A butter and caramel cheesecake combines the richness of a classic baked cheesecake with the deep, buttery sweetness of homemade caramel. It has a creamy filling, a crisp biscuit base, and a smooth caramel topping.
Ingredients
For the Biscuit Base
- 250 g (about 2 cups) digestive biscuits or graham crackers, crushed
- 100 g (7 tablespoons) unsalted butter, melted
- 2 tablespoons brown sugar (optional)
- Pinch of salt
For the Cheesecake Filling
- 700 g (24 oz) full-fat cream cheese, softened
- 150 g (¾ cup) granulated sugar
- 3 large eggs
- 200 ml (¾ cup + 1 tablespoon) heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour or cornstarch
- ¼ teaspoon salt
For the Butter Caramel Sauce
- 150 g (¾ cup) brown sugar
- 80 g (5½ tablespoons) unsalted butter
- 120 ml (½ cup) heavy cream
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
1. Prepare the Base
- Crush the biscuits into fine crumbs.
- Mix with melted butter, sugar, and salt.
- Press firmly into a 9-inch (23 cm) springform pan.
- Chill for 20–30 minutes.
Optional: Bake the crust at 175°C (350°F) for 8–10 minutes for extra crispness.
2. Make the Cheesecake Filling
- Beat softened cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Add heavy cream, vanilla, flour/cornstarch, and salt.
- Mix until just combined.
Avoid overmixing because too much air can cause cracks.
3. Bake the Cheesecake
- Pour filling over the crust.
- Bake at 160°C (320°F) for about 55–70 minutes.
- The edges should look set, while the center should still have a slight wobble.
Turn off the oven and leave the cheesecake inside for about 30 minutes with the door slightly open.
- Cool completely.
- Refrigerate for at least 6 hours, preferably overnight.
4. Make the Butter Caramel
- Melt butter in a saucepan over medium heat.
- Add brown sugar and stir until dissolved.
- Slowly add cream while stirring.
- Simmer for 3–5 minutes until smooth and slightly thickened.
- Add vanilla and sea salt.
- Cool before pouring over the cheesecake.
Decorating Ideas
Top with:
- Extra caramel drizzle
- Flaky sea salt
- Whipped cream
- Toasted pecans or walnuts
- Caramelized nuts
- Chocolate shavings
Tips for a Perfect Cheesecake
✅ Use full-fat cream cheese for the creamiest texture.
✅ Bring ingredients to room temperature before mixing.
✅ Do not overbake—the center should remain slightly soft.
✅ Chill overnight for the best flavor and texture.
✅ Add caramel only after the cheesecake has fully cooled.
Storage
- Refrigerator: 4–5 days in an airtight container.
- Freezer: Up to 2 months (without caramel topping is best).
The result is a rich dessert with a silky cheesecake center, buttery biscuit crust, and deep caramel flavor—ideal for celebrations or a special dessert.