This salted caramel cheesecake recipe has it all — a super creamy tangy combination of mascarpone cheese and cream cheese flecked with vanilla bean and infused with homemade (white chocolate) salted caramel and baked into an Oreo cookie crust.
Without a doubt, this is a restaurant-quality cheesecake. It’s one of my most requested cheesecake recipes and it easily serves 8-12 people making it a perfect holiday dessert or for family get-togethers. Plus, it’s a great make-ahead dessert that freezes extremely well.
Make Restaurant Quality Cheesecake at Home
I developed this cheesecake recipe on a whim when I wanted to make my Milk Chocolate-Caramel Cheesecake for a dinner party, but realized I was out of milk chocolate. So, I decided to tweak a few things and this cheesecake is the result. I used white chocolate and a combination of cream cheese (for its tangy quality) and mascarpone cheese (for its pure sweet cream flavor). The addition of vanilla extract and vanilla bean powder plus a chocolate cookie crust put this cheesecake over the top. And to my absolute delight, during the baking process, the thinnest layer of caramel magically covers the top of the cheesecake adding a bit of texture and even more flavor. This recipe has become a family favorite.
Why We Love this Salted Caramel Cheesecake
- It’s SO delicious
- It’s decadent but perfectly balanced
- Full of salted caramel flavor
- It magically produces a chewy caramel layer on top as it bakes
- It’s super creamy and smooth
- It’s made using a unique homemade white chocolate vanilla bean salted caramel
- It’s a restaurant-quality cheesecake
White Chocolate Salted Carmel Cheesecake Ingredients
Homemade salted caramel sauce is infused with chopped white chocolate and added to a mascarpone and cream cheese filling. If you want to use only cream cheese and skip the mascarpone, do it. It’ll be a tiny bit tangier, but just as delicious. Adding a homemade 10-Minute Berry sauce puts it over the top.
Oreo cookie crust ingredients
- Oreo cookies
- butter
cheesecake base ingredients
- cream cheese
- mascarpone cheese
- sugar
- eggs
- vanilla extract
- salt
- all-purpose flour
white chocolate caramel ingredients
- sugar
- water
- heavy cream
- salt
- white chocolate
How to Make White Chocolate Salted Caramel Cheesecake w/Oreo Cookie Crust
- Preheat oven 350°F/176°C & prepare the springform cake pan. Butter an 8-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed.
- Prepare the Oreo Cookie crust. Remove the cream from the cookies and add them to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. Add the melted butter and combine using a fork or your hands. Add the cookie mixture to the prepared cake pan (or pie plate). Bake for 7-8 minutes, or until set. Remove from oven to cool. Once the crust has cooled, line the outside securely with heavy-duty aluminum foil in preparation for the water bath. *If you don’t want to remove the cream from the cookies, see notes for an alternative method.
- Prepare the cheesecake base. Using a handheld mixer (or stand mixer fitted with the paddle attachment), cream the sugar, cream cheese, and mascarpone (if using) until light and fluffy about 2 minutes. Add eggs, vanilla, and salt and mix just until combined and no traces of egg are left. Stir in the flour and set the mixture aside while you make the caramel white chocolate sauce.
- Make the caramel-white chocolate sauce. In a large heavy-bottomed 4-6 quart pot, add the sugar and water and turn the heat up to high. Do not disturb the pot while the sugar is dissolving. The mixture will begin to cook and form bubbles. After about 8-10 minutes, the mixture will start to form larger bubbles and turn golden brown in spots near the edge of the pot. At this point, swirl the pan once or twice over the heat and watch it closely so it doesn’t burn. After 10-11 minutes of total cooking time, the caramel should be a deep amber color. Turn off the heat and stir in the heavy cream whisking vigorously to incorporate the mixture. Add white chocolate and 1/4 teaspoon salt and stir to incorporate. *From start to finish, the caramel sauce takes no more than 12 minutes to make.
- Combine caramel sauce and cheesecake base. Working quickly, add the caramel sauce to the cheesecake base and stir or whisk to combine everything. Add the tablespoon of flour and gently incorporate it into the mixture. [*see below for helpful tips about incorporating the caramel]
- Bake the cheesecake. Pour the cheesecake batter into the prepared Oreo crust and bake for approximately 1hr to 1hr and 10 minutes, or until the top is set and the middle is cooked through. The edges will slightly puff up and the middle will only slightly bounce or jiggle when the cheesecake is ready. Remove it from the oven to a wire rack and allow the cheesecake to cool completely. Refrigerate for at least 5 hours and even better overnight and Enjoy!
White Chocolate Caramel Cheesecake recipe step-by-step photos
How Do You Store Cheesecake?
You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage.
Can You Freeze Cheesecake?
Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.
-
- If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
Looking for More Easy Cheesecakes for the Holidays or Any Day?
If you needed proof of how much we love cheesecakes and cookie crusts, look no further than below. Here are a few of our favorite and most requested recipes.
- White Chocolate Creme Brûlée Cheesecake w/Biscoff Cookie Crust
- The Best Key Lime Pie with Biscoff Cookie Crust
- Reese’s Devil’s Food Cheesecake w/Oreo Cookie Crust
- Easy + Delicious Double Biscoff Cheesecake
- Easy Strawberry-Rhubarb Cream Cheese Pie (No-Oven Needed)
- Pumpkin Cheesecake with Chestnut Graham Cracker Crust
- Easy Classic Cheesecake w/Biscoff Cookie Crust (+Mini’s)
- NYC Black and White “Cookie” Cheesecake (1/2 & 1/2 Cheesecake)
- Spooky White Chocolate Caramel Cheesecake w/Ghostbuster Meringues
Let’s get started!
White Chocolate Caramel Cheesecake w/Oreo Cookie Crust
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This is hands down one of the very best cheesecake recipes ever. A chocolate Oreo cookie crust is filled with a white chocolate caramel vanilla bean cream cheese filling that tastes like unadulterated heaven. It’s really good! Add a 10-Minute berry fruit sauce for the ultimate tart contrast to this restaurant-quality cheesecake and you’re ready to impress anyone who’s lucky enough to get a slice.
Ingredients
Oreo cookie crust
- 3 sleeves (42 cookies), cream removed (350g)
- 7 tablespoons butter, melted (98g)
cheesecake base
- 16 ounces cream cheese, room temperature (or 12 ounces cream cheese + 4 ounces mascarpone cheese) (454g)
- 1 cup granulated sugar (200g)
- 6 large eggs, room temperature (300g)
- 2 teaspoons pure vanilla extract (or 1 teaspoon extract + 1 teaspoon vanilla bean powder) (10g)
- 1/4 teaspoon Himalayan or sea salt (1.5g)
- 1 tablespoon all-purpose flour (10g)
white chocolate caramel
- 1 cup granulated sugar (200g)
- 1/2 cup water (113g)
- 1/2 cup heavy cream (113g)
- 1/2 teaspoon salt (3g)
- 4 ounces white chocolate, chopped (113g)
Instructions
- Preheat oven 350°F/176°C & prepare the springform cake pan. Butter an 8-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed.
- Prepare the Oreo Cookie crust. Remove the cream from the cookies and add them to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. Add the melted butter and combine using a fork or your hands. Add the cookie mixture to the prepared cake pan (or pie plate). Bake for 7-8 minutes, or until set. Remove from oven to cool. Once the crust has cooled, line the outside securely with heavy-duty aluminum foil in preparation for the water bath. *If you don’t want to remove the cream from the cookies, see notes for an alternative method.
- Prepare the cheesecake base. Using a handheld mixer (or stand mixer fitted with the paddle attachment), cream the sugar, cream cheese, and mascarpone (if using) until light and fluffy about 2 minutes. Add eggs, vanilla, and salt and mix just until combined and no traces of egg are left. Stir in the flour and set the mixture aside while you make the caramel white chocolate sauce.
- Make the caramel-white chocolate sauce. In a large heavy-bottomed 4-6 quart pot, add the sugar and water and turn the heat up to high. Do not disturb the pot while the sugar is dissolving. The mixture will begin to cook and form bubbles. After about 8-10 minutes, the mixture will start to form larger bubbles and turn golden brown in spots near the edge of the pot. At this point, swirl the pan once or twice over the heat and watch it closely so it doesn’t burn. After 10-11 minutes of total cooking time, the caramel should be a deep amber color. Turn off the heat and stir in the heavy cream whisking vigorously to incorporate the mixture. Add white chocolate and 1/4 teaspoon salt and stir to incorporate. *From start to finish, the caramel sauce takes no more than 12 minutes to make.
- Combine caramel sauce and cheesecake base. Working quickly, add the caramel sauce to the cheesecake base and stir or whisk to combine everything. Add the tablespoon of flour and gently incorporate it into the mixture. [*see below for helpful tips about incorporating the caramel]
- Bake the cheesecake. Pour the cheesecake batter into the prepared Oreo crust and bake for approximately 1hr to 1hr and 10 minutes, or until the top is set and the middle is cooked through. The edges will slightly puff up and the middle will only slightly bounce or jiggle when the cheesecake is ready. Remove it from the oven to a wire rack and allow the cheesecake to cool completely. Refrigerate for at least 5 hours and even better overnight and Enjoy!
Notes
- Avoid a cracked or split cheesecake by not over-mixing the cheesecake batter/base once you’ve added the eggs. Eggs hold air in the batter which can cause the cheesecake to rise too much during baking causing it to crack.
- If you don’t want to remove the cream from the Oreo Cookies when making the cookie crust just use 1-2 tablespoons (14-28g) less butter. Leaving the cream makes a much sweeter cookie crust that for our tastes is too sweet for this caramel white chocolate base. But if you really have a sweet tooth, it may just be perfect for you!
- How to prepare the cheesecake pan for surviving the water bath it cooks in. Use heavy-duty aluminum foil with a large enough surface area that it will not only cover the bottom of the pan, but it will also come up the sides around the pan. Apply approximately 3 layers of aluminum foil to ensure no water will seep into the cheesecake while cooking. I always recycle and reuse foil when it doesn’t have contact with food which is the case here.
- If you’ve never worked with caramel, take a look at the step-by-step recipe photos for a little help. This way you’ll know what to expect during the 10-12 minutes caramel cooking time.
- If your caramel sauce gets hard when you add it to the cheesecake base, here’s how you troubleshoot it. It’s ok if the caramel starts to harden a bit when it hits the cheesecake base. It should still easily incorporate into the base after some vigorous whisking. However the longer you wait, the harder it is to easily blend the two mixtures. Difficulty blending the caramel with the cheesecake base should only happen if you’ve waited too long to incorporate the caramel. But, if this happens to be the case, don’t worry. Just keep whisking the caramel mixture into the base until the color starts to change from white to an amber hue. After you’ve poured the base into the cookie crust if you have any smaller stubborn chunks of caramel still remaining in the bowl simply pull the caramel apart using your fingers (it’s messy) and dot the cheesecake base with it. It will magically melt into the cheesecake as it bakes and it will be delicious.
- Make mini cheesecakes by using mini cheesecakes molds or springform pans. You can even use foil or silicone muffin liners and a muffin pan to make smaller portions. Adjust the baking time accordingly.
- Oreos information: 42 Oreo cookies with the cream removed weigh a total of 350g
- If you make the 10-Minute Berry (Licious) Sauce, you should pass it through a sieve (fine mesh strainer) to remove the seeds if you want a smooth more refined sauce.
- Substitute the 8-inch springform pan for a 9 or 10-inch pan if you want. Make the following adjustments to the crust and baking times if you do.
- 9-inch pan: Only bring the cookie crust 1/3 of the way up the sides of the pan. Bake cheesecake for approximately 50 minutes.
- 10-inch pan: Spread out the cookie crumbs out just to cover the bottom of the pan and bake for 40-50 min.
How Do You Store Cheesecake?
You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage.
Can You Freeze Cheesecake?
Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.
-
- If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Cakes + Tortes
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
