Why You’ll Love This Recipe

I love this cheesecake because it delivers the best of both worlds: the comforting creaminess of a classic cheesecake and the irresistible decadence of white chocolate and caramel. The homemade caramel adds a rich, buttery note, while the white chocolate creates a velvety texture that melts in the mouth. It’s stunning enough for holidays or special occasions but easy enough for any weekend when I’m craving something sweet and sophisticated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust:
1 ½ cups graham cracker crumbs (about 10–12 crackers)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

Filling:
4 (8 oz) blocks cream cheese, softened (32 oz total)
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
8 oz white chocolate, melted and slightly cooled
½ cup sour cream
¼ cup heavy cream

Caramel Sauce (for filling & topping):
1 cup granulated sugar
6 tablespoons unsalted butter, room temperature
½ cup heavy cream
Pinch of salt
(or use store-bought high-quality caramel sauce)

Optional Garnishes:
White chocolate shavings or curls
Whipped cream
Extra caramel drizzle

Directions

1. Make the Crust:
   I preheat the oven to 325°F (163°C). In a medium bowl, I mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. I press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a glass for an even layer. I bake the crust for 10 minutes, then let it cool while preparing the filling.

2. Make the Caramel Sauce (if homemade):
   In a saucepan over medium heat, I melt the sugar, stirring constantly until it turns a deep golden color. I carefully whisk in the butter—it bubbles a lot—and slowly add the heavy cream. Once smooth, I stir in a pinch of salt and let it cool slightly before using.

3. Prepare the Cheesecake Filling:
   In a large mixing bowl, I beat the cream cheese and sugar together until smooth and fluffy, about 2–3 minutes. I add the eggs one at a time, mixing well after each addition. Then, I mix in the vanilla, sour cream, and heavy cream. I gently fold in the melted white chocolate until the batter is silky and uniform.

4. Assemble:
   I pour half of the cheesecake filling into the cooled crust. Then, I drizzle 3–4 tablespoons of caramel sauce over the filling and use a knife to swirl it gently. I pour the rest of the filling on top and smooth it out evenly.

5. Bake the Cheesecake:
   I wrap the outside of the springform pan in foil and place it inside a large roasting pan. I fill the roasting pan with hot water halfway up the sides (this water bath helps prevent cracking). I bake the cheesecake at 325°F for 55–65 minutes, until the edges are set and the center has a slight jiggle. I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

6. Chill:
   I remove the cheesecake from the oven and let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to set completely.

7. Serve:
   Before serving, I drizzle the top with extra caramel sauce and garnish with white chocolate curls or whipped cream for an elegant finish.

Servings and Timing

This cheesecake serves 12 and takes about 5 hours and 30 minutes total—30 minutes of prep, 1 hour of baking, and at least 4 hours of chilling.

Variations

I sometimes make a chocolate crust using crushed chocolate cookies instead of graham crackers for a richer base. For a salted caramel version, I sprinkle a bit of sea salt over the top before serving. When I want a nutty twist, I add a handful of toasted pecans or almonds to the caramel drizzle. For a lighter take, I swap half the cream cheese for Greek yogurt—still creamy but slightly tangier.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. To serve, I thaw slices in the refrigerator overnight. This dessert tastes best chilled, so I serve it straight from the fridge.

FAQs

Can I use store-bought caramel sauce?

Yes, I often use a high-quality jarred caramel when I’m short on time—it still tastes amazing.

How do I melt the white chocolate properly?

I use a double boiler or microwave in 30-second bursts, stirring frequently to prevent burning.

What’s the best way to prevent cracks?

I always use a water bath and let the cheesecake cool gradually in the oven with the door cracked open.

Can I skip the water bath?

Yes, but I place a separate pan of hot water on the lower rack to help keep the oven humid.

How do I know when it’s done baking?

The edges should be set, and the center should jiggle slightly—like gelatin. It will firm up as it cools.

Can I use milk chocolate instead of white?

Yes, but it will change the flavor and color—still delicious, just more like a caramel mocha cheesecake.

Can I make it ahead of time?

Definitely! I like to make it a day before serving since it tastes even better after chilling overnight.

Can I make this gluten-free?

Yes, I use gluten-free graham crackers for the crust.

Can I use light cream cheese?

I can, but the cheesecake will be less rich and creamy. Full-fat gives the best texture.

How do I get clean slices?

I use a sharp knife dipped in hot water and wiped clean between each slice for perfect presentation.

Conclusion

I love how this White Chocolate Caramel Cheesecake transforms a classic dessert into something extraordinary. The creamy filling, sweet caramel swirls, and smooth white chocolate make it unforgettable—rich without being heavy and elegant enough for any celebration. Whether I serve it at a holiday dinner or a casual gathering, it always earns rave reviews and disappears fast.