Caramel Cheesecake Recipe

Indulge in this rich and creamy caramel cheesecake! A perfect blend of buttery graham cracker crust, smooth cream cheese filling, and a luscious caramel swirl, topped with a crunchy cornflake crumble. This recipe is not for the faint of heart (or the calorie-conscious!), but it's worth every delicious bite. Freezes beautifully for up to 2 months, making it perfect for parties or a special treat anytime.

Prep Time 30 mins

Cook Time 75 mins

Calories 603.5 kcal

Protein 18g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Caramel Cheesecake

Corn Flakes
1/2 cup (113g) unsalted butter
3 (8 ounce) packages (850g) cream cheese
1 ½ cups (300g) granulated sugar
4 large eggs
2 teaspoons vanilla extract
½ cup (120ml) caramel sauce
1/4 teaspoon ground nutmeg

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How to Make Caramel Cheesecake

**Prepare the Crust:** Preheat oven to 350°F (175°C).
**Melt Butter:** In a medium saucepan, melt 1/2 cup (113g) unsalted butter over low heat. Remove from heat.
**Combine with Cornflakes:** Add 2 cups (45g) crushed cornflakes and mix until well combined.
**Press into Pan:** Press approximately ¾ of the mixture into the bottom and up the sides of a greased 9-inch (23cm) springform pan.
**Reserve Topping:** Set aside the remaining cornflake mixture for the topping.
**Chill Crust:** Refrigerate the prepared crust while you make the filling.
**Make the Filling:** In a large bowl, beat 3 (8 ounce) packages (850g) cream cheese until smooth and creamy.
**Add Sugar:** Gradually add 1 ½ cups (300g) granulated sugar, beating until well combined.
**Incorporate Eggs:** Add 4 large eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl.
**Add Vanilla:** Stir in 2 teaspoons vanilla extract.
**Pour into Crust:** Pour the cream cheese mixture into the prepared crust.
**Swirl in Caramel:** Drizzle ½ cup (120ml) caramel sauce over the top of the cream cheese mixture. Gently swirl a knife through the mixture to create a marbled effect.
**Prepare Crumble Topping:** Combine the reserved cornflake mixture with 1/4 teaspoon ground nutmeg.
**Add Topping:** Sprinkle the cornflake and nutmeg mixture evenly over the cheesecake.
**Bake:** Bake for 45-55 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. It will firm up as it cools.
**Cool and Freeze (Optional):** Let the cheesecake cool completely on a wire rack. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months.
**Serve:** To serve, thaw the cheesecake in the refrigerator overnight or at room temperature for 2-3 hours before slicing and serving.