Description
A decadent twist on the classic Black Forest dessert, this cheesecake swaps cherries for rich caramel and toasted nuts, creating a luxurious balance of creamy, sweet, and crunchy in every bite.
Ingredients
Scale
- 1 1/2 cups graham cracker or digestive biscuit crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese (3 blocks), softened
- 3/4 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup caramel sauce (plus more for topping)
- 1 cup mixed nuts (pecans, walnuts, or cashews), chopped and toasted
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs with melted butter and press into the base of a springform pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing after each addition. Stir in sour cream and vanilla extract.
- Pour the cheesecake filling into the prepared crust and smooth the top.
- Bake for 50–60 minutes, or until the center is just set. Allow to cool to room temperature, then refrigerate for at least 4 hours.
- Once fully chilled, drizzle with caramel sauce and sprinkle with chopped toasted nuts.
- Chill briefly again to set the topping before slicing and serving.
Notes
- Add a pinch of sea salt to the caramel topping for a salted caramel twist.
- Try adding chopped dried figs, dates, or cherries to the filling for added depth.
- Substitute crushed Oreos or chocolate grahams for a chocolate crust variation.
- Use full-fat Greek yogurt if sour cream is unavailable.
- For best presentation, use a hot knife to slice and clean between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 290mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg