Salted Caramel Cheesecake Recipes From Heaven

A delicious No-Bake Cheesecake packed full of a Salted Caramel Cheesecake filling with Pretzels & Popcorn!– A delicious dessert perfect for every occasion!

YES – That’s right… SALTED CARAMEL CHEESECAKE! Hello my actual heaven. After the undoubted & continued success of myNo-Bake Caramel Rolo CheesecakeI decided that it was time to share this beauty – which in my opinion is utterly scrumptious. How can it not be? Its no-bake, its creamy, its delicious, and its heavenly salted caramelly – with popcorn & pretzels involved!

The recipe is very similar to myNo-Bake Caramel Rolo Cheesecakeas its the same sort of base recipe, with a couple of alterations to fit the delicious salty sweet flavouring.This Cheesecake is so incredibly easy to make – simply crush the biscuits & pretzels, mix with the butter, and press to make the base. Cream together the cream cheese, vanilla, and sugar in an electric mixer, add the caramel and mix again, and the cream & salt and mix again and its all done! Decorate how you please!

Salted Caramel Cheesecake Blondies

I have had several comments over my year of blogging about how amazing my cheesecakes are (thank you!) and that I am indeed the Cheesecake Queen (I’m blushing) but I have had many many many questions about how they set so well without any additions to help it – if you use FULL FAT ingredients, you follow my method, and you’re brave – there is no reason why it won’t work!

You have to stick at it – you have to make sure the mixture is thick and delicious, but not be impatient and make it too quickly – because the mixture might fail! I have personally never ever had a problem – but I do make them pretty damn often as you can tell!

The Pretzels in the base of the cheesecake give it the slightly salty edge that the base desires, with even more pretzels and TOFFEE POPCORN on top, and of course – oodles and oodles of caramel sauce! Seriously though – I adore this recipe, its is delicious, and I know you will all love it too!

Salted Caramel No Bake Cheesecake

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Welcome to my Kitchen! I’m Jane, a food writer, photographer and blogger. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Enjoy! xBest Salted Caramel Cheesecake Recipe – We take a classic rich, tangy, and delicious cheesecake to the next level of indulgence by adding a Biscoff cookie crust and decadent salted caramel topping!

We are big fans of a homemade cheesecake around the holidays. This simple classic cheesecake, with Biscoff crust and a salted caramel topping is completely irresistible.

Ooey Gooey Salted Caramel Cheesecakes

You can make the crust with graham crackers or ginger snaps as well, but we love the unique flavor of Biscoff cookies. Plus, they crumble beautifully into a great crumb crust!

The caramel topping can be thick homemade caramel sauce or store-bought caramel sauce for ease. Make the cheesecake the day before an event and chill, then bring it out of the refrigerator when ready to serve for an appealing surprise and any meal!

Preheat the oven to 350°F. Place one oven rack in the middle position, and the other one in the very bottom. Place a large rimmed baking sheet on the bottom rack to catch any leakage from the cheesecake. Line the bottom of a 9 to 9 ½ inch springform pan with parchment paper. Then clamp the ring around the bottom tightly. Trim off the edges of the paper. 

Chocolate Honeycomb Salted Caramel Cheesecake (no Bake)

Pour the crust mixture into the prepared pan. Use a drinking glass to press the crumbs evenly over the bottom and up the sides of the pan, about 2/3 the way up. Carefully place the crust in the oven and bake for 10 minutes.

For the Cheesecake Filling: Meanwhile, set out an electric stand mixer. Place the cream cheese in the bowl. Beat on high for 2 to 3 minutes to soften and fluff the cream cheese. One at a time, add the eggs and allow them to beet completely into the mixture before adding the next egg. Scrape the bowl with a spatula. Then turn the mixer on low and beat in the sour cream, sugar, vanilla extract, and salt.

When the crust comes out of the oven, carefully pour the cheesecake batter into the crust and place it back in the oven. Bake for 45 minutes. If the top of the cheesecake starts to turn brown, loosely drape a piece of foil over the top and continue baking.

The Best Caramel Cheesecake

Then warm the caramel sauce, just enough to make it pourable. (You do not want it to be hot!) Pour the caramel sauce over the top of the cheesecake. It should rest in the indentation of the top of the cake.

The sour cream adds a lightness that helps to cut the richness of the cream cheese. It also makes the base of the cheesecake airy, tender, and a bit more pliable, so it is less likely to crack while baking. No water bath required!

Store homemade caramel cheesecake in a cake box in the refrigerator. It will keep well for up to 5 days in the fridge.

Salted Caramel Pumpkin Cheesecake

I suggest freezing before adding the salted caramel sauce on top. Let the cheesecake cool completely, then wrap it in layers of plastic wrap and aluminum foil. Freeze for up to one month.

The best way to thaw a frozen cheesecake is to set it in the fridge overnight. I suggest keeping it wrapped in the plastic wrap so that it stays moist and tender.

We take a classic rich, tangy, and delicious cheesecake to the next level of indulgence by adding a Biscoff cookie crust and decadent salted caramel topping!

Salted Caramel Cheesecake With Oreo Cookie Crust

To freeze: I suggest freezing before adding the salted caramel sauce on top. Let the cheesecake cool completely, then wrap in layers of plastic wrap and aluminum foil. Freeze for up to one month.

The best way to thaw a frozen cheesecake is to set it in the fridge overnight. I suggest keeping it wrapped in plastic wrap so that it stays moist and tender.

Serving: 1 pc , Calories: 472 kcal , Carbohydrates: 50 g , Protein: 8 g , Fat: 27 g , Saturated Fat: 14 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 7 g , Trans Fat: 0.3 g , Cholesterol: 117 mg , Sodium: 623 mg , Potassium: 219 mg , Fiber: 0.3 g , Sugar: 40 g , Vitamin A: 783 IU , Vitamin C: 0.3 mg , Calcium: 126 mg , Iron: 1 mgSalted Caramel Cheesecake Bars feature an easy graham cracker crust, ultra rich and creamy caramel cheesecake filling, and topped with more gooey salted caramel. Easy to make and transport!

Salted Caramel Pretzel Cheesecake Recipe — Crooked Recipes

Texture: The crust is thick, crunchy, and buttery while the cheesecake is insanely rich and creamy. Top it with gooey caramel and it’s HEAVEN.

As much as I love cheesecake, it can be kind of a pain to make – especially if there’s a water bath involved. Sometimes it’s a wild hunt for a pan big enough to create a water bath.

Then there’s the long baking time and even longer chilling period. It’s definitely not a recipe to make when you want an instant sweet craving satisfied.

These 6 Baked Cheesecake Recipes Are Proof Heaven Exists

You’re looking for the edges of the cheesecake to be just slightly golden and for the top of the cheesecake to look dry. However, the key is for the center to remain slightly jiggly.

In this recipe, you’ll see that after the cheesecake has baked we turn off the oven but allow the the cheesecake to remain inside with the oven door just cracked open for 30 minutes. You can stick a wooden spoon in to keep the door open just a little. This not only helps to finish off the cheesecake baking without overcooking, but the gentle cool down also helps to prevent cracks.

No! Even though I love my easy caramel sauce recipe, you could easily use store-bought instead. Trader Joe’s is my favorite brand.

No Bake Salted Caramel Cheesecake!

Yes! Simply double all of the ingredients and bake in a 9 by 13-inch baking pan, checking for doneness at 45 minutes.

This Salted Caramel Cheesecake Bars recipe calls for an easy graham cracker crust with a little added cinnamon, which I think compliments the caramel beautifully. If you don’t prefer graham crackers, or can’t find any, you can use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like! Please note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.

Yes! The untopped bars can also be frozen for up to 1 month. Top with the caramel then allow to thaw in the fridge overnight.

Salted Caramel Cheesecake Made Easy

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