Recipes Salted Caramel Baked Cheesecake at home

Salted Caramel Baked Cheesecake - . Today I am sharing this Salted Caramel Baked Cheesecake! A quick and easy dinner that is ready in under 35 minutes! This Salted Caramel Cheesecake is the best! Combined with the usual cream cheese, sour cream, vanilla and eggs, you get a wonderful silky-smooth cheesecake filling. And with all the caramel baked into the cheesecake in addition to the caramel on top - it's pure caramel cheesecake heaven! This Baked Salted Caramel Cheesecake recipe is a combination of simple caramel sauce and an easy baked cheesecake. The only cheesecakes I'd had were the set in the fridge kind and something about baking cream cheese just seemed strange.

This salted caramel cheesecake is seriously the best cheesecake recipe ever. Mini Salted Caramel Cheesecakes are topped with homemade salted caramel sauce and a chocolate drizzle to create one of the most delicious cheesecakes you'll ever eat. I like to consider myself one of the "official birthday bakers" of my family.

You can cook Salted Caramel Baked Cheesecake with 14 Ingredients and 7 steps. See the following guide!

1. The salted caramel.
2. 270 g Nataniel Caramel Blondie Sauce.
3. 1/4 cup cream.
4. 1 teaspoon sea salt flakes.
5. The cheesecake.
6. 250 g crushed Tennis biscuits.
7. 100 g salted butter, melted.
8. 1/2 teaspoon cinnamon.
9. 1/2 teaspoon ground ginger.
10. 500 g cream cheese, room temperature.
11. 2 tablespoons brown sugar.
12. 2 teaspoons teaspoon vanilla essence.
13. 200 ml sour cream.
14. 3 large eggs, room temperature.

There are a lot of people in my family, and that means a lot. Drizzle the salted caramel on top of each cheesecake. Some of your cheesecakes may slightly sink down. There are a variety of reasons why the centers may sink.

1. For the salted caramel, combine the caramel sauce, cream and salt in a small pot. Stir until smooth. Allow to cool. Save 1/4 cup of the caramel for drizzling..
2. Spray an 8 inch round spring form tin with some Spray and Cook. In a food processor bring the biscuits to fine crumbs. Mix in the cinnamon and ginger and add the melted butter. Blitz one more time to combine completely. Tip the mixture into your prepared tin and press down all over the base and up the sides..
3. In a mixing bowl, beat the cream cheese, the remaining caramel and sugar until smooth and creamy..
4. Add the eggs, then the vanilla essence and beat until well incorporated. Beat for a further 2 minutes on a low to medium setting. Add the sour cream and beat until just combined..
5. Pour the filling into the biscuit base and smooth over the top as much as possible..
6. Place the tin onto the middle shelf of the oven. Bake for around 80 minutes or until the centre is almost set. There should be a very slight wobble in the centre. Let cool at room temperature for at least 45 minutes. Finally, transfer to the fridge to cool completely..
7. To serve, mix a little water into the leftover caramel and heat for 15 seconds in the microwave. Drizzle over the top of the cake and the slices once served..

You can freeze the baked & cooled mini cheesecakes and top with some warm salted caramel before serving. Tutorial for how to make a white chocolate salted caramel cheesecake without gelatine. For a special-occasion dessert, this sweet and salty cheesecake can't be beat. MORE+ LESS A delicious No-Bake Cheesecake packed full of a Salted Caramel Cheesecake filling with Pretzels & Popcorn! - A delicious dessert perfect for every occasion! The recipe is very similar to my No-Bake Caramel Rolo Cheesecake as its the same sort of base recipe, with a couple of alterations to fit the.