caramel cheesecake

Caramel Cheesecake

caramel cheesecake
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This Cheesecake is rich and creamy and absolutely delicious! You will love every bite with so many textures buttery crust, smooth caramel filling with a crunch of almond brittles.

I love cheesecakes, and this is my favorite as it has a rich caramel flavor of dulce de leche.

How to make Dulce de Leche ?

Dulce de leche is nothing but cooked condensed milk. It has a beautiful nutty color and wonderful flavor.

I would recommend preparing it the night before so that it has enough time to cool down before you use it. I made dulce de leche in a pressure cooker. First, you need to remove the label from the can and place it in the pressure cooker and cover it with water. It needs to be wholly covered with water during the entire time of its cooking. Close the cooker and keep it on high flame until the first whistle and then reduce the flame and cook for another 40 more minutes. Let it cool completely and whisk to smooth out and get rid of any lumps. Do NOT open the can while it is still warm, let it cool overnight.

All the steps are laid out to achieve this decadent dessert right in your kitchen 🙂

Caramel Cheesecake

A delicious cheesecake packed full of caramel filling with almond brittle. It's a perfect dessert for every occasion.
Prep Time25 mins
Cooling Time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 8 slices



  • 200 g biscuit crumbs
  • 113 g butter melted


  • 330 g cream cheese
  • 390 g dulce de leche *
  • 1 ½ cups heavy cream
  • 1 tsp vanilla extract
  • 1 ½ tbsp gelatine
  • 4 tbsp water

Almond Brittle

  • 50 g butter
  • 50 g sugar
  • 60 g almonds sliced
  • ½ tsp vanilla extract


Step 1

  • Add butter and sugar to the saucepan over medium heat cook until the mixture turns golden brown. Stir in the toasted almonds, vanilla extract into the butter mixture and pour out onto aluminum foil. Let it sit for 10 minutes and harden. Once hard, break it up into small pieces.

Step 2

  • Combine the biscuit crumbs with the melted butter, spread on the bottom of the 9-inch springform tin and press down firmly, and put in the fridge while preparing the filling.

Step 3

  • Whip the heavy cream until peaks form. Cover and refrigerate.
    Add the gelatine in the water and microwave for 10 seconds and keep it aside.
    Beat the cream cheese until smooth. Beat in the dulce de leche, vanilla, and gelatine mixture. Finally, add the whipped cream and beat until the mixture is smooth. Do NOT overbeat it as the whipping cream might curdle.
    Pour the batter over the prepared crust cover with cling film and allow to set preferably overnight.
  • Decorate the cheesecake with almond brittle and some caramel sauce. 😋


How to make Dulce De Leche: Take the condensed milk and remove the label from your can and place it in a pressure cooker, and fill it with water until the can is covered. Close and pressure cook it on high flame until the first whistle, then in low flame cook for another 40 minutes. Allow it to cool completely. 

I’m sure you and your loved ones will love this treat as I did!




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