Caramel Cheesecake

Yield: 12–16 servings

| Prep: 1 hr |

Bake: 1 hr 10 min

| Chill: 6–8 hrs

Ingredients

Crust

• 22 Oreo cookies (250g), crushed

• 56g (4 Tbsp) unsalted butter, melted

• 60g (½ cup) chopped pecans or chocolate chips

Filling

• 904g (32 oz) full-fat cream cheese, softened

• 200g (1 cup) packed light or dark brown sugar

• 240g (1 cup) full-fat sour cream, room temp

• 1 tsp vanilla extract

• 1 tsp lemon juice (optional)

• 3 large eggs, room temp

• 73g (¼ cup) caramel sauce

Topping

• 73g (¼ cup) caramel sauce

• 113g (4 oz) semi-sweet chocolate, chopped

• 60g (½ cup) pecan halves

• Optional: flaky sea salt

  
  

Instructions

1. Preheat oven to 177°C (350°F). Line outside of a 9-inch springform pan with foil.

   
   

2. Crust: Mix Oreo crumbs + butter. Press into pan base and sides. Bake for 10 min. Sprinkle with pecans or chocolate chips.

   
   

3. Filling: Beat cream cheese + sugar until smooth (2 min). Add sour cream, vanilla, lemon juice. Mix in eggs one at a time—don’t overmix.

   
   

4. Layer: Pour half the batter into the crust. Swirl in caramel sauce, then top with remaining batter. Smooth surface.

   
   

5. Water bath: Place pan in a roasting pan with 1 inch hot water. Bake 55–70 min until center slightly jiggles.

   
   

6. Cool: Turn off oven, crack door, cool 1 hr inside. Then cool fully at room temp. Chill at least 4 hrs or overnight.

   
   

7. Topping: Drizzle melted chocolate + caramel over cold cheesecake. Top with pecans and sea salt.

   
   

8. Serve: Slice with a warm, clean knife between cuts. Store in fridge up to 5 days.

   
   

Tips & Notes

• Make Ahead: Chill overnight or freeze (without toppings) up to 3 months.

• Caramel: Use pourable consistency (microwave if needed).

• Chocolate: Use baking bars (not chips) for best melt.

• Optional: Toast pecans at 150°C (300°F) for 8–10 min for deeper flavor.