White Chocolate Caramel Cheesecake Recipe

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Few desserts strike the perfect balance between elegance and indulgence quite like a cheesecake. Creamy, smooth, and rich, it’s a dessert that feels both timeless and celebratory. But when you introduce the buttery decadence of caramel and the velvety sweetness of white chocolate into the mix, you transcend the classic and enter the realm of truly unforgettable. Welcome to the world of the White Chocolate Caramel Cheesecake—a dessert that’s not just impressive to look at, but irresistibly delicious down to the last bite.

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This cheesecake is a masterclass in contrasts and harmony. The base is a buttery graham cracker crust, crisp yet tender, acting as a subtle counterpoint to the lush layers above. The filling is an ultra-smooth blend of cream cheese, melted white chocolate, and vanilla, baked to perfection in a water bath for that signature dense yet airy texture. But the real star? A rich, homemade caramel sauce—deeply golden, slightly salty, and drizzled generously over the top—creating a glossy finish that turns every slice into a showpiece.

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While the flavor alone makes this cheesecake a standout, part of its appeal lies in the process. Baking a cheesecake, especially one that includes elements like caramel and chocolate, is both an art and a science. From mastering the perfect water bath to avoiding cracks in the surface, from tempering the white chocolate to swirling in caramel without overpowering the delicate flavor balance—this recipe challenges and rewards in equal measure.

But don’t let that intimidate you. Whether you’re a passionate home baker looking to elevate your skills, or a weekend cook searching for the perfect make-ahead dessert for a special occasion, this guide will walk you through each step in detail. You’ll learn not only how to make the cheesecake itself, but how to create homemade caramel from scratch, how to choose the right white chocolate, how to prevent overbaking, and how to garnish and serve your finished dessert like a professional pastry chef.

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By the end of this guide, you won’t just have a recipe—you’ll have a refined method for producing a dessert that’s as impressive as it is delicious. So preheat your oven, gather your ingredients, and prepare to create a show-stopping dessert that will wow your guests and satisfy even the most discerning sweet tooth.

This is more than just cheesecake. This is White Chocolate Caramel Cheesecake—an experience in every bite.

Step-by-Step Instructions: How to Make White Chocolate Caramel Cheesecake

To make this luxurious dessert, you’ll prepare and assemble it in four major phases:

1. Prepare the Graham Cracker Crust

2. Make the White Chocolate Cheesecake Filling

3. Bake Using a Water Bath Method

4. Make and Add Homemade Caramel Sauce

5. Cool, Chill, and Garnish

Let’s begin with the foundation of any good cheesecake: the crust.

STEP 1: Prepare the Graham Cracker Crust

Ingredients:

• 1 ¾ cups graham cracker crumbs (about 14 full crackers)

• 2 tablespoons granulated sugar

• ½ teaspoon salt

• ½ cup (1 stick) unsalted butter, melted

Instructions:

1. Preheat Oven:

2. Make the Crust Mixture:

   • In a mixing bowl, combine graham cracker crumbs, sugar, and salt.

   • Add the melted butter and stir until the mixture resembles wet sand. It should clump slightly when pressed between your fingers.

3. Form the Crust:

4. Bake the Crust:

STEP 2: Prepare the White Chocolate Cheesecake Filling

This is the creamy, dreamy heart of your dessert.

Ingredients:

• 4 (8 oz) blocks cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 teaspoon salt

• 4 large eggs, room temperature

• ½ cup sour cream, room temperature

• ½ cup heavy cream

• 8 oz white chocolate, high quality, melted and slightly cooled

Instructions:

1. Melt the White Chocolate:

   • Chop the white chocolate into small pieces and melt it gently using a double boiler or microwave (in 20-second intervals, stirring between each).

   • Set aside to cool slightly—you’ll want it warm but not hot.

2. Beat the Cream Cheese:

3. Add Sugar, Salt, and Vanilla:

4. Incorporate Eggs One at a Time:

   • Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Avoid over-mixing, which can introduce air and lead to cracks.

5. Add Sour Cream and Heavy Cream:

6. Fold in the White Chocolate:

STEP 3: Assemble and Bake the Cheesecake (Water Bath Method)

This method ensures gentle, even baking and prevents cracks.

Set Up the Water Bath:

1. Wrap the Pan:

2. Pour the Batter:

3. Place in Roasting Pan:

4. Add Hot Water:

Bake:

1. Bake at 325°F (163°C):

2. Turn Off Oven and Rest:

3. Remove and Cool:

STEP 4: Chill the Cheesecake

Chilling is essential for proper texture and flavor.

1. Refrigerate:

2. Run a Knife Around the Edge:

STEP 5: Make the Caramel Sauce

Homemade caramel adds depth, richness, and a glossy finish.

Ingredients:

• 1 cup granulated sugar

• 6 tablespoons unsalted butter (cut into pieces)

• ½ cup heavy cream (room temperature)

• ½ teaspoon sea salt (optional, for salted caramel)

Instructions:

1. Melt the Sugar:

   • In a medium, heavy-bottomed saucepan, heat the sugar over medium heat. Stir constantly with a heatproof spatula or whisk as the sugar melts and begins to brown.

2. Add Butter:

3. Add Cream:

4. Add Salt (Optional):

5. Cool:

STEP 6: Decorate and Serve

This is where your cheesecake becomes a true showpiece.

Final Assembly:

1. Top with Caramel:

2. Optional Garnishes:

   • White chocolate curls or shavings

   • Sea salt flakes (for salted caramel lovers)

   • Crushed caramel candies

   • Whipped cream rosettes

   • A ring of piped whipped cream topped with caramel pearls or nuts

3. Slice and Serve:

Prep Time
30 minutes

Cook Time
1 hour

Chill Time
4 hours

Total Time
5 hours 30 minutes

Ingredients

• Crust:
• 1 ½ cups graham cracker crumbs (about 10–12 crackers)
• 2 tbsp granulated sugar
• 6 tbsp unsalted butter, melted
• Filling:
• 4 (8 oz) blocks cream cheese, softened (32 oz total)
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 8 oz white chocolate, melted and slightly cooled
• ½ cup sour cream
• ¼ cup heavy cream
• Caramel Sauce (for filling & topping):
• 1 cup granulated sugar
• 6 tbsp unsalted butter, room temp
• ½ cup heavy cream
• Pinch of salt
• (or use store-bought high-quality caramel sauce)
• Optional Garnishes:
• White chocolate shavings or curls
• Whipped cream
• Extra caramel drizzle

Instructions

1. Make the Crust:

• Preheat oven to 325°F (163°C).
• Mix graham crumbs, sugar, and melted butter in a bowl.
• Press mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass to compact it.
• Bake for 10 minutes. Cool while preparing filling.

2. Make Caramel Sauce (if making homemade):

• Heat sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns golden.
• Carefully whisk in butter (it will bubble).
• Slowly add heavy cream and stir until smooth.
• Add a pinch of salt. Cool slightly.

3. Prepare Cheesecake Filling:

• Beat cream cheese and sugar until smooth (about 2–3 minutes).
• Add eggs one at a time, beating after each.
• Mix in vanilla, sour cream, and heavy cream.
• Fold in melted white chocolate.
• Pour half the filling into the cooled crust.
• Drizzle 3–4 tbsp caramel over the filling and gently swirl with a knife.
• Add the rest of the filling on top.

4. Bake the Cheesecake:

• Wrap the outside of the springform pan in foil and place in a large roasting pan.
• Fill roasting pan with hot water halfway up the sides (water bath method helps prevent cracking).
• Bake at 325°F for 55–65 minutes, until edges are set and center is slightly jiggly.
• Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

5. Chill:

• Remove from oven, cool to room temp, then refrigerate at least 4 hours or overnight.

6. Serve:

• Before serving, drizzle with additional caramel sauce and garnish with white chocolate curls or whipped cream if desired.

Notes

• No water bath? Place a pan of water on the rack below the cheesecake instead.
• Melting white chocolate: Use a double boiler or microwave in 30-sec bursts, stirring often.

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