Caramel Walnut Cheesecake Recipe
Ingredients:
Crust:
200g graham crackers crushed
100g unsalted butter melted
2 tbsp sugar
Cheesecake Filling:
500g cream cheese softened
200g granulated sugar
3 large eggs
1 tsp vanilla extract
200ml heavy cream
2 tbsp all-purpose flour
Caramel Topping:
200g sugar
50ml water
100ml heavy cream warm
50g unsalted butter
A pinch of salt
Garnish:
Whipped cream
100g walnuts toasted and chopped
Fresh mint leaves optional
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Instructions:
1 Prepare the Crust:
Mix the crushed graham crackers with melted butter and sugar until combined.
Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
2 Make the Cheesecake Filling:
Preheat the oven to 160C 325F.
Beat the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Add vanilla extract, heavy cream, and flour, and mix until just combined.
Pour the filling over the chilled crust.
3 Bake:
Place the springform pan in a larger baking dish filled with hot water water bath method.
Bake for 60-70 minutes or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar.
4 Prepare the Caramel Topping:
In a saucepan, heat sugar and water over medium heat until the sugar dissolves and turns a golden amber color.
Carefully add the warm heavy cream while stirring. Be cautious of splatters.
Add butter and a pinch of salt, then mix until smooth. Let it cool slightly.
5 Assemble:
Pour the caramel sauce over the cooled cheesecake.
Decorate with whipped cream, toasted walnuts, and mint leaves.
6 Chill & Serve:
Refrigerate for at least 4 hours or overnight before serving.
Enjoy the rich and creamy indulgence with a hint of crunch from the walnuts!