Salted Caramel Cheesecake with Oreo Crust
A salted caramel cheesecake recipe that is beyond indulgent! Made with an Oreo cookie crust, Philadelphia cream cheese, and deliciously golden caramel syrup for pure heaven in every bite.
Equipment
- Aluminum Foil
- Large Roasting Pan
Ingredients
Oreo Crust
- 6 tablespoons Butter melted
- 9 ounces (2 cups) Chocolate Cookie Crumbs about 28 Oreo cookies with filling removed
Cheesecake Batter
- 2 pounds Philadelphia® Cream Cheese,softened
- 8 tablespoons Butter softened
- ¼ cup Sour Cream
- 1 cup Sugar
- 5 Large Egg Yolks
- 2 tablespoons Cornstarch
- 1 teaspoon Pure Vanilla Extract
Salted Caramel Sauce
- 1 cup Sugar
- ⅓ cup Water
- ½ cup Butter
- ¾ cup Heavy Whipping Cream
- ½ teaspoon Sea Salt
Instructions
Oreo Crust
- Preheat oven to 350 degrees Fahrenheit. Butter all sides of a 10” springform pan.
- Melt butter in a microwave-safe dish. Add crushed cookie crumbs and pour melted butter over the top and stir. Press cookie crumbs into the bottom of the springform pan.
- Bake crust for 10 minutes in the oven. Remove and allow to fully cool.
Cheesecake Batter
- In a stand mixer or a large mixing bowl combine cream cheese, butter, sugar, sour cream, vanilla, and cornstarch. Begin adding egg yolks one at a time and stir just until combined. Too much air whipped into the eggs can cause the cake to crack as it bakes.
- Pour cheesecake batter over the cooled crust. Grab a large roasting pan with deep sides. Wrap the springform pan with aluminum foil and place it inside the large roasting pan. Add enough hot water to come up halfway up the springform pan. The water should not be able to get inside the foil.
- Bake at 325 degrees Fahrenheit for 1.5 hours. Resist opening the oven as it bakes as this can cause it to sink in the middle. Turn off the oven and let it rest inside for 30 minutes before removing. After 30 minutes, remove from the oven and refrigerate for at least 4 hours or overnight.
Salted Caramel Sauce
- While it refrigerates, make the salted butter caramel sauce by adding water and sugar to a saucepan over medium-high heat until sugar is dissolved. Add butter and allow to simmer until it reaches a golden brown color. Slowly and carefully add heavy whipping cream. Whisk and allow to simmer for 10 minutes. Let cool. Drizzle over top of cheesecake once it’s set.
Nutrition
Serving: -4gCalories: 569kcalCarbohydrates: 41gProtein: 6gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 171mgSodium: 475mgPotassium: 135mgFiber: 1gSugar: 34gVitamin A: 1510IUVitamin C: 0.1mgCalcium: 83mgIron: 1mg