We’ve been on a birthday marathon around here lately.

Four of our five birthdays are in the summer, and coming from the 4th birthday just this week, I’m a little birthday-ed out! :)

However, with birthdays come cooking and food and cakes and such, and since two of the four birthdays requested cheesecake, I tried a new recipe for one.

We’re white chocolate fans ~ in mochas, in drinks, in cookies, and especially in cheesecakes. When I found this recipe for my husband’s birthday, I expected it to be a great one. I just didn’t expect it to be as fabulous as it really was! :) This was the perfect combination of tastebuds delight, rich but not too sweet, and absolutely amazing. This goes down as The Best Cheesecake Ever; at least, according to my husband.

Without further ado, let me introduce you to the

White Chocolate Cheesecake
with Sea Salt Caramel

cheesecake 1

[adapted from Tasty Kitchen]


  • 1 1/4 cups Pecan Sandies cookies
  • 3 Tablespoons unsalted butter


  • 8 ounces White Chocolate Chips
  • 4 packages Cream Cheese [8 ounce packages]
  • 1 cup sugar
  • 3 Tablespoons Unbleached All-purpose Flour
  • 1 teaspoon Vanilla Extract
  • 3 whole Large Eggs


  • 1 cup Brown Sugar
  • 1/3 cups Heavy Whipping Cream
  • 1/4 cups Unsalted Butter
  • 1/4 teaspoon Sea Salt [or more to taste]


Preheat the oven to 225 degrees.

To make the crust:
Pulse the cookies in a food processor until you get fine crumbs. Add the butter and pulse again until all is well mixed. Press the mixture into the bottom of a 10-inch springform pan that is well-greased. Set the pan aside.

To make the filling:
Melt the white chocolate in a small bowl in the microwave [in 30-second intervals until well melted; this prevents the chocolate from getting burned]. Set aside to cool slightly. Soften the cream cheese if needed, and then beat in a large bowl with an electric mixer until smooth. Add the sugar, flour, and vanilla and beat it again, just until smooth. Add the eggs, one at a time, beating after each one. Beat in the melted chocolate. Pour the batter over the crust.

Bake the cheesecake at 225 degrees for two hours, then turn off the oven and leave in at least one hour or overnight before removing [the slow baking is the key to a smooth, uncracked perfect cheesecake!]. Refrigerate at least one hour serving AND before removing the sides of the springform pan.

To make the Sea Salt Caramel:
In a small saucepan, bring brown sugar, whipping cream, and butter to a boil over medium-high heat, stirring constantly. Boil for about 3 minutes. Remove from the heat, whisk in sea salt. Let it cool and then serve on top of the cheesecake.

Slice the cheesecake with a sharp knife dipped in hot water, then wiped dry before each slice.

Serve with the Sea Salt Caramel glazing individual slices.
[you can reheat the caramel as needed in the days after; it warms beautifully]

Garnish with whipped cream, if so desired.

Let it melt in your mouth, and Enjoy! :)




12 thoughts on “White Chocolate Cheesecake with Sea Salt Caramel

  1. shelly

    sounds divine! and if ben says it is . . . guess we’ll have to try it. :) yup, birthday season for sure! mine is tomorrow as you know and then we’re on a break til december. :) but I love it. {poor sophia does NOT get why so many of us got to have our birthdays now and she has to waaaaaaaiiiiiit for so long!}. i’m not really great at parties and such, but it seems anything that you do for a birthday child is met with great delight and sparkling eyes. that alone is worth an efforts we put forth to celebrate them! thanks for the recipe sharing!

  2. Angela

    Sounds delish & easy enough — sea salt caramel AND cheesecake, all in the same dessert …what can be wrong with that?! Love your blog. Always inspired.

  3. shelly

    and well, hel-LO, if you go and make the picture all beautiful and stuff, i’ll just have to PIN it too. ;) (in the non-THM food portion of my board, that is.)

  4. makingitcomplicated

    Wow. It looks AMAZING. I love sea salt caramel anything! Going to have to try this for sure! Speaking of caramel sauce, I made one last week with rum. It tasted like butter rum lifesavers, SO good. I may be sneaking rum into all my future caramel sauces now . . .ha!

  5. shelogic

    My husband’s not a huge cheesecake fan (too much cream cheese, he says). But this…pecan sandie’s crust, not-too-sweet center & caramel topping? Yes, I think this is one he would like :)

  6. Rachel

    Would it be inappropriate to make this for breakfast this morning? Sounds fabulous!

    We’re the opposite around here, almost all of our birthdays are in the winter. I always think it would be so much easier to host friends and parties in the summer. Guess I should have thought of that a few years earlier.

  7. Kellie Holcomb

    Looks yummy! We have a favorite chocolate cheesecake recipe that we make often. Our birthday season is about to begin- 6 of the 9 of us have birthdays in Sept, Oct, & Nov. so we are really sick of birthday cake by the time we are through all of the fall birthdays!
    We just got our internet hooked up yesterday so I caught up on reading your posts. I just love the picture of your girls at the coffee shop. It reminds me so much of the coffee shop where we just moved from. Abigail and Lydia loved meeting their friends there and are really hoping we find one in our new town!
    Your blog is so beautiful and one of the very few I still make time to read!

  8. Elizabeth

    I LOVE making cheesecakes…this will definitely be made in my kitchen sometime soon!
    Thanks for sharing the recipe.

    We have lots of late summer/early fall birthdays. By the time we reach October, we’re all sick of the Happy Birthday song. Haha.

    Hope your week is going well! :)
    Happy Tuesday Clarita! XxOO

  9. Sarah Norton

    Hey, I love your pumpkin spice biscotti recipe. It’s my go-to fall time dessert and easy, pretty gift to give. I love this cheesecake as well, and it is also my husband’s favorite, however we also find it almost too sweet. I followed the recipe exactly. I think the cheesecake filling itself has too much sugar and/or white chocolate chips. Next time I try it I’m going to decrease the sugar in the filling to 3/4 cup and the white chocolate to 6oz. Thanks for the recipe!

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