caramel cheesecake tort recipe

Written ByJenny Smyth Posted on
caramel cheesecake tort recipe
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The Best caramel cheesecake tort recipe

I’m so excited to share with you my favorite caramel cheesecake tort recipe, which has been a staple in our household for years. This dessert is a perfect combination of creamy cheesecake and gooey caramel, all wrapped up in a delicious tort crust.

My kids love helping me make it, and it’s always a hit at family gatherings. The best part?

It’s surprisingly easy to make and requires minimal ingredients. I remember first trying this recipe at a friend’s dinner party, and I was blown away by the flavors and textures.

The key to making this dessert is to use high-quality ingredients, especially the cheese and caramel sauce. Don’t be afraid to get creative with the toppings – my family loves adding fresh berries or chocolate shavings on top.

Whether you’re looking for a special occasion dessert or just a sweet treat for the family, this caramel cheesecake tort is sure to impress.

Caramel Cheesecake Tort

Caramel Cheesecake Tort

4.6 from 1489 votes

A rich and creamy cheesecake tort with a layer of homemade caramel sauce. This dessert combines a buttery crust with a smooth cheesecake filling and a sweet caramel topping.

Prep Time25 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 10Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Caramel Sauce

1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Cheesecake Filling

24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
4Bake the crust for 10 minutes until lightly golden and set.
5Remove from the oven and let it cool completely on a wire rack while you prepare the filling.
6In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
7Gradually add 1 cup sugar and beat until well combined, scraping down the sides as needed.
8Add the eggs one at a time, beating on low speed after each addition until just incorporated.
9Mix in the vanilla extract, sour cream, and flour until the batter is smooth and free of lumps.
10Pour the cheesecake filling over the cooled crust and spread it evenly.
11Bake at 350°F for 45 to 50 minutes, until the edges are set and the center jiggles slightly when shaken.
12Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
13Then remove it from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
14To make the caramel sauce, place 1 cup sugar in a saucepan over medium heat.
15Stir constantly with a heatproof spatula until the sugar melts and turns a deep amber color, about 6 to 8 minutes.
16Remove the saucepan from heat and immediately whisk in the butter pieces until melted and smooth.
17Slowly pour in the heavy cream while whisking continuously, then stir in the vanilla extract and salt until the sauce is glossy and well combined.
18Let the caramel sauce cool for 10 minutes, then pour it over the chilled cheesecake, spreading it evenly to the edges.
19Refrigerate the tort for another 30 minutes to set the caramel layer before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Rubber spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 135mg🧂Sodium: 380mg🌾Total Carbs: 41g🥦Dietary Fiber: 0g🍬Sugars: 34g🥩Protein: 7g

📝Notes

For a smoother caramel, use a heavy-bottomed saucepan and avoid stirring once the sugar begins to color. The cheesecake can be made a day ahead and topped with caramel just before serving.

Watch Video Of How Caramel Cheesecake Tort Works

This caramel cheesecake tort is a perfect dessert for any occasion – whether you’re hosting a dinner party or just need a sweet treat for the family. One of my favorite things about this recipe is that it’s incredibly versatile; you can serve it as is, or top it with fresh berries, chocolate shavings, or even whipped cream.

When storing leftover cheesecake, be sure to keep it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. To reheat, simply thaw overnight in the fridge or bake at 350°F (175°C) for about 20 minutes until warm and gooey.

❓ Frequently Asked Questions About Caramel Cheesecake Tort

Q: What type of cheese should I use for this recipe?

For this recipe, I recommend using a high-quality cream cheese that’s softened to room temperature before mixing with the sugar and eggs.

Q: Can I make this dessert in advance?

Yes, you can make the cheesecake mixture and store it in the fridge for up to 24 hours or freeze it for up to 2 months.

Q: How do I prevent the cheesecake from cracking?

To prevent the cheesecake from cracking, make sure the pan is properly greased and dusted with sugar before pouring in the batter.

Q: Can I use a different type of milk instead of heavy cream?

You can substitute heavy cream with half-and-half or whole milk, but keep in mind that the flavor and texture may be slightly different.

Q: How do I store leftover cheesecake?

You can store leftover cheesecake in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

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