Ingredients
For the Cookie Crust
2 cups (250 g) digestive biscuits or graham crackers, finely crushed
7 tbsp (100 g) unsalted butter, melted
1 tbsp brown sugar
1 pinch of salt
For the Cheesecake Filling
24 oz (700 g) full-fat cream cheese, softened
¾ cup (150 g) granulated sugar
3 large eggs
¾ cup (200 g) sour cream or heavy cream
1 tsp vanilla extract
1 tbsp cornstarch
1 pinch of salt
For the Salted Caramel
¾ cup + 2 tbsp (180 g) granulated sugar
5½ tbsp (80 g) unsalted butter
½ cup (120 ml) heavy cream, warmed
¼ tsp sea salt or fleur de sel
For the Whipped Cream
¾ cup (200 ml) cold heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
For the Topping
½ cup (50–70 g) toasted pecans, roughly chopped
Extra cookie crumbs, optional
👩🍳 Instructions
- Make the Crust
Preheat the oven to 320°F (160°C).
Crush the biscuits into fine crumbs.
Mix the crumbs with melted butter, brown sugar, and salt.
Press the mixture firmly into the bottom of a 9-inch (22 cm) springform pan.
Bake for 10 minutes.
Remove from the oven and let cool. - Make the Cheesecake Filling
Beat the softened cream cheese and sugar on low to medium speed until smooth.
Add the eggs one at a time, mixing just until incorporated.
Add the sour cream, vanilla, cornstarch, and salt.
Mix gently until completely smooth. Avoid overmixing.
Pour the filling over the cooled crust.
Bake at 320°F (160°C) for 50–60 minutes. The edges should be set while the center still has a slight jiggle.
Turn off the oven, crack the door open, and leave the cheesecake inside for 30 minutes.
Remove and allow it to cool completely.
Refrigerate for at least 6 hours, preferably overnight. - Make the Salted Caramel
Place the sugar in a saucepan over medium heat.
Let it melt gradually until it becomes a deep golden-amber caramel.
Add the butter and stir carefully until combined.
Slowly pour in the warm heavy cream while stirring. Be careful—the mixture will bubble vigorously.
Add the sea salt and stir until smooth.
Let the caramel cool until thick but still pourable. - Make the Whipped Cream
Beat the cold heavy cream with powdered sugar and vanilla.
Continue whipping until stiff peaks form.
Transfer to a piping bag fitted with a star tip. - Assemble
Remove the chilled cheesecake from the springform pan.
Pour the cooled caramel over the top, allowing some caramel to drip naturally down the sides.
Pipe whipped-cream rosettes around the top.
Sprinkle generously with chopped toasted pecans.
Add a few cookie crumbs if desired.
Refrigerate for another 20–30 minutes before serving.