This cheesecake is another winner. It received raving reviews at a family gathering and was actually pretty simple to make! Go ahead and try it-this caramel cheesecake will not disappoint!
You can find a 9 inch springform pan here!
Caramel Cheesecake With Ganache
Ingredients
Crust:
- 45 oreos, processed into crumbs
- 7 T. butter, melted and cooled
Cheesecake Filling:
- 3-(8 oz) packages cream cheese, softened
- 1 cup packed brown sugar
- 3 eggs
- ¾ cup heavy whipping cream
Caramel Sauce:
- ½ bag craft caramels
- 1½ Tablespoons heavy cream
Chocolate Ganache:
- 1 cup Semi Sweet Chocolate
- 8 ounces heavy whipping cream
Instructions
- Grease a 9-inch springform pan.
- Combine crushed Oreos and melted butter to moisten.
- Press into bottom and up the sides of springform pan.
- Freeze while you make cheesecake filling.
Cheesecake Filling:
- Heat oven to 300° F
- Beat the cream cheese and 1 cup brown sugar on medium speed until smooth.
- Add eggs, one at a time, just until blended.
- Add ¾ cup heavy cream until blended. Pour this over the cold crust.
- Bake at 300°F 70-80 minutes until edge of cheesecake is set at least 2 inches from edge of pan. Middle will still wiggle a bit.
- Turn off the oven and open the door a bit. Let cheesecake sit there for 30 minutes.
- Cool on a rack for another 30 minutes.
- Chill in fridge a few hours.
Caramel Sauce:
- Melt caramels and cream in microwave until smooth. Pour over cheesecake, spread with offset spatula and chill.
Ganache
- Microwave heavy cream and the chocolate until melted. Whisk smooth. Let cool 10 mins and pour over caramel layer. Chill again until solid and ready to serve. Carefully remove sides before serving..
adapted from betty crocker
Katie @DipItInChocolate says
Ok… explain to me how you manage to post almost every day!? You work, have kids, and still find time to bake AND blog every single day? Do you ever sleep?
danielle says
OMG my friend is back!!!!! I have missed you and your comments tonight sooo made my day!!!! xoxo
Barbara says
Made this last week was a big hit!
Could I use some of the carmel mixture in the with the cheesecake mixture? Small amount not as much as top.
Linda says
Adjectives fail me as this was beyond spectacular.
danielle says
OOOOOooh, I am so glad!!!!
Laurie says
The picture gives you the impression the Carmel is soft and is like a drizzle . Mine didn’t turn out like that . It was chewy not soft. I followed the directions. Any suggestions as to what I could had done differently?
Hugs & Cookies xoxo says
The caramel should not be too thick since you are adding cream. Did you add the cream?
neha says
Looking forward to making this cheesecake! Just one question though, in the recipe it says ” 1/2 bag craft caramels” … is there any other measurement for that? As I’m not sure how big a bag to buy. Thank you
Hugs & Cookies xoxo says
The bag is 11 ounces. 🙂
Donna Wiederholt WIEDERHOLT says
Do you think I would have a successful cheesecake using gluten free oreo like cookies?
Hugs & Cookies xoxo says
yes!!
Heather says
I made this several times and it was a huge success each time! I used Werther’s soft caramels and it was delish!!! Love this website…it’s my go-to whenever I need to make something that will impress!! 🙂
Jennifer says
Can I make the cheesecake ahead of time then the day of add the top?
Hugs & Cookies xoxo says
definitely!!!