuts add a little crunch to the topping. If you don’t enjoy nuts, no worries; they’re not crucial in this recipe.

Directions

Step 1: Make the crust

Leticia Almeida for Taste of Home

Preheat the oven to 375°F. In a small bowl, mix the vanilla wafer crumbs and sugar; stir in the butter. Press the crust mixture into the bottom and 3/4-inch up the sides of a greased 10-inch springform pan.

Step 2: Prepare the cheesecake

Leticia Almeida for Taste of Home

In a large bowl, beat the cream cheese and sugar together until smooth. Beat in the flour and vanilla. Add the eggs, beating on low speed until just blended. Pour the mixture into the prepared crust, then place the springform pan on a baking sheet.

Step 3: Bake the cheesecake

Leticia Almeida for Taste of Home

Bake the cheesecake for 30 to 35 minutes or until the center is almost set. Cool it on a wire rack for 10 minutes. Loosen the sides from the pan by running a knife around the edge, then let the cheesecake cool one hour longer. When it’s completely cooled, cover and refrigerate it overnight.

Step 4: Make the caramel sauce

Leticia Almeida for Taste of Home

In a large heavy saucepan, melt the caramels with the evaporated milk over low heat, stirring until smooth. Stir in the chopped walnuts. Allow the sauce to cool to room temperature. Remove the rim from the springform pan. Serve the cheesecake with the caramel sauce.

Editor’s Tip: Serving the caramel sauce alongside the cheesecake, rather than pouring it over the entire dessert, allows everyone to add as much (or as little) sauce as they like.

Leticia Alm for Taste of Home

Caramel Cheesecake Variations

• Add caramel to the bottom: Before putting the cheesecake mixture into the crust, pour enough caramel sauce over the crust bottom to coat it; this way, it bakes in for another layer of lusciousness.
• Make it a caramel apple cheesecake: Fold apple slices coated with cinnamon and flour into the cheesecake mixture for a delicious treat. Here’s a caramel apple cheesecake recipe to make things even easier.
• Change the crust flavor: Swap out the vanilla wafers for crushed graham crackers or crushed chocolate cookies to change the flavor of the crust. Use crushed ginger snaps to give the crust a slightly spicy note that pairs well with the cheesecake and caramel.
• Add mini chocolate chips: Mix a handful or two of mini chocolate chips into the cheesecake mixture before putting it in the crust, or follow this chocolate-chip cheesecake recipe.

How to Store Caramel Cheesecake

Since this dessert contains dairy, it should be stored in the refrigerator. Cover the cheesecake with plastic wrap to keep it fresh; it’ll last for about four days, refrigerated.

Can you freeze caramel cheesecake?

Yes, caramel cheesecake freezes well, allowing you to enjoy it weeks from now! Wrap the cheesecake or individual slices in at least two layers of plastic wrap, then a layer of foil. Eat the cheesecake within about six weeks for the best flavor. Thaw the frozen cheesecake in the refrigerator overnight before you wish to enjoy it again.

Can you make caramel cheesecake ahead of time?

Yes, this caramel cheesecake recipe is an excellent one to make a day or two ahead of a special occasion, or any occasion, for that matter. Keep it covered in the refrigerator in the meantime.

Caramel Cheesecake Tips

Leticia Alm for Taste of Home

Could I bake this using the water bath method?

Yes, you can. A water bath, or bain-marie, is often used to help a cheesecake retain moisture while baking.  To bake the cheesecake in a water bath, grease the inside of the springform pan, then wrap the outside with two layers of heavy-duty foil. Once you’ve added the crust and cheesecake and everything is ready to bake, place the springform pan inside a larger pan and add an inch of water to the outer pan. Bake the cheesecake at 325° for 55 to 60 minutes, or until the cheesecake has nearly set.

Can I make the crust out of nuts?

Yes, this caramel cashew cheesecake recipe features a delectable cashew crust, along with a cashew and caramel sauce for the top. Making a nut-based crust is nearly as easy as the cookie-crust version.

Could I make a honey topping for this cheesecake instead?

For an interesting twist, make a topping out of honey instead of caramel, as detailed in this honey pecan cheesecake recipe. Cheesecakes are quite customizable, so feel free to change the toppings or swap out the crust recipes as desired.