Ingredients
Caramel Topping
1 can (14 oz./396g) sweetened condensed milk
1/2 cup (113g) unsalted butter, cut into chunks
1/2 cup (100g) packed light brown sugar
1/4 cup (60g) light corn syrup
1/2 tsp (3g) fine salt
1 tsp (4g) vanilla extract
Shortbread Crust
1/2 cup (113g) unsalted butter, room temperature
1 cup (125g) all-purpose flour
1/4 cup (27g) powdered sugar
1/4 tsp (1g) fine salt
Caramel Cheesecake
1 1/3 cups (266g) granulated sugar
2 Tbsp (18g) cornstarch
4 packages (8 oz. each/904g total) full-fat cream cheese, room temperature
4 large eggs (224g), room temperature
2/3 cup (170g) sour cream, room temperature
1/2 cup (150g) caramel topping (recipe above), room temperature
1 tsp (4g) vanilla extract
Chocolate Ganache Topping
1/2 cup (120g) heavy cream
2/3 cup (120g) dark or semi-sweet chocolate chips
2 Tbsp (30g) unsalted butter, room temperature
1 Tbsp (20g) corn syrup (optional)
1/4 tsp (2g) fine salt
Garnish (Optional)
Flaky sea salt
Equipment/Tools Needed
Electric mixer
8-inch springform pan
Rubber spatula
Small saucepan
Large, rimmed baking sheet
Flat baking tray
Instructions
Caramel Topping
Prepare the caramel first to allow it to thicken before adding it to the cheesecake batter.
In a heavy saucepan, combine 1 can of sweetened condensed milk, 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup corn syrup, and 1/2 tsp salt. Heat over medium heat, stirring frequently, until the mixture begins to bubble (or reaches 212°F/100°C on a candy thermometer).
Reduce the heat to low and let the caramel simmer, stirring frequently, until it thickens and turns a medium caramel color (about 10 minutes). It’s ready when you can drag a spatula through and see the pan’s bottom briefly.
Remove from heat, stir in 1 tsp vanilla, and transfer to a separate container to cool to room temperature. Store at room temperature overnight or refrigerate for up to a week. If refrigerated, reheat in 15-second intervals in the microwave until workable.
Shortbread Crust
Preheat the oven to 350°F/175°C. Spray an 8-inch or 9-inch springform pan with non-stick spray and place a parchment round on the bottom.
Combine 1/2 cup butter, 1 cup flour, 1/4 cup powdered sugar, and 1/4 tsp salt using a fork or pastry cutter until a soft dough forms.
Press the dough evenly into the pan’s bottom, prick thoroughly with a fork, and bake for 22-25 minutes until the edges start to brown.
Cool on a wire rack. Lower the oven temperature to 300°F/150°C and place a baking tray with 1 inch of water on the bottom rack.
Caramel Cheesecake
While the crust bakes and cools, prepare the filling. Whisk 1 1/3 cups sugar and 2 Tbsp cornstarch in a small bowl to prevent clumping.
In a large mixing bowl or stand mixer, beat 4 packages of cream cheese and the sugar/cornstarch mixture on low until smooth. Scrape the bowl’s sides and bottom to ensure even mixing.
Whisk 4 eggs in a separate bowl, then gradually mix them into the batter in a few additions. Add 2/3 cup sour cream, 1/2 cup caramel, and 1 tsp vanilla, mixing until just combined.
Pour the batter into the prepared pan. (Note: An 8-inch pan will be nearly full, but the cheesecake won’t rise significantly.)
Bake at 300°F/150°C for 20 minutes, then reduce the temperature to 225°F/110°C and bake for another 2 hours. Turn off the oven and let the cheesecake sit inside for 1 hour without opening the door.
Cool at room temperature for a few hours, then cover with plastic wrap and refrigerate for 3-4 hours or overnight.
Chocolate Ganache Topping
While the cheesecake bakes and cools, prepare the ganache. Heat 1/2 cup heavy cream in the microwave for 45 seconds until slightly bubbling.
Add 2/3 cup chocolate chips, ensuring they’re fully covered. Let sit for 1 minute, then stir until smooth. Reheat for 15 seconds if needed to melt any remaining chocolate.
Mix in 2 Tbsp butter, 1 Tbsp corn syrup (if using), and 1/4 tsp salt. Cover with plastic wrap and cool to room temperature. Refrigerate if needed to speed up cooling.
Assembling the Cheesecake
Once the cheesecake is fully cooled, release it from the pan and spread the room-temperature caramel evenly over the top. Chill for 10 minutes to set the caramel.
Spread the cooled ganache over the caramel layer. Sprinkle with flaky sea salt if desired.
Use a warm, sharp knife to cut the cheesecake, cleaning the knife after each slice for neat cuts. Store leftovers in the fridge for up to a week in an airtight container.
Notes
For ingredient swaps and substitutions, refer to the dedicated section above.
