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Easter Caramel Cheesecake

This Easter Caramel Cheesecake is a perfect combination of creamy and decadent cheesecake and a rich and delicious caramel sauce. The floating mini chocolate Easter eggs make this dessert even more dreamy and delicious.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 12 hours
Total Time 13 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 803 kcal

Ingredients
 

For The Base

  • 3 cups Biscoff Cookies, about 20 crackers
  • ¼ cup Granulated sugar
  • ½ cup Butter, Melted
  • ½ teaspoon Salt
  • ½ teaspoon Cinnamon, Optional

For The Cheesecake

  • 32 ounce Cream cheese, Room-temperature
  • 1½ cups Granulated sugar
  • ¼ cup Heavy cream
  • 1 cup Sour cream
  • 2 tablespoon All-purpose flour
  • 2 tablespoon Cornstarch
  • 4 Eggs, Room-temperature
  • 1½ tablespoon Vanilla extract
  • ½ teaspoon Salt
  • 1 cup Mini Chocolate eggs, Crushed
  • ½ cup Caramel sauce

Instructions
 

How To Make The Base

  • Preheat the oven to 350℉ and have an 8-inch springform pan ready.
  • Grind the Biscoff cookies in the food processor until fine crumbs.
    3 cups Biscoff Cookies, about 20 crackers
  • Add melted butter, sugar, salt, and cinnamon and mix well. The mixture should resemble wet sand.
    ¼ cup Granulated sugar, ½ cup Butter, ½ teaspoon Salt, ½ teaspoon Cinnamon
  • Press this mixture on the bottom of the pan using a glass or measuring cup. Bake for 10 minutes and set aside. Bring the oven temperature down to 325℉.

How To Make The Cheesecake

  • Prepare the water bath by putting the springform pan in a dry brownie pan, then place the brownie pan inside a larger pan. Set aside.
  • Place the cream cheese, sugar, sour cream, flour, cornstarch, heavy cream, and salt in the bowl of the stand electric mixer and whisk with the whisk attachment until smooth and lump-free.
    32 ounce Cream cheese, 1½ cups Granulated sugar, ¼ cup Heavy cream, 1 cup Sour cream, 2 tablespoon All-purpose flour, 2 tablespoon Cornstarch, ½ teaspoon Salt
  • Switch to the rubber spatula, and add the eggs, one at a time, gently beating after each addition. Add the vanilla extract and mix.
    4 Eggs, 1½ tablespoon Vanilla extract
  • Fold in the crushed eggs and mix.
    1 cup Mini Chocolate eggs
  • Pour half of the cheesecake batter over the crust and pour ¼ cup of caramel sauce over the batter. Gently mix the caramel into the batter. Use a skewer to drag the caramel into the batter. Pour the remaining batter into the pan and top it with the reserved caramel sauce. Repeat with the swirl.
    ½ cup Caramel sauce
  • Carefully place the pan into the prepared water bath. Fill up the larger pan about ¾ of the height of the springform pan. NO WATER SHOULD TOUCH THE BOTTOM OF THE SPRINGFORM PAN.
  • Bake the cheesecake for 50-60 minutes. After 50 minutes, do the jiggle test, and if the edges are set, and the center is slightly jiggly, the cheesecake is ready.
  • Cheesecake keeps baking. Leave the cheesecake inside the turned-off oven for 1-2 hours. Crack open the oven door and leave it in the oven for another hour, then leave it on the counter for 30 minutes. Transfer the cheesecake to the fridge, and serve after 12 hours sitting in the refrigerator. Drizzle more caramel sauce on top of the chilled cake and top up with more crushed mini eggs.

Nutrition

Calories: 803kcalCarbohydrates: 55gProtein: 11gFat: 61gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 252mgSodium: 781mgPotassium: 234mgFiber: 0.1gSugar: 50gVitamin A: 2285IUVitamin C: 0.3mgCalcium: 162mgIron: 1mg
Keyword Caramel Cheesecake, CHEESECAKE, CLASSIC CHEESECAKE, Easter Baking, Easter Cheesecake, Easter Dessert
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