This is my Caramel Cheesecake recipe, honestly, this combination is absolutely delicious. These cheesecakes are incredibly smooth and creamy, one of those desserts that just melt in your mouth. Caramel Cheesecake (9-inch pan) Crust • 340–450 g Maria cookies or Digestive biscuits • 160 g melted butter • 1 tbsp honey (optional) Crust instructions 1. Preheat oven to 160°C / 325°F. 2. Grease or line a 9-inch springform pan. 3. Mix crushed cookies, melted butter, and honey. 4. Press firmly into the bottom of the pan. 5. Bake for 10 minutes and let cool. Caramel Filling • 900 g cream cheese, room temperature • 200 g Greek yogurt or heavy cream • 4 eggs + 2 egg yolks • 120 g honey (reduced because of the caramel) • 100 g sugar • 1½ tbsp vanilla extract • 3⅓ tsp cornstarch • ⅓ cup caramel sauce (mixed into the batter) Filling instructions 1. Beat the cream cheese until smooth and creamy. 2. Add honey and sugar; mix until fully combined. 3. Gently incorporate eggs and yolks, mixing on low speed. 4. In a separate bowl, mix the yogurt (or cream) with the caramel, then add it to the batter. 5. Add vanilla and cornstarch and mix just until combined. Do not overmix. Baking (Water Bath) 1. Pour the filling over the cooled crust. 2. Place the springform pan inside a larger pan and add hot water. 3. Bake at 325°F for 65–75 minutes, until the edges are set and the center still jiggles slightly. Cooling 1. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. 2. Let cool completely at room temperature. 3. Refrigerate for at least 4 hours, preferably overnight. 🍯 Topping (after baking) • Caramel sauce, to taste • Optional: flaky sea salt #cheesecake #caramel #caramelcheesecake #EasyRecipe #CapCut - @sweetconfection