Description
Salted Caramel Cheesecake comes together without ever touching an oven, giving your dessert skills an effortless upgrade. Creamy layers of caramel and smooth cream cheese create a dreamy treat that melts in your mouth with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 cups cream cheese, softened
- 1 cup caramel sauce
- 2 cups Oreo cookies
- 12 cup unsalted butter
- 1 cup heavy cream
- 12 cup dark chocolate
Supporting Ingredients:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt flakes
- 14 cup heavy cream
- 2 tablespoons caramel sauce
Optional Toppings:
- Whipped cream
- Extra caramel drizzle
- Crushed Oreos
- Chocolate shavings
Instructions
- Pulverize 2 cups of Oreo cookies (about 22 cookies) into fine crumbs using a food processor or rolling pin. Mix thoroughly with ½ cup melted unsalted butter.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan. Compact the crust evenly using the back of a spoon. Refrigerate for 15 minutes to set.
- In a large mixing bowl, beat 2 cups softened cream cheese until completely smooth and creamy at room temperature.
- Add 1 cup powdered sugar, 1 cup caramel sauce, and 1 teaspoon vanilla extract to the cream cheese. Mix until ingredients are fully incorporated.
- In a separate bowl, whip 1 cup heavy cream until stiff, glossy peaks form using an electric mixer set at medium-high speed for about 3-4 minutes.
- Gently fold the whipped cream into the caramel cream cheese mixture. Use a spatula and fold carefully to maintain the cream’s volume.
- Spread the filling evenly over the chilled Oreo crust. Use an offset spatula to create a smooth surface.
- Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set completely.
- For the ganache, heat ¼ cup heavy cream in a small saucepan until warm but not boiling, about 1-2 minutes.
- Pour the warm cream over ½ cup chopped dark chocolate. Let sit for 2 minutes, then stir until completely smooth and glossy.
- Stir 2 tablespoons caramel sauce into the chocolate ganache. Allow to cool for 10 minutes at room temperature.
- Pour the cooled ganache over the chilled cheesecake, allowing it to drip slightly down the sides.
- Sprinkle 1 teaspoon sea salt flakes evenly across the top of the ganache.
- Garnish with additional whipped cream, crushed Oreos, and chocolate shavings just before serving.
- Keep the cheesecake refrigerated until ready to slice and serve. Best enjoyed within 3 days of preparation.
Notes
- Crushing Oreos into very fine crumbs ensures a smooth, compact crust that holds together perfectly when serving your cheesecake.
- Chilling the cheesecake overnight allows the filling to set completely and develops a richer, more intense caramel flavor.
- Whipping the heavy cream to stiff peaks creates a lighter, fluffier texture that makes the cheesecake feel decadent but not heavy.
- For a gluten-free version, swap regular Oreos with gluten-free chocolate sandwich cookies and ensure all other ingredients are gluten-free certified.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cheesecakes
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg