This white chocolate caramel cheesecake is an update to Patty’s white chocolate cheesecake. I added a layer of caramel to the bottom and topped it with a generous layer of ganache.
One of my family’s favorite cheesecake recipe is this one from my former coworker, Patty. It features an entire pound of white chocolate and is one that I make every year for either Thanksgiving or Christmas. What’s great about this recipe is that you can dress it up or down. In years past, I’ve swirled raspberry jam inside and even decorated the top with blueberries.
This year, however, I got inspired by caramel. I made a caramel cheesecake recipe over the holidays for my in-laws, but I wasn’t 100% happy with how it turned out. The cheesecake layer felt a bit curdled because the texture was off. And we learned from that recipe that we like Oreo-based crusts better than graham cracker ones.
So what I did when we got home was to upgrade Patty’s cheesecake and include a layer of caramel and top it off with ganache. Oh, and then I drizzled more caramel on top. Because why not?
If you ask my family, they will tell you that the updates were definitely worthwhile. The cheesecake still had that chocolately Oreo crust they loved and the white chocolate filling. The caramel and chocolate ganache took it over the top. And the caramel drizzle was a much-appreciated bonus.
If we’re ever craving a cheesecake (other than the plain white chocolate one), this is the one we’re going to bake.
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
White chocolate caramel cheesecake
- 2 and ½ cups granulated sugar
- 10 Tablespoons unsalted butter room temperature
- 1 and ¼ cups heavy cream
- 6 Tablespoons all-purpose flour
- 1 stick (8 Tablespoons) unsalted butter melted
- 16 ounces Oreo cookies crushed
- 32 ounces (4 packages) cream cheese softened
- ¼ cup granulated sugar
- ¼ cup heavy cream
- 4 large eggs
- 16 ounces white chocolate chopped
- 4 ounces (1 stick) unsalted butter melted
- 2 ounces sour cream optional
- 1 cup chocolate chips
- ½ cup heavy cream
Make the caramel layer
- In a medium sized pan set over medium heat, melt the sugar. You can stir the sugar until it melts, but after it melts do not stir.
- The sugar will begin to seize and clump but will re-melt itself again. It will take about 10 minutes or so to reach this stage.
- Keep cooking the sugar until it starts to turn a deep amber color and the aroma is nutty. Immediately remove the caramel from the heat.
- Add the butter and whisk vigorously. The caramel will get angry and hiss and bubble. Just ignore it and watch out so it doesn't splash on you. Slowly pour in the heavy cream and let it get angry again. Keep whisking. If needed, you can put the pan back on the stove to allow the hardened caramel to melt again.
- Keep stirring until the caramel is smooth. Set aside about 1 and ½ cups for serving. Add the 6 Tablespoons of flour into the remaining caramel.
Bake the cheesecake
- Preheat your oven to 270 degrees F. Line the bottom (outside) of a 9" or 10" springform pan with foil to prevent the butter from the crust from leaking. Crush the Oreo cookies and combine with butter. Spread half of the Oreo mixture on the bottom of the pan and the other half up the sides of the pan.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the cream cheese with the sugar on medium speed until light and fluffy, about 2-3 minutes. Then slowly add the cream and eggs. Turn off the mixer.
- In double boiler, melt the white chocolate over low heat. Chocolate will become lumpy when too hot, so be careful!
- Add the melted butter and white chocolate to cream cheese mixture and mix on low to medium speed until smooth.
- Pour the caramel with the flour on top of the crust.
- Then pour the cheesecake filling on top. Make sure to smooth the top.
- Bake in your preheated oven for 90 minutes. Then turn off the oven, open the door slightly and leave the cheesecake in the oven for 30 additional minutes.
- Remove the cheesecake from the oven, allow to come to room temperature and refrigerate until completely chilled, about 4-6 hours or overnight.
Make the ganache
- After the cheesecake has cooled overnight, you can make and add the chocolate ganache.
- Place the chocolate chips in a heatproof bowl.
- Microwave the heavy cream in a microwave-safe bowl until almost boiling. Pour it over the chocolate chips and let it sit for about 5 minutes.
- Whisk vigorously until the ganache is smooth and silky.
- Pour this over the cheesecake layer and place the cheesecake back in the refrigerator to set, about 30-60 minutes.
- Slice and enjoy!