Name: White Chocolate Salted Caramel Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 cups graham crackers; 1 cup walnuts; 6 tbsp unsalted butter; 2 tsp cocoa; 8 oz white chocolate, I use Ghirardelli; 24 oz cream cheese, room temp; 1 cup sugar; 3 Tbsp unbleached all-purpose flour; 2 tsp almond extract; 3 large eggs, room temp; 3/4 cup Dulce De Leche. See HERE if you would like to make your own; 1 1/2 Tablespoons Fleur de del salt

White Chocolate Salted Caramel Cheesecake is a delicious baked cheesecake, rich and creamy with a white chocolate filling and a salted caramel topping. Easy to make.

White Chocolate Salted Caramel Cheesecake. This delicious recipe has been generously shared by one of our Lovefoodies supporters,Michael Hankins.
Michael loves to bake! This White Chocolate Salted Caramel Cheesecake has now become his 'specialty' and he's made it so many times for friends, family and also church bake auctions, it's become his most requested recipe. Lovefoodies is certainly very lucky that Michael has shared his popular recipe, so thank you very much!

This cheesecake recipe is so delicious! The sweetness of the white chocolate combined with salted caramel is always a winner and what a great combination. Baked White Chocolate Cheesecake is a great dessert to serve at a party, on Thanksgiving, Christmas time, or indeed any holiday!

We've drawn up a little guide to help any of you who want the 'technical' side to making cheesecakes without any surface cracking. Often this happens, but once you read our guide you'll know how to avoid it. Of course it doesn't matter too much if you're going to decorate or cover the top of the cheesecake, but for the perfectionists out there, take a read of How To Avoid Cheesecake Surface Cracking
Recipe by Michael Hankins

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8) White Chocolate Salted Caramel Cheesecake

9) Baked Cheesecakes

Prep Time

15 minutes

Cook Time

10 + 45 minutes

Yield

6 - 8 Persons

Ingredients

The Crust

1 ½ cups graham crackers
1 cup walnuts
6 tbsp unsalted butter
2 tsp cocoa

Check out our handy Oven Temperature Conversion Guide!

Filling

8oz white chocolate ( I use Ghirardelli)
24 oz cream cheese( room temp)
1 cup sugar*
3 Tbsp unbleached all-purpose flour
2 tsp almond extract
3 large eggs( room temp)

This cheesecake is very sweet so if you don't have a particularly sweet tooth, reduce the sugar quantity down to ½ cup.

Topping

¾ cup Dulce De Leche. If you'd like to make your own, use our easy recipe for dulce de leche
1 ½ Tablespoons Fleur de del salt*

*If you can't find this type of salt you can use coarse sea salt. I asked at Whole Foods and they suggested their brand of salt that was close to fleur de sel ...it needs to melt on your tongue but not on the cake.

Instructions

1. Combine Graham crackers with walnuts in food processor until finely ground then add butter and cocoa and pulse until well combined.

2. Press into a 10-inch springform pan lined with parchment and bake crust for 10 minutes at 350 F

3. Remove and set aside and raise oven temp to 425°

4. Beat cream cheese (room temp always makes it so much easier, with an electric mixer on low to med speed until smooth.)

5. Add the sugar, flour, and almond extract until well combined then add in egg 1 at a time until well incorporated.

6. Melt the white chocolate by placing broken-up chocolate in a microwave-safe bowl and microwave at 30-second intervals until completely melted.

7. Now, add melted white chocolate and combine the mixture.

Pour the cheesecake filling over the crust and pop it in the oven at 425° F. Bake for 10 minutes. Reduce heat down to 250F ( no need to take the cake out) and continue cooking for additional 35 minutes.

TIP:

You can place the cheesecake in a water bath just in case it should crack on the surface. To do this, simply cover the outside of the pan very well with foil or a large roasting bag then place the pan in a larger baking pan and fill that pan halfway up with boiling water, then carefully place in the oven, or you can line the outside with parchment and foil so the water can't get through into the cake pan.

8. Allow to cool. Leave the cheesecake in the oven without opening the door for around 45 minutes.

This will reduce the chance of the surface cracking as it will cool down gradually as the oven cools down.

9. Once cooled remove from spring form pan and gently remove parchment paper and place on serving plate or what ever container you will serve cheesecake on.

10. Salted caramel: Use Lovefoodies homemade dulce de leche recipe.

( I always make this the day before as I don't always have time after work) Pour a generous amount of caramel on top and salt with fleur de del salt and a sprinkling of nuts before serving.

ENJOY!! There you have our lovely White Chocolate Salted Caramel Cheesecake.

We'd love to hear from you and what you thought of our White Chocolate Salted Caramel Cheesecake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

White Chocolate Salted Caramel Cheesecake

Yield: 6 - 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

White ChocolateSalted Caramel Cheesecake is a delicious baked cheesecake, rich and creamy witha white chocolate filling and a salted caramel topping. Easy to make.

Ingredients

Crust:

1 ½ cups graham crackers
1 cup walnuts
6 tbsp unsalted butter
2 tsp cocoa

Filling:

8 oz white chocolate, I use Ghirardelli
24 oz cream cheese, room temp
1 cup sugar
3 Tbsp unbleached all-purpose flour
2 tsp almond extract
3 large eggs, room temp

Topping:

¾ cup Dulce De Leche. See HERE if you would like to make your own
1 ½ Tablespoons Fleur de del salt

Instructions

Combine Graham crackers with walnuts in a food processor until finely ground then add butter and cocoa and pulse until well combined.
Press into a 10-inch springform pan lined with parchment and bake crust for 10 minutes at 350 F
Remove and set aside and raise oven temp to 425°
Beat cream cheese (room temp always makes it so much easier, with an electric mixer on low to med speed until smooth.)
Add the sugar, flour, and almond extract until well combined...add in egg 1 at a time until well incorporated.
Melt the white chocolate by placing broken-up chocolate in a microwave-safe bowl and microwave at 30-second intervals until completely melted.
Now, add melted white chocolate and combine the mixture.
Pour the filling over the crust and pop it in the oven at 425° F bake for 10 minutes.
Reduce heat down to 250F ( no need to take the cake out) and continue cooking for additional 35 minutes.
Allow to cool. Leave the cheesecake in the oven without opening the door for around 45 minutes. This will reduce the chance of the surface cracking as it will cool down gradually as the oven cools down.
Once cooled remove from the springform pan and gently remove parchment paper and place on the serving plate or whatever container you will serve cheesecake on.
Salted caramel: Use Lovefoodies homemade dulce de leche recipe. ( I always do this the day before as I don't always have time after work) Pour a generous amount of caramel on top and salt with fleur de del salt before serving. ENJOY!!

Notes

1. This cheesecake is quite sweet. if you don't have a particularly sweet tooth, reduce the sugar in the filling down to ½ cup.

2. You can place the cheesecake in a water bath just in case it should crack on the surface. To do this, simply cover the outside of the pan very well with foil or a large roasting bag then place the pan in a larger baking pan and fill that pan halfway up with boiling water, then carefully place it in the oven.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 918Total Fat: 62gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 193mgSodium: 1224mgCarbohydrates: 80gFiber: 2gSugar: 64gProtein: 15g

Nutrition information isn’t always accurate