Caramel cheesecake

Caramel cheesecake

Total: 1 hr 15 Min. | Active: 30 Min.
Nutritional value / people: 363 kcal
, Fat: 27 g
, Carbohydrate: 24 g
, Protein: 6 g


12 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


50 g walnut kernels
50 g hazelnuts
4 tbsp sugar
½ tbsp lemon juice

Caramel sauce

60 g sugar
1 tbsp water
1 tbsp lemon juice
2 dl full cream


120 g biscuits (e.g. digestive biscuits)
50 g butter, soft

Cream cheese mixture

400 g double cream cheese (e.g. Philadelphia)
70 g sugar
3 eggs
1 tbsp Maizena cornflour
½ tbsp sea salt
WE NEED Shopping List Purchase ingredients now


One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


Toast the nuts in a pan over a medium heat. Add the sugar, continue toasting, shaking the pan occasionally until all the sugar has dissolved. Remove the pan from the heat. Immediately spread the nuts onto a sheet of baking paper, leave to cool. Roughly chop the nuts.

Caramel sauce

Boil the sugar, water and lemon juice in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the cream, continue to simmer and stir over a low heat for approx. 10 mins. until the caramel has dissolved. Remove the pan from the heat, let the caramel cool.


Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix with the butter and half of the nuts. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass.

Cream cheese mixture

Using the whisk on a hand mixer, thoroughly combine the cream cheese, half the caramel sauce and all the remaining ingredients. Spread the mixture over the biscuit base.


For approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a plate and leave to cool. Top with the remaining caramel sauce and nuts.

Good to know
Shelf life: Cover the cheesecake and keep in the fridge for approx. 2 days.

Our recommendations

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.