Baked Caramel Cheesecake is an insanely delicious dessert ! Rich, creamy and totally addicting. Perfect for any caramel lover.

This was bound to happen much sooner than now, seeing as I have this love affair with Caramel! And it is an amazing cheesecake.

I made a smallish Baked Caramel Cheesecake as this is very rich and only a small slice is enough to stop a sweet tooth’s craving.

NESTLe (no, I am not getting paid to say this!) made my day when they brought out their Caramel and Chocolate line!

This time I remembered to keep a pen and paper handy to write down exactly what I did.

I make so many recipes which turn out delicious. However, when I want to share it with you, I can not remember half of what I used.

And the quantities, … well, you know when you make something at a whim, the quantity of this or that needs adjusting all the time, and that is hard to remember what you ended up with.

For you guys that need to boil a can of Condensed Milk to get the Caramel version – IT IS TOTALLY WORTH IT with this recipe.

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More Cheesecake recipes you might like:

• Apple Carrot Caramel Cheesecake
• Tiramisu Cheesecake (No-Bake)
• Lemon Meringue Cheesecake
• Light Lemon Cheesecake Bars

Baked Caramel Cheesecake

Baked Caramel Cheesecake

Linda Nortje

Baked Caramel Cheesecake is an insanely delicious dessert ! Rich, creamy and totally addicting. Perfect for any caramel lover

4.50 from 4 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Additional Time (in oven) 15 minutes mins

Total Time 1 hour hr

Cook ModePrevent your screen from going dark

Servings 12 Servings

Calories 280.2 kcal

Ingredients

  

1x2x3x

• 100 g Digestive Biscuits finely crumbed ( 3.5 oz )
• 3 TB Unsalted Butter melted
• ¾ can of a 397g Caramel Condensed Milk
• 250 g Cream Cheese softened ( 8 oz
• 2 TB Flour
• 6 TB Caster Sugar Superfine Sugar
• 1 t Caramel Concentrate or Essence
• 1 extra-large Egg
• 1 cup Caramel Toffees roughly chopped

Instructions

 

• Pre-heat the oven to 180 deg C (350 deg F) – Spray an 18 cm (7 inch) oven pie dish with cooking oil
• Combine the Digestive biscuits and the melted Butter – press into the bottom of the dish
• Beat the Caramel Condensed Milk and the Cream Cheese together until smooth – add the Flour, Caster sugar, Caramel Concentrate and the Egg – beat until well combined
• Stir in the chopped Caramel Toffees – transfer the mixture to the pie dish
• Bake 35 – 40 minutes until the edges browns and start to pull away from the dish’s side (the center will still be a bit wobbly)
• Switch off the oven, open the door slightly and leave the cheesecake in the oven for another 15 – 20 minutes
• Remove from oven and let cool and set completely in the dish

Notes

• Decorate as you wish – I used the remaining Caramel Condensed Milk in the can and dusted lightly with Icing Sugar (Powdered Sugar)

Nutrition Facts

Baked Caramel Cheesecake

Amount per Serving

Calories

280.2

% Daily Value*

Fat

 

15.8

g

24

%

Saturated Fat

 

9.2

g

58

%

Polyunsaturated Fat

 

3.3

g

Carbohydrates

 

30.8

g

10

%

Sugar

 

25

g

28

%

Protein

 

4.9

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

LINDA