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Baked Salted Caramel Cheesecake

Station yourself firmly in the kitchen this January and make the most of this at home time by trying out a bunch of new recipes! This salted caramel cheesecake is going to be a hit with your entire household (aka the only people you are basically allowed to see)!


255g Chocolate Hobnobs or Chocolate Digestives (roughly one pack)

110g Unsalted butter, melted

550g Full fat cream cheese

175g Caster sugar

3 Eggs

150g Caramel (Carnation)

1 tsp Vanilla extract

1-2 tsp Salt

For the topping:

200g Carnation caramel

5 tbsp Double cream


Preheat the oven to GM4.

Break up the Hobnobs/Digestives in a bowl. Mix in the melted butter and press down firmly into your cake tin. Bake for 10 minutes.

Next, mix together the sugar, cream cheese and eggs in a separate bowl. Add the vanilla, caramel and salt and mix until lump free. Spread over your biscuit base.

Bake for 40 minutes until browned on top. Make sure to leave it to cool completely in the oven.

For the topping, heat the caramel and cream in a pan and stir until combined. Pour over the cooled cheesecake and refrigerate for 4 hours (however best to leave it in there overnight). Add some extra salt and enjoy!

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