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White Chocolate Caramel Cheesecake Recipe

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This White Chocolate Caramel Cheesecake is a luscious, show-stopping dessert that combines the velvety richness of white chocolate with the buttery sweetness of caramel. With its creamy texture, golden crust, and elegant caramel drizzle, it’s perfect for special occasions or whenever you want a truly indulgent treat.

Ingredients

Crust:

1 1/2 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

1/2 cup sour cream

1/4 cup heavy cream

Caramel Sauce (for filling & topping):

1 cup granulated sugar

6 tablespoons unsalted butter, room temperature

1/2 cup heavy cream

Pinch of salt

(or use store-bought caramel sauce)

Optional Garnishes:

White chocolate curls

Whipped cream

Extra caramel drizzle

Instructions

  1. Prepare the Crust: Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
  2. Make the Caramel Sauce: In a saucepan over medium heat, melt sugar until golden. Add butter and stir until melted, then slowly whisk in cream and a pinch of salt. Cool slightly.
  3. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream. Fold in melted white chocolate until creamy.
  4. Assemble: Pour half of the cheesecake batter into the cooled crust. Drizzle 3–4 tablespoons of caramel sauce and swirl gently. Add the remaining batter and smooth the top.
  5. Bake: Wrap the outside of the springform pan with foil and place it in a roasting pan. Pour hot water into the roasting pan halfway up the sides. Bake for 55–65 minutes, until edges are set but the center jiggles slightly. Turn off the oven, crack the door, and cool for 1 hour.
  6. Chill: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
  7. Serve: Drizzle with more caramel sauce, add white chocolate curls or whipped cream, and slice with a warm knife for clean cuts.

Notes

Use a water bath to prevent cracks and keep the texture creamy.

Store-bought caramel works great for convenience.

For salted caramel, sprinkle sea salt on top before serving.

Freeze individual slices for up to 2 months for make-ahead desserts.

Dip your knife in hot water and wipe between slices for neat cuts.

Nutrition

Find it online: https://chocolatecoveredamy.com/white-chocolate-caramel-cheesecake-recipe/