This caramel walnut cheesecakes will definitely have everyone at the table asking you for the recipe. You will be looking like the Queen of cheesecakes!

I have always been a fan of cheesecakes, but they can be so expensive. This is when I started to do research on making my own cheesecake from home. Let’s just say, I was serious about saving my coins. I researched and researched but didn’t quite find what I wanted. That’s when I asked my mom. I told her how frustrated I was, and she was like I think your grandmother had a cheesecake recipe. I felt so relieved. She sat down with me and explained the recipe in great detail.

Walnut Caramel CheeseCake
Walnut Caramel CheeseCake

Do you have to bake the cheesecake?

This recipe that I am providing to you does require that you bake the cheesecake. After the cheesecake is cooked, turn the oven off and let it sit in the oven for an hour. If baking cheesecake is not your thing, I also have a no bake cheesecake recipe that is just as delicious!

How long can this cheesecake last?

I would definitely say not to keep this cheesecake in refrigerator longer than 6 days. You should also wrap the cheesecake in something that will preserve some of the freshness of the cheesecake.

Can you add different toppings to the cheesecake?

Yes, you can definitely add different toppings to your cheesecake. That’s the beauty of cheesecake, you can add endless toppings: strawberries, chocolate, pecans, blueberries, raspberries, cherries, and so much more! You can even mix those toppings into the mixture to give your cheesecake a more pronounced taste. I love adding the walnuts with caramel mixture which was the perfect sweet and salty taste to get my taste buds dancing. I love how the homemade caramel I made goes along with walnuts. Check that recipe out here! If you would love more history on cheesecakes click here or watch video below.

Instructions for cheesecake

I only used a few ingredients for this cheesecake recipe. One of the main ingredients is cream cheese. You can choose to make your own cream cheese at home but I used store bought cream cheese for the sake of time.

Step 1: Gather all of your necessary ingredients. Cream cheese, eggs, salt, Cream cheese, eggs, salt, butter, sour cream, sugar, pure vanilla extract, heavy cream, cornstarch, caramel (can be homemade or store bought), walnuts, and honey graham crackers.

Step 2:

Use a food processor to crush your honey graham crackers. If you don’t have a food processor just add your graham cracker to a ziplock bag and crush them lightly with a meat tenderizer or hammer.

Step 3:

Then add in melted butter with a pinch of salt.  Make sure everything is mixed together.

Step 4:

Add the mixture to the bottom of pan(I used the 9 inch detachable cheesecake pan).

Step 5:

Press the graham crackers down evenly in the pan.

Step 6:

Bake the graham cracker crust at 350F until lightly brown. So about 5-10 minutes. The results varies.

Optional and completely your choice but I tried both and I now decide to bake my crust vs not baking my crust.   If you decide not to it will cause your crust to be really flaky.

Step 7:

In a bowl add in softened cream cheese, sugar, sour cream and heavy whipping cream then mix.

Warning: Be sure to have a big enough bowl because mixture will come out.

Step 8:

Then add in corn starch, eggs, salt, and pure vanilla extract.

Step 9:

Take a cake pan strip, wet it and place it around the 9-inch pan. Then place the 9-inch cake pan into a bigger pan. Now pour hot water into the pan.

Tip: You can wet a napkin, get a piece of aluminum foil big enough for your pan. Fold the napkin long ways and then place the napkin in the aluminum foil and fold the aluminum foil long ways as well. Then wrap around the pan.

This will prevent the outside of the cheesecake from cooking faster that the inside causing burnt outside and unfinished inside.

Step 10:

Place in oven at 325 Fahrenheit for 1 hour (make sure the oven is preheated).

After it has cooked for that hour turn the oven off and let sit for an hour.

Step 11:

Walnut Cheesecake
Walnut Cheesecake

Place in the refrigerator to chill for 3 hours. Then add toppings and enjoy!!

Walnut Caramel CheeseCake

The ultimate caramel walnut cheesecake

This caramel walnut cheesecakes will definitely have everyone at the table asking you for the recipe. You will be looking like the Queen of cheesecakes!
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 6 people
Calories 1014 kcal

Ingredients
  

  • 4 8 ounce Cream cheese
  • 1 Cup Sugar
  • 4 Large eggs
  • 1/4 Tsp Salt
  • 1 Cup Sour cream
  • 1/4 Cup Heavy cream
  • 5 Tbsp Butter
  • 2 Sleeves Honey graham crackers
  • 1 Tsp Pure vanilla extract
  • 1 Tbsp Cornstarch
  • 2 1/2 Cups Walnuts

Caramel Topping

  • 1 Cup Heavy cream
  • 1/4 Cup Water
  • 1 1/3 Cup Sugar
  • 1/4 Tsp Salt
  • 1/4 Cup Butter Salted

Instructions
 

Cheesecake Instructions

  • Gather all of your necessary ingredients. Cream cheese, eggs, salt, Cream cheese, eggs, salt, butter, sour cream, sugar, pure vanilla extract, heavy cream, cornstarch, caramel(can be homemade or store bought), walnuts, and honey graham crackers.
     
  • Use a food processor to crush your honey graham crackers. If you don’t have a food processor just add your graham cracker to a ziplock bag and crush them lightly with a meat tenderizer or hammer. 
     
  • Then add in melted butter with a pinch of salt.  Make sure everything is mixed together.
     
  • Add the mixture to the bottom of  pan( I used the 9 inch detachable cheesecake pan). 
     
  • Press the graham crackers down evenly in the pan. 
     
  • Bake the graham cracker crust at 350F until lightly brown. So about 5-10 minutes. The results varies.
  • In a bowl add in softened cream cheese, sugar, sour cream and heavy whipping cream then mix.
  • Then add in corn starch, eggs, salt, and pure vanilla extract. 
     
  • Take a cake pan strip, wet it and place it around the 9 inch pan. Then place the 9 inch cake pan into a bigger pan. Now pour hot water into the pan.
  • Tip: You can wet a napkin, get a piece of aluminum foil big enough for your pan. Fold the napkin long ways and then place the napkin in the aluminum foil and fold the aluminum foil long ways as well. Then wrap around the pan. 
    This will prevent the outside of the cheesecake from cooking faster that the inside causing burnt outside and unfinished inside.
     
  • Place in oven at 325 Fahrenheit for 1 hour (make sure the oven is preheated).
    After it has cooked for that hour turn the oven off and let sit for an hour. 
  • Place in the refrigerator to chill for 3 hours. Then add toppings and enjoy!!If using my homemade caramel I will have the instructions down below

Caramel Topping

  • Heat small saucepan on medium.
  • Add in sugar and water.
  • Slightly stir the mixture. Don’t stir too much.
  • Let the sugar get to a golden color. Let it boil without stirring but don’t take your eyes off the pan. Allow the mixture to lightly brown. Not too much or you will burn the mixture.
  • Turn stove on low and add in heavy whipping cream and stir until caramelized sugar.
  • Add in butter and salt and turn pot back to medium. Stir until the butter is dissolved.
  • Pour caramel and walnuts into a bowl and sit to the side for about 30 minutes

Video

Nutrition

Sodium: 249mgCalcium: 152mgVitamin C: 2mgVitamin A: 986IUSugar: 80gFiber: 3gPotassium: 324mgCholesterol: 89mgCalories: 1014kcalSaturated Fat: 20gFat: 69gProtein: 14gCarbohydrates: 95gIron: 3mg
Keyword caramel cheesecake, caramel walnut cheesecake, easy cheesecake, walnut cheesecake
Tried this recipe?Let us know how it was!