Caramel Crumb Baked Cheesecake
Ingredients
Crust
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1 ½ cups digestive biscuit crumbs (or graham cracker crumbs)
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¼ cup granulated sugar
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½ tsp ground cinnamon (optional)
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½ cup unsalted butter, melted
Filling
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3 blocks (8 oz each / 24 oz total) cream cheese, softened to room temperature
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1 cup granulated sugar
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1 tsp pure vanilla extract
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3 large eggs, room temperature
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½ cup sour cream, room temperature
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½ cup heavy whipping cream
Topping
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½ cup caramel sauce (or dulce de leche)
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2–3 tbsp reserved biscuit crumbs (or crushed toffee bits)
Instructions
1. Prepare the Crust & Pan
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Preheat the oven to 160°C (325°F). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
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In a medium bowl, combine biscuit crumbs, sugar, cinnamon, and melted butter until evenly moistened.
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Press the mixture firmly into the bottom and slightly up the sides of the pan. Reserve a few tablespoons of dry crumbs for the topping later.
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Bake the crust for 10 minutes, then remove and let it cool completely while making the filling.
2. Make the Cheesecake Filling
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In a large bowl, beat the softened cream cheese and sugar on medium-low speed for 2–3 minutes until completely smooth and creamy (avoid whipping at high speed to prevent air bubbles).
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Add vanilla extract, sour cream, and heavy cream. Beat until combined.
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Add eggs one at a time, mixing on low speed just until each yolk is incorporated. Do not overmix.
3. Bake
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Pour the batter over the cooled crust and smooth the top with a spatula.
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Place the pan on the center rack (or inside a water bath for extra crack-free insurance) and bake at 160°C (325°F) for 55–65 minutes. The edges should be set and lightly golden, while the center has a slight, gentle jiggle.
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Turn off the oven, crack the oven door open about 1 inch, and leave the cheesecake inside to rest for 1 hour.
4. Chill & Garnish
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Remove from the oven and allow it to cool completely at room temperature.
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Transfer to the refrigerator and chill uncovered for at least 6 hours (preferably overnight) until fully set.
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Before serving, drizzle the top evenly with warm caramel sauce and sprinkle the remaining biscuit crumbs across the surface. Release the springform ring, slice, and serve.