Caramel Cheesecake Recipe - Ultra Creamy! - That Skinny Chick Can Bake (2024)

Home » Desserts » Caramel Cheesecake with Caramel Toffee Topping

posted by Liz Berg

on August 8, 2021 (updated 1/12/23)

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This Caramel Cheesecake infused with caramel and finished off with a luscious Caramel Toffee Topping made jaws drop. I served this uber-decadent, not for the faint of heart homemade cheesecake to a bunch of 22-year-old guys and their parents.

Those youngsters still have excellent metabolism and swarmed the dessert table! You’d think they hadn’t just eaten a huge dinner by the way they cleaned their plates of this ultra-rich, silky cheesecake with Caramel Topping!

Caramel Cheesecake Recipe - Ultra Creamy! - That Skinny Chick Can Bake (1)

Table of Contents hide

1 Why You Must Make

2 Recipe Tips:

3 Frequently Asked Questions

4 You May Also Like:

5 Deluxe Caramel Cheesecake Recipe

Why You Must Make

Over the holiday break, we gathered a bunch of Nick’s former classmates and their parents for a fun reunion. After one bite of this cheesecake, one jokester queried, “Do you have a patent on this?”

I could only laugh. The moms took slivers, the dads raved as they savored each decadent bite of this caramel cheesecake recipe, and the boys, who have all been cooking for themselves, did, too.

If you love caramel and toffee, you’ll be an instant fan of this cheesecake!
If you’re searching for a decadent dessert to serve a crowd, this cheesecake works perfectly.
The recipe makes 12 normal-sized slices of cheesecake, but it’s so rich it can easily serve 20.
It’s perfect for a pitch-in dinner or potluck as it’s unusual enough that nobody else will bring the same dessert.

Caramel Cheesecake Recipe - Ultra Creamy! - That Skinny Chick Can Bake (2)

Recipe Tips:

A few simple tips will take your cheesecake to the next level!! Make sure you read through these tips before you start baking so you will have the dreamiest cheesecake ever!

PRO-Tip: To keep your cheesecake smooth and dense, use the paddle attachment to mix the batter. The whisk will incorporate too much air.
PRO-Tip: Have all your ingredients at room temperature. This will ensure your cream cheese will blend in smoothly as well as the rest of the ingredients. If you’ve ever seen little bits of cream cheese in your batter, it was because your cream cheese was still too cold.
Add your eggs one at a time, mix until combined, then add the next egg. Be careful not to over-mix.
If your recipe calls for baking in a bain-marie, or water bath, make sure to wrap your pan in a couple of layers of foil so no water seeps inside.
When you have a topping like on this caramel cheesecake, you don’t have to worry as much about the top cracking as it will be covered with a caramel topping before serving.
PRO-Tip: Chill overnight before serving. The texture will be even better with a little patience! Cheesecakes also freeze well. Wrap in plastic, then foil before garnishing. Defrost overnight in the refrigerator.
PRO-Tip: Bring the cheesecake out of the refrigerator about an hour before serving. Getting the chill off makes the filling ultra-creamy.
Plus, check out all my Best Tips for Making Cheesecakes

Caramel Cheesecake Recipe - Ultra Creamy! - That Skinny Chick Can Bake (3)

Frequently Asked Questions

How Do You Make a Caramel Cheesecake?

With this recipe, 1/4 cup of homemade caramel sauce is mixed into the cheesecake batter. After the cheesecake is baked and chilled, a caramel topping is poured on to garnish.

How Do You Garnish a Caramel Cheesecake?

More Caramel is perfect! I added chopped Heath bars, which are toffee bars coated in chocolate to give the caramel topping some texture.
Rolo candies are ideal as they’re chocolate-covered caramel and echo both the caramel in the recipe and the chocolate layer on top of the crust. They’re perfect to top the whipped cream swirls I piped around the perimeter of the cheesecake.

How Long Does a Cheesecake Last?

A baked cheesecake can be stored in the refrigerator for up to 5 days. It’s best to wrap it in plastic so that it doesn’t absorb any flavors from the fridge. It can also be frozen for up to 6 months. Defrost overnight in the refrigerator, then let it sit at room temperature for about an hour before serving for the best texture.

Deluxe Caramel Cheesecake Recipe

Prep Time45 minutes

Cook Time1 hour 45 minutes

Total Time2 hours 30 minutes

Yield16 servings

An outrageously decadent cheesecake that will thrill both cheesecake and caramel fans!

Ingredients

Homemade Caramel Sauce:

½ cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
⅓ cup heavy cream

Crust:

3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
½ cup brown sugar
2 sticks butter (1 cup), melted
1 ¼ cups chocolate chips

Cheesecake Filling:

3 8-ounce packages cream cheese, at room temperature
1 cup sour cream
1 ½ cups sugar
1 tablespoon vanilla
¼ cup caramel topping (recipe below)
4 eggs, at room temperature

Toppings to garnish the cheesecake:

½ cup heavy cream
2 tablespoons powdered sugar
½ cup caramel
½ cup chopped Heath bars
Rolo candies

Instructions

To make the caramel sauce:

In a medium saucepan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula.
Once it is caramel colored, remove from heat, add the butter, and stir until the butter is melted.
Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved.
Store in the refrigerator if not using right away. Makes about ¾ cup.

To make the crust:

Preheat the oven to 300º. Combine crust ingredients except for the chocolate chips. Press into a 9-inch springform pan lined with parchment paper. Push all the way up the sides and press in firmly.
Sprinkle with the chocolate chips.
Set the springform pan on a baking sheet (some butter will leak from the pan). Bake for about five minutes or until the chocolate chips are soft. Smooth them out with an offset spatula.
Place your pan in the freezer while you prepare the filling.

To make the cheesecake:

Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and mix well.
Add the eggs one at a time and beat just until incorporated.
Pour into chilled crust. Wrap the exterior of the pan in a double layer of foil and place in a larger pan (I use my roasting pan) filled with an inch or two of hot water.
Bake for 1 hour and 30 minutes in the 300º oven. The center will still be wiggly, but it shall set in the end.
Remove from the oven and cool.
Refrigerate for 6 hours or overnight.

To garnish the cake:

Beat the whipping cream and sugar in a chilled bowl until stiff peaks form. Set aside to garnish the cake after adding the caramel topping.
Combine the caramel and ½ cup of toffee. Place small spoonfuls of the topping over the top of the cheesecake, then spread using an offset spatula.
Pipe some of the sweetened whipped cream in dollops around the perimeter, press a single Rolo candy onto each dollop, and garnish with more toffee bits.
Slice with a large wet knife for cleaner slices.

Notes

Make sure your eggs and cream cheese are at room temperature before mixing.
Overnight chilling is not included in the total time.
Bring the cheesecake out of the refrigerator about an hour before serving to make it extra creamy.
This recipe was adapted from Yammie's Noshery via Lick the Spoon

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Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving:Calories: 700Total Fat: 45gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 151mgSodium: 420mgCarbohydrates: 72gFiber: 1gSugar: 61gProtein: 7g

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posted by Liz Berg on August 8, 2021
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61 Comments on “Caramel Cheesecake with Caramel Toffee Topping”

T Smith — December 26, 2023 @ 2:50 pm Reply

So I actually made this dessert – unlike all the other commenters who leave glowing remarks about a recipe they haven’t actually tried.
First off, caramel is a finicky thing to make without temping it. It can go from perfect to over in seconds. So unless you have experience with making caramel, I would be very careful with the caramel recipe here. My first batch tasted burnt even though I watched it like a hawk. Second batch still tasted a bit burnt even though I pulled it even more quickly. So that’s a bummer.
The crust – well two pkgs of crackers do not make three cups. You’ll get about one cup of crumbs per pack. So be sure to measure and not just go with the “about two packages”. Regardless, sonething is off with the taste of the crust. Maybe too much sugar and needs a pinch of salt? I’m not exactly sure but I just didn’t love this crust, which is a shame because the filling is the star here. The filling is lovely. I was a bit worried because my caramel was a touch over, but at that point I was committed. 90 minutes was not enough cooking time. I left mine in about 7 mins extra and it prob needed about five more. We chose to just too with some heath crumbles and whipped cream. It’s plenty sweet with just that. One note is that the chocolate on the crust sets up like a rock once it’s cold and makes eating the cheesecake difficult. Flavor wise the chocolate is nice touch, but I just wish it was incorporated differently or maybe a ganache would be better.
Overall, I found this to be a lot of work for what it is. Like I said, the filling is very good. I if I were to make again, I woukd use a different crust recipe, skip the chocolate on the crust, use the filling and then top with a ganache and whipped cream after baking.
Teri — May 30, 2022 @ 9:44 pm Reply

This recipe is for a 9 inch springform. I would love to know how to cut it down to a 7 inch pan and then cook it in the instant pot. I have made cheesecakes in the pressure cooker before, but this recipe…. and the caramel…. any ideas?
- Liz Berg — May 31, 2022 @ 5:35 am Reply
  
  Hi, Teri! That’s a tough one. I think I’d work off one of your tried and true 7-inch cheesecake recipes (plain vanilla would work best) and add some caramel to the batter and go from there.
- Liz Berg — June 2, 2022 @ 5:18 pm Reply
  
  Hi, Teri,
  I think the easiest thing to do is to take a plain (vanilla) cheesecake recipe that you have had success with and add some caramel to the batter. Use my recipes for the other layers—knowing you’ll have some extra crust and toppings. But since you’re a veteran cheesecake maker, you can guestimate how much of the crumb mixture to make the crust, etc. Hope that helps—sorry, I thought I answered this already!
Ben | Havocinthekitchen — August 8, 2021 @ 8:14 pm Reply

Oh. My. Goodness. Lis this cheesecake looks and sounds PHENOMENAL! The combination of all these flavours are simply mouthwatering. I might (or might not) have fainted when reading only the caption 🙂
Lori — January 7, 2019 @ 10:20 am Reply

Such a delicious cheesecake recipe!
Melissa — January 7, 2019 @ 9:11 am Reply

This cheesecake is my new love language..omg..so delish!!!
Barbara Schieving — January 6, 2019 @ 3:18 pm Reply

I love everything about this cheesecake.
Samanth — January 5, 2019 @ 11:33 am Reply

A stunning recipe for cheesecake lovers. Caramel toffee topping is to die for.
Brenda — January 4, 2019 @ 7:12 pm Reply

Holy yum. That is all!!
James — January 4, 2019 @ 4:16 pm Reply

Stole the show at our birthday party!
Sommer — January 4, 2019 @ 2:04 pm Reply

Just awesome! This is my new go-to cheesecake for entertaining.
Jennifer Farley — January 4, 2019 @ 12:48 pm Reply

This is the best dessert I have ever had!
Diane S. Gates — August 4, 2018 @ 8:17 am Reply

My whole family loves caramel so I surprised them with this cake! Needless to say it didn’t last long here! 🙂
Claudia Lamascolo — January 24, 2018 @ 6:24 am Reply

what a genius!! my fav childhood candy and dessert all in one! What a bonus … this cheesecake looks spectacular!
Claudia Lamascolo — September 28, 2017 @ 7:58 am Reply

this looks fabulous cant wait to make it for the family!
See Also
Potato Kielbasa Skillet Recipe - Food.com
Winnie — May 28, 2016 @ 2:16 pm Reply

I’m drooling!!
I think it’s one of your best cheesecakes, and I must save this recipe. Honestly – i can’t wait to try it!
Little Cooking Tips — March 7, 2016 @ 5:11 am Reply

GOD THIS IS AMAZING! We cannot put into words how excited we are with this recipe! Pinned ASAP!!! Thank you, thank you, thank you Liz!!! (Yep, we’re raving)
xoxoxo
Angie | Big Bear's Wife — March 4, 2016 @ 10:33 am Reply

So I love caramel everything but you know what really made me fall in love with this? The rolos on it!! ahhhh my favorite! Are those rolos? they look like rolos haha.
Vicky @ Avocado Pesto — March 3, 2016 @ 10:27 am Reply

Haha no surprise someone asked if you had a patent on this! This sure is decadent. Pinning!
Wendy @ Wholistic Woman — March 2, 2016 @ 10:44 am Reply

My running group would LOVE this!
Ashley - Baker by Nature — March 2, 2016 @ 8:37 am Reply

This looks so decadent!
ally — March 1, 2016 @ 1:04 pm Reply

I’m loving Galentine’s celebrations…can we do it more than once a year!! lol!
Megan @ MegUnprocessed — March 1, 2016 @ 10:33 am Reply

This cake looks amazing! I love caramel!
Melissa @ My Whole Food Life — March 1, 2016 @ 7:14 am Reply

This looks so amazing Liz!!
Gina — February 29, 2016 @ 2:31 pm Reply

I found recipe to be very confusing maybe, its just me! This part 2 with the sugar and whipping cream.
Beat the whipping cream and sugar in a chilled bowl until stiff peaks form. Set aside.
Combine the caramel and ½ cup of toffee. Place small spoonfuls of the topping over the top of the cheesecake, then spread using an offset spatula. Pipe some whipped cream dollops around the perimeter and garnish with more toffee bits. Slice with a large wet knife for cleaner slices.
(Am I combining the carmel and toffee in the whipping cream?
- Liz Berg — February 29, 2016 @ 6:04 pm Reply
  
  Hi, Gina,
  I’ll go back to edit so it’s not so confusing. No, you just combine the caramel and toffee. Once you spread that mixture over the top of the cake, you can pipe some of the whipped cream around the perimeter to garnish. Hope that helps!
Nicky Rodley — February 25, 2016 @ 6:31 am Reply

Caramel cheesecake – for us Brits, what is the quantity (in metric, if possible) of the cream cheese, please? I think I can work everything else out.
- Liz Berg — February 25, 2016 @ 10:58 am Reply
  
  Hi, Nicky,
  8 ounces of cream cheese (or one “brick”) is 226 g. 3 packages would be 678 g. Hope that helps!
  - Nicky rodley — February 25, 2016 @ 11:30 am Reply
    
    It does, thank you. It will be our Easter treat.
Emma Farrell — February 24, 2016 @ 2:46 pm Reply

This looks amazing!! Will be making this soon. I’m from the UK, what is a health bar please? Thank you. Em x
- Liz Berg — February 24, 2016 @ 7:09 pm Reply
  
  A Heath bar is English toffee, Emma. Hope you can find something comparable, but it would still be wonderful without the candy!
Tom — February 20, 2016 @ 5:01 pm Reply

I made this cheesecake it’s excellent, i also made a video of me making it for those of you who want a bit of entertainment! http://www.videscape.com/play/00ekys5m3da7hryv
- Liz Berg — February 20, 2016 @ 7:46 pm Reply
  
  Thanks for sharing your video!It’s tons better than anything I could have done 🙂
Olenka — February 19, 2016 @ 1:39 pm Reply

I really wish there was a video to this!! I’m bad at just reading instructions ????????????????
If there is a video similar to this recipe let me know please!
- Liz Berg — February 19, 2016 @ 5:28 pm Reply
  
  I wish I had a video to share, Olenka, but alas, I do not! Sorry! Let me know if you have any specific questions I can answer.
Zainab — February 18, 2016 @ 6:22 am Reply

WOW!! This looks so amazing!! It’s just oozing of caramel and everything seems right in the world with it. Happy belated Galentine’s Day!
Laura (Tutti Dolci) — February 15, 2016 @ 6:25 pm Reply

Now this is a cheesecake! Be still my heart!
Evelyne CulturEatz — February 14, 2016 @ 8:40 pm Reply

That cheesecake looks totally killer. I am actually watching Parks and Recreation now, at the end season 7 🙁 Will be sad when it ends.
Ala — February 14, 2016 @ 1:26 pm Reply

FANTASTIC–I bookmarked this the moment the pic came up on my feed. Can’t WAIT to try this–and so glad to be celebrating with you, Liz! You are amazing!
Stacy — February 14, 2016 @ 7:53 am Reply

I can imagine the smiles on all those faces, Liz, as they ate your gorgeous cheesecake! Bet they are still talking about it back at home.
Kelly — February 14, 2016 @ 7:14 am Reply

Oh my goodness, Liz! This cheesecake is the ultimate decadent dessert! It’s breathtaking and I can totally see why it would need a patent! Happy Galentine’s and Valentine’s Day! 🙂
Gourmet Getaways — February 14, 2016 @ 4:53 am Reply

OMG!
I don’t have the metabolism of a 22 year old but I would be ALL OVER THAT!!
YUM!!
I looks so good, and I LOVE caramel cheesecake, ok I love caramel anything!
I’m yumming 🙂
Thanks so much for sharing
Julie
Gourmet Getaways
Winnie — February 14, 2016 @ 4:17 am Reply

It’s kind of hard to comment as my mouth is watering!! This cake looks F A N T A S T I C.
Every bite is a celebration by itself 🙂
June @ How to Philosophize with Cake — February 13, 2016 @ 11:53 pm Reply

I love Parks and Rec, so obviously I love galentine’s day! Such a perfect holiday 🙂 This cheesecake looks perfect to celebrate!!
Dawn @ Words Of Deliciousness — February 13, 2016 @ 9:54 pm Reply

Wow, this is a yummy looking cheesecake. I could go for a piece right now!!!
Lizzy, Happy Valentine’s Day!
Shanna @ pineapple and coconut — February 13, 2016 @ 8:24 pm Reply

Decadent and gorgeous!! Happy Galentine’s Day, Liz!!
Annamaria @ Bakewell Junction — February 13, 2016 @ 8:22 pm Reply

Lizzy,
I don’t celebrate Galentine’s Day but I could eat this whole cheesecake! Happy Valentine’s Day!
Annamaria
The Ninja Baker — February 13, 2016 @ 2:21 pm Reply

Nick has smart pals…You should apply for a patent on this cheesecake! So pretty how you settled the chocolates into puffs of cream =)
Nancy @ gottagetbaked — February 13, 2016 @ 1:14 pm Reply

Liz!!! You brilliant wonderful woman – this cheesecake is what dreams are made of. I can’t get over how gorgeous, decadent, caramel-y ‘n gooey it is! Never have I felt more jealous of your friends and family for getting to enjoy the incredible things you bake. Thank you once again for joining us for Galentine’s Day. It wouldn’t be a party without you! xoxo
Amy@Frugale.org — February 13, 2016 @ 10:21 am Reply

Wonderful, it’s a very cold, stay in day today. Grat day for Cheesecake.
Emily @ Life on Food — February 13, 2016 @ 10:00 am Reply

Oh my goodness Liz! This looks amazing. Serve me up a slice right now.
Angie@Angie's Recipes — February 13, 2016 @ 9:58 am Reply

That looks incredibly rich and tempting!
Alice @ Hip Foodie Mom — February 13, 2016 @ 9:45 am Reply

oh my gawd, Liz! this cheesecake!!! all that caramel, heath bar pieces and rolos?! um, yum!!!! by the way, I watched your segment yesterday and loved it! the woman you go on air with (the news anchor) seems really fun and the guy was funny! I loved that you made those brownies!!! and the cheesecake strawberries . . yum!!!
Debra — February 13, 2016 @ 9:28 am Reply

You absolutely must get a patent on this. (I am partial, but I think the Rolos put this over the top, Liz!)
Muna Kenny — February 13, 2016 @ 9:17 am Reply

OMG! This cheesecake looks amazingly yummy, I love everything about it, the ingredients, the texture, and the look 🙂
Sandra — February 13, 2016 @ 9:09 am Reply

Moderate indulgence would be difficult with this one!
Kayle (The Cooking Actress) — February 13, 2016 @ 8:39 am Reply

YAY GALENTINES DAY!
and omg this cheesecake is so carameliciouuus!
Courtney @ NeighborFood — February 13, 2016 @ 8:37 am Reply

Oh my goodness, this look impossibly rich and indulgent! Me and my gals could do some serious damage on this cheesecake. So glad you could be a part of Galentine’s Day again this year!
Laura Dembowski — February 13, 2016 @ 8:24 am Reply

Oh my, Liz, this cheesecake looks crazy good. Totally worth the indulgence!
Ramona W — February 13, 2016 @ 8:06 am Reply

What a stunning cheesecake! This will definitely be a sweet treat my hubby and kids (aka My Valentines) love! Have a fabulous Valentine’s Day Liz. 🙂

Caramel Cheesecake Recipe - Ultra Creamy! - That Skinny Chick Can Bake (2024)

FAQs

Why is my cheesecake not setting no bake? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Read The Full Story ›

What consistency should no-bake cheesecake batter be? ›

If you aren't sure if your cheesecake mixture is too soft, or firm enough – think of the cheesecake mixture like meringue. I find that my cheesecake mixture is perfect, when I can pick a dollop up with a spoon or spatula, and the cheesecake mixture stays firm – it doesn't slide off, at all!

How do I make my no-bake cheesecake firmer? ›

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse. Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling.

How to make cheesecake thicker? ›

A bit of alcohol or acid can help set your cheesecake a bit firmer, as well as making sure that you use full fat cream cheese (the cheaper stuff can be a bit looser than something like philly too) as well as double cream which you whip quite firm.

Tell Me More ›

How do you know if no-bake cheesecake is bad? ›

When in doubt, give it a smell. A sour, off-putting odor is a definite sign it has spoiled and should not be consumed. Always store your no bake cheesecake in the refrigerator. If not consuming immediately, cover it with a cake dome or plastic wrap, not foil as it can give off a metallic taste.

Read On ›

What to do if cheesecake is not done? ›

Simply put, wrap your baking pan in aluminum foil and look for another bigger one to fill with hot water. Then place the undercooked dish inside and wait for 10-15 mins. The steam from the water bath cooks the sweet treat more evenly as long as you do not overfill the water.

Can you over mix no-bake cheesecake? ›

Mixing the filling for longer than the recipe says.

To my regret, I found a super-soft cheesecake waiting the next day as a result.

Discover More Details ›

What happens if you over beat cheesecake? ›

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Learn More ›

What does adding an extra egg to cheesecake do? ›

Making it lighter: If you don't like the thick and heavy cheesecake then I would recommend adding more eggs if you want to keep the classic taste or adding sour cream or heavy whipping cream if you like how those change the taste.

Is sour cream or heavy cream better for cheesecake? ›

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.

Get More Info ›

What is the difference between New York style cheesecake and regular cheesecake? ›

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.