Salted Caramel Cookie Crumble Cheesecake

A decadent fusion of smooth cheesecake, buttery caramel, and a crumbly cookie topping, this Salted Caramel Cookie Crumble Cheesecake is the ultimate indulgence. With a rich cookie crust, creamy caramel filling, and luscious drizzle of salted caramel sauce, every bite is a sweet-and-salty delight.

Why You’ll Love This Recipe

This cheesecake offers an irresistible blend of textures and flavors—from the crunch of the cookie crumble to the silky, caramel-infused cheesecake. It’s perfect for special occasions or when you simply want to impress. The contrast between the rich sweetness of the caramel and the touch of salt enhances the dessert in a way that’s both comforting and luxurious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chocolate cookie crumbs
• Unsalted butter (melted)
• Cream cheese (softened)
• Brown sugar
• Granulated sugar
• Eggs
• Sour cream
• Vanilla extract
• Caramel sauce (store-bought or homemade)
• Sea salt
• All-purpose flour
• Crushed shortbread cookies or cookie crumbles (for topping)

Directions

1. Preheat your oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
2. Mix chocolate cookie crumbs and melted butter together. Press into the base of the prepared pan to form a crust. Bake for 10 minutes, then let it cool.
3. In a large bowl, beat cream cheese, brown sugar, and granulated sugar until smooth and creamy.
4. Add eggs one at a time, mixing on low speed. Add sour cream, vanilla extract, caramel sauce, sea salt, and flour. Beat just until combined.
5. Pour the batter over the cooled crust and smooth the top. Bake for 55–65 minutes, until the center is just set and slightly jiggly.
6. Turn off the oven, leave the door ajar, and let the cheesecake cool inside for 1 hour.
7. Refrigerate for at least 4 hours or overnight.
8. Before serving, top with more caramel sauce and a generous amount of crushed cookie crumbles. Sprinkle lightly with sea salt.

Servings and timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 4–6 hours (or overnight)
Total Time: Approximately 6–8 hours including cooling and chilling

Variations

• Nutty Crunch: Add chopped pecans or walnuts to the cookie topping.
• Chocolate Caramel: Drizzle melted chocolate over the top for added richness.
• Mini Cheesecakes: Use a muffin tin for individual servings.
• Spiced Caramel: Mix in a touch of cinnamon or nutmeg to the cheesecake batter for a warm spice flavor.
• Gluten-Free: Substitute gluten-free cookies for the crust and topping.

storage/reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you may freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the refrigerator before serving. Do not microwave to reheat, as it may affect the texture—serve chilled or let it sit at room temperature for 15 minutes before serving.

FAQs

How do I know when my cheesecake is done baking?

The center should be slightly jiggly, but not liquid. The edges should look set.

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works perfectly, but homemade can elevate the flavor.

How do I prevent cracks in my cheesecake?

Use a water bath and allow the cheesecake to cool slowly in the oven after baking.

Can I make this cheesecake without eggs?

Yes, you can use an egg substitute like a cornstarch slurry or a commercial egg replacer, but texture may vary.

Is it necessary to chill the cheesecake overnight?

Yes, chilling overnight allows the flavors to develop and the texture to set properly.

What kind of cookies work best for the crumble topping?

Shortbread or buttery sugar cookies are ideal, but you can experiment with your favorites.

How salty should the sea salt topping be?

Use a light hand—a pinch or two over the top adds contrast without overpowering the sweetness.

Can I use a graham cracker crust instead?

Yes, but chocolate cookie crumbs enhance the caramel flavor better.

Can I make this ahead of time?

Absolutely. This cheesecake is best made a day in advance and served chilled.

Do I need a springform pan?

Yes, a springform pan is highly recommended for easy removal and presentation.

Conclusion

Salted Caramel Cookie Crumble Cheesecake is a show-stopping dessert that’s as delicious as it is beautiful. Whether you’re preparing it for a gathering or a weekend treat, it promises creamy richness and sweet-salty perfection. With customizable options and simple preparation steps, it’s sure to become a favorite in your baking repertoire.

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