07/02/2026
New York Caramel Cheesecake
This New York caramel dessert pairs a rich, dense vanilla cream cheese filling with a buttery shortbread crust, topped with a gooey caramel drizzle.
Using Le Caramel's Sea Salt Caramel Cream is a fantastic shortcut — it gives you a perfectly gooey, high-quality topping without having to melt down candies or dirty a saucepan. Grab your bottle at the link in bio!
Here is the recipe:
Ingredients
The Shortbread Crust
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 cup all-purpose flour
The Vanilla Cheesecake
3 pkgs (8 oz / 250g each) cream cheese, softened
3/4 cup granulated sugar
3/4 cup sour cream, divided
3 eggs
1 tbsp vanilla extract
2 tsp lemon juice and 1 tsp lemon zest
2 tbsp flour and 1/4 tsp salt
The Caramel Topping
1 squeeze bottle Le Caramel Sea Salt Caramel Cream
(Optional) Extra flaked sea salt for garnish
Instructions
Bake the Crust
Preheat oven to 400°F (200°C). Beat crust butter and sugar until fluffy, then stir in flour until crumbly. Press firmly into a 9-inch springform pan. Chill in the fridge for 15 mins, then bake for 15-18 mins until golden. Reduce oven to 325°F (160°C).
Mix and Bake the Cheesecake
Whisk 1/4 cup sour cream with lemon zest, juice, and 2 tbsp flour until smooth, then stir in remaining sour cream. In a large bowl, beat cream cheese, sugar, vanilla, and salt until fluffy. Blend in sour cream mixture, then add eggs one at a time on low.
Pour over cooled crust. Bake at 325°F for 55-65 mins until the center slightly jiggles. Run a knife around the rim, cool to room temp, and chill in the fridge for 4-6 hours.
Add the Caramel Topping
Once fully chilled and ready to serve, use the Le Caramel squeeze bottle to drizzle the Sea Salt Caramel Cream generously over the cake, or let guests squeeze their own portions onto individual slices. Sprinkle with extra flaked sea salt if desired.
Link in bio to shop Le Caramel!
