caramel cheesecake

Sweet caramel, crisp apples, creamy vanilla cheesecake, and a cinnamon whipped cream to top it all off.  This cheesecake is an absolute dream!

Instant Pot Caramel Apple Cheesecake

graham cracker crumbs (about 8 crackers)

butter

cinnamon

caramel sauce

Granny Smith apples, peeled, cored, and sliced (see note)

sugar

oz cream cheese, room temperature

Greek yogurt

all-purpose flour

vanilla extract

egg, room temperature

heavy cream

pecans

Spray a 7 inch springform pan with nonstick cooking spray

Stir graham cracker crumbs, cinnamon, and melted butter together and press evenly across the bottom and 1 inch up the side of the pan.  Add enough caramel to cover the bottom surface, about ⅓ cup. Place in the freezer for 10 minutes.  (See note regarding crust options)

In a bowl or ziplock bag, toss apple slices with sugar and cinnamon.

Arrange apple slices on top of the crust, so they are all laying flat.

Using a hand mixer, beat cream cheese and sugar at medium speed until smooth.  Blend in yogurt, flour, and vanilla. Add egg and mix just until incorporated.  Do not over mix! (see note about food processor method)

Pour the cheesecake mixture over the apples and smooth it out with the back of a spoon.

Add 1 cup of water to the pressure cooker pot and place trivet inside.  Using a tinfoil sling, carefully lower the prepared pan onto the trivet.  

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 30 minutes.

When cooking is complete, unplug the pressure cooker and use a 15-minute natural release and then release any remaining pressure.  

Remove cheesecake, set on a cooling rack.  Use the corner of a paper towel to soak up any moisture on top of the cheesecake.

When cheesecake has cooled to room temperature, refrigerate covered with plastic wrap for at least 4 hours or overnight.

Note: I like to take the ring off the pan before I place it in the refrigerator because I feel like it prevents the crust from being too soft, but some people think this might allow the cheesecake to crack as it chills.  You decide!

When the cheesecake is chilled and ready to serve, prepare the Cinnamon Whipped Cream by whipping the cream, powdered sugar, cinnamon, and vanilla until thick with either a high-speed blender or hand mixer.  Top cheesecake with the cream and smooth.

Top with an extra drizzle of caramel and chopped pecans and serve!

OH.MY.GOODNESS!!!  I only make your cheesecakes because they are the best.  This recipe doesn’t disappoint.  It will be a fall staple in our house.

My husband keeps going on and on about it.  My son has asked me to make it for his principal. 😀. I’ve shared it with friends on FB.  It’s way too good not to share.  Thank you SO much!!!

I used vanilla French style yogurt because that is what I had and it worked just fine.

I followed this recipe exactly and it was perfect.  I would not change a thing. 

Wish I could share my photos! It was a fabulous gift for my mom on this Mother’s Day.

This was delicious!  Easy to make and enjoyed by all.  I’ll be making another for my husband’s hunt club to share.  His only comment is that he wanted more cinnamon flavor - that’s a comment (change) I can work with.  This will be on my thanksgiving menu and a new fall favorite. A million times - thank you!

Caramel Cheesecake is easy to make and such a delicious decadent dessert recipe. Perfect for any occasion!

Caramel Cheesecake

graham crackers (about 8-9 whole crackers)

salted butter (melted (about 5 tablespoons))

cream cheese

Sweetened Condensed Milk

lemon juice

eggs

flour

ginger

salt

Combine crushed graham crackers, sugar, and butter until mixed well. Press into the bottom of a parchment lined 9 inch springform pan. I find that using the bottom of a flat glass works well to get the crust pressed in tightly.

Crust

In a large bowl, with an electric mixer, beat cream cheese until fluffier and increased in volume slightly. Slowly pour in sweetened condensed milk while continuing to mix.

Beat in lemon juice and vanilla extract.

Reduce mixer speed to low and add eggs one at a time. Do not beat quickly as this will create air bubbles in the cheesecake mixture. Lastly, beat in flour.

Pour filling into springform pan and bake on center oven rack at 300  Fahrenheit degrees for 70 - 75 minutes.  Center should still wiggle slightly when cheesecake is finished.  It will firm up as it sets.

Allow cheesecake to set at room temperature for one hour, then in the refrigerator for at least three hours. When cheesecake is completely cooled, top with caramel sauce. Either pour over the entire cake or drizzle on individual pieces depending on how you prefer to serve.

Filling

Instant Pot (my preferred method): Pour sweetened condensed milk and spices into an oven safe bowl that will fit into the interior pot of your pressure cooker (I used a small stainless steel bowl). Mix well if you have added spices. Pour 2 cups of water into the inner pot of the instant pot, then place bowl with sweetened condensed milk in too.  Set to manual for 45 minutes, then allow to natural pressure release. Blend with an immersion blender (or in your upright blender) until smooth.

Slow cooker: Pour sweetened condensed milk and spices into a glass canning jar. Mix well if you have added spices. Close tightly with a canning jar lid (not a plastic lid!). Place jar(s) with sweetened condensed milk into slow cooker. Pour enough water to cover mason jars. Place lid on slow cooker and cook on LOW for 8 to 10 hours. (My preference is 8 hours for a lighter more pourable caramel sauce). If you have lumps, blend with an immersion blender (or in your upright blender) until smooth.

Stove top: Pour sweetened condensed milk and spices into a glass canning jar. Mix well if you have added spices. Close tightly with a canning jar lid (not a plastic lid!). Place jar(s) with sweetened condensed milk into a pot. Pour enough&nbsp; water to cover mason jars. Place lid on pot and simmer on LOW for about 90 minutes. Make sure to keep the water level so that it is covering the jars - check this frequently. If you have lumps, blend with an immersion blender (or in your upright blender) until smooth.

Caramel Sauce

FULL INSTRUCTIONS:
Caramel Cheesecake: https://www.mamalovesfood.com/caramel-cheesecake

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CARAMEL CHEESECAKE

These simple salted caramel pretzel mini cheesecakes start with a buttery graham cracker crust, then a twisty pretzel, perfectly sweetened vanilla cheesecake, another pretzel, and sea salted caramel sauce. So pretty, no one will ever guess they're so easy to make!

Salted Caramel Pretzel Mini Cheesecakes

graham cracker crumbs

butter (melted)

egg (at room temperature)

caramel sauce ((see note))

coarse sea salt

mini pretzel twists (divided)

Preheat oven to 350 and line muffin tins with paper cupcake liners (not foil liners).

First prepare the crust. Combine graham cracker crumbs (or graham cracker sheets, broken into several pieces) and sugar to a food processor or blender and pulse until combined (or until your graham cracker sheets become fine crumbs). Add melted butter and continue to pulse another 30 seconds or so until mixture is moistened.

Add about 2 tablespoons of the crumb mixture to each cupcake liner. Gently press and flatten mixture with your thumb to make an even layer in the bottom of each liner. Bake for 5 minutes.

Prepare the cheesecake layer by creaming together the cream cheese, egg, sugar, and vanilla until smooth.

Place one pretzel in each liner, flat on top of the crust. Fill each liner 3/4 full with the cheesecake mixture. Bake for 20-25 minutes until cheesecake is set. (Just wiggle the pan a little big and if the cheesecake doesn't move much it's done)

Allow to cool about 15 minutes. Top each cheesecake with about a teaspoon of caramel sauce, then place one pretzel and top and sprinkle with a bit of sea salt. Chill at least 1 hour or until ready to serve.

This Salted Caramel Cheesecake is the best you'll ever have! The caramel sauce is my favorite and you'll find that it isn't simply drizzled on top, but it's actually layered inside the cheesecake as well! It's smooth, creamy and delicious!

Easy Salted Caramel Cheesecake

(518 grams) sugar

tbsp (140 grams) salted butter, room temperature

tbsp (49 grams) all purpose flour, sifted

(268 grams) graham cracker crumbs

salted butter, melted

brown sugar

oz (678 grams) cream cheese, room temperature

(144 grams) light brown sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream

tbsp vanilla extract

Toffee bits

To make the caramel sauce, pour the sugar into an even layer in a large saucier pan.

2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.

3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
4.

Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
5.

Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
6.

Set about 1 1/2 cups of caramel sauce aside for topping. Add the flour to the remaining caramel and set that aside.
7.

To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. C

mbine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. B

ke the crust for 10 minutes, then set aside to cool.
10.

over the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
11.

educe oven temperature to 300°F (148°C).
12. Po

r the caramel sauce with the flour into the bottom of the crust and spread into an even layer.
13. To

make the cheesecake filling, beat the cream cheese, brown sugar and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
14. Ad

the sour cream and vanilla extract and mix on low speed until well combined.
15. Ad

the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
16. Po

r the cheesecake batter into the crust, over the caramel.
17. Pl

ce the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
18. Ba

e for 1 hour 45 minutes. The center should be set, but still jiggly.
19. Tu

n off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
20. Cr

ck the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21. Re

ove the cheesecake from the oven and remove the water bath and wrapping.
22. Re

rigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
23. Pr

or to serving, pour 1/2 a cup of the remaining caramel sauce over the cheesecake and sprinkle with some toffee bits. Serve cheesecake slices with the remaining cup of caramel sauce, for drizzling.
24. St

re cheesecake in the fridge. Cheesecake is best for 3-4 days.

I made this the night before thanksgiving - my first time ever attempting a cheesecake. The store was sold out of crockpot bags and despite three layers of foil, some water did seep it’s way in from the water bath, but thankful it still turned out PERFECT! Every thing about it is just spot on. My entire family RAVED  about it and the other thanksgiving desserts were left untouched! I had a great time making it and really appreciated the very specific direction. Thank you for this amazing recipe it will be one I use for years!! 

Mine came out great even though the power did go out while it was baking.  It just got a little brown on the top.  The crust with the caramel soaked in was my favorite part.  I loved being able to say that I made my own caramel.   In the filling, I added 1/2 a cup of heavy whipping cream.  This was a great recipe for my first time making a cheesecake.

Can you make two of these salted Carmel cheesecake in the oven at the same time or do you have to make it separately? Do you use regular bake or convention oven bake?  What brand or kind of toffee bits do you use?  Thank you!!

Followed the recipe to the letter, but I believe the top of the filling has gone a light brown colour, is this normal?

This is a great recipe especially the trick with the water bath! Thanks a lot for sharing this. My friends are addicted to this cake.

I made this cheesecake for my husbands birthday this week. After the first bite, he immediately closed his eyes and said “Mmm, this is the best cheesecake I have ever had”. It was also a hit with his co-workers the next day.  Thanks for a great recipe! 

I've made this twice now and making it again this upcoming weekend for a birthday party.  It's a HUGE hit!!!  Sooo good!!

This was amazing cheesecake, to quote my husband “this is the best cheesecake I’ve ever had” and my son “ I don’t really even like cheesecake but this is amazing”. Made it for my best friends birthday and she loved it too. I will make it again. 

Great recipe and directions. My first Cheesecake from scratch. For my son’s birthday. 
Thank you!

Hi, i find making your mini cheesecakes  fun for my family and friends so i would like to kindly ask if after making the batter with the ingredients above, i can dish them into muffin cups and bake them for 15min like your other mini recipes call for. Thank u. Hoping to make this for a party this weekend.

Thank u so much. that really helps. will add an additional 5min to the baking process. Will let u know how it goes

My go to when I want something sweet or to give to someone else to enjoy!

I love this recipe! I forgo the toffee and add sea salt to the top. I get requests for it often 💜

Love this recipe! I couldn't find the toffee bits where I live so I used chopped pistachios and everyone loved it. I also didn't do a bath, just put a baking pan with water on the rack under the cake. It came out perfect and the texture was so creamy! My first attempt at making caramel and have to say I was really happy with it, not as difficult as I thought it would be.

I made this a couple months ago. Literally amazing. I'm going to make it again today, but I want to add homemade Huckleberry sauce to it. They're like blueberries but wild.  I'm not going to adjust the recipe but will let you know how it turns out!

Can I divide or multiply this recipe? Or I have to follow it as it is?
Thank you Linsay
This recipe is awesome!

The caramel is addictive. I made the cheesecake last night, it was cooked all the way through but the entire cake seems really bouncy and after cooling had pulled away from the sides, is that normal? I am taking this cake to a barbeque....i did not alter a thing, i am just worried thats its more bouncy less dense?

I made this recipe for my grand daughter's 13th birthday. It was divine!!  I had to make the caramel twice because it just got too dark the first time. (Didn't throw away though because it will be great on vanilla icecream!) I have a smooth top stove which is different than gas so I adjusted the cooking time by the 30 seconds and it turned out smooth an buttery and just MMMMMM!! It was a big hit with the family! Wonderful recipe...THANKYOU!

Made this for my mother's birthday, my father is not the best baker so he asked for professionak help lol. I made an extra layer of toffee between the caramel layer and the main filling with blitzed up and toasted toffee, super easy recipe to do right, just sealing the tin is the hardest part, and I had some issues with the caramel sauce melting all the way through and the sides of the pan set up before I could fully incoporate the cream, but still had plenty of yummy sauce

Snickers Cheesecake is a vanilla cheesecake full of chopped Snickers bars, layered with chocolate &amp; caramel sauce and nestled in an Oreo crust. It’s an amazing thick, creamy and gooey treat!

Snickers Cheesecake

Oreo crumbs

tbsp butter, melted

tbsp flour

eggs, room temperature

sour cream

tsp vanilla extract

30-35 mini snickers bars, chopped

chocolate sauce

Whipped cream (Homemade Whipped Cream recipe)

chocolate sauce (I use Smucker’s Chocolate Sundae Syrup)

caramel sauce (I use Smucker’s Caramel Sundae Syrup)

chopped mini Snickers

2. In a small bowl, combine crust ingredients and mix well.

3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.

4. Bake crust for 10 minutes then remove.

5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.

CRUST

2. In a large bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

4. Add the sour cream and vanilla extract. Beat on low speed until well combined.

6. Add about half of the filling to the springform pan.

7. Pour the chocolate and caramel sauce on top of the filling. Then, use an offset spatula to swirl the sauces into the filling.

7. Pour the remaining cheesecake filling into the pan and again use the offset spatula to swirl around the chocolate and caramel sauces.

8. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.

9. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

11. Turn off heat and leave cheesecake in oven with door closed for 20 minutes.

12. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.

13. Remove cheesecake from oven and chill.

14. Remove springform pan sides from cheesecake and top with additional chocolate and caramel sauce, chopped mini Snickers and whipped cream.

CHEESECAKE FILLING

This Snickers Cheesecake was the first cheesecake I ever made. Being it was my first I really didn't know how it would turn out. I followed Lindsay's directions and low &amp; behold - it came out perfect!  It took me a long time to prep but it was so worth it. I made it for Thanksgiving and my family loved every single bite. Give it a try - you won't be sorry! Thanks Lindsay!!

Hello Lindsay, Made this last night but my crust is super soggy 🙁

Banoffee Cheesecake; a lusciously creamy no-bake cheesecake, full of fresh bananas and sticky toffee sauce, on top of a buttery biscuit base! Move over Banoffee Pie!

Banoffee Cheesecake

digestive biscuits, HobNobs,

(6 ½ tbsp) butter

(18 oz) full fat cream cheese

(½ cup) icing sugar or soft brown sugar

lemon

milliliters (1 ¼ cups) double cream

Toffee

bananas

Foam candy bananas, banana chips or fresh banana slices to decorate (optional)

This Caramel Apple Blondie Cheesecake is pure caramel apple heaven, I kid you not. It has layers of apple spice blondie and no-bake caramel cheesecake, and it's topped with cinnamon apples and caramel sauce!

Caramel Apple Blondie Cheesecake

unsalted butter

(216 grams) brown sugar, unpacked

vanilla

(195 grams) flour

tsp apple pie spice

tsp baking powder

tsp baking soda

tsp salt

(79 grams) chopped apple (about 1/2 an apple)

(104 grams) sugar

(72 grams) brown sugar, unpacked

caramel sauce*

+ 2 tbsp heavy whipping cream, cold

tbsp (44 grams) powdered sugar

apples, thinly sliced

nutmeg

tbsp (56 grams) brown sugar

(120 milliliters) heavy whipping cream

(29 grams) powdered sugar

1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.

2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.

4. Add the vanilla, egg and egg white and whisk until incorporated

5. In another bowl, combine dry ingredients.

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Top 11 caramel cheesecake recipes from across the web

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Top Tags

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The most viewed caramel cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine