Tarts, tarts, and more tarts. I’m telling you, it’s the way to go for a truly sensational dessert both in appearance and flavor. This Caramel Cheesecake Tart uses my Three Ingredient Homemade Caramel, and a handful of other simple ingredients to create a creamy dreamy cheesecake tart that will wow just about anyone. Don’t let it’s fancy appearance fool you: from start to finish, this tart is completed in under an hour!
I love cheesecake. It’s THE gold standard for decadent desserts, but two hours plus chilling overnight is really only ok when you AREN’T craving it like RIGHT NOW. This tart solves that problem entirely. The graham cracker crust is signature and buttery, the filling is incredibly smooth and luscious, and that caramel swirl? The metaphoric cherry on top. It’s a trifecta of taste bud pleasers, and it’s so easy to whip up.
What you’ll need for this Caramel Cheesecake Tart:
Graham Cracker Crumbs
Salted Butter
Granulated Sugar
Cream Cheese
Heavy Cream
Pure Vanilla Extract
A Large Egg
Caramel Sauce (homemade is the way to go, but if you must use store bought, this caramel from Trader Joe’s is the best in my opinion)
I used a 9” square tart pan for this recipe, but a 9” round or even 4-5 4” mini’s would work. I love all different shapes and sizes for tarts. The individual ones are so fun for small gatherings, and the larger ones are great for pretty much any occasion!
The prettiest part of this tart is that glorious swirl of caramel. It will add about ten minutes to your overall prep time, but I am almost certain that you will not regret this step. I sometimes double the caramel to have extra on hand. We put it on homemade ice cream, dip apples into it, drizzle it on cookies, you name it. There is no wrong way to enjoy homemade caramel sauce, and this cheesecake tart might take the cake (take the tart? 😉 ) as the loveliest and most delicious way to use it.
Tag me if you make it! -> #HHBBAKES
XO,
Heather
Caramel Swirl Cheesecake Tart
Ingredients
- For the crust: 1 ½ cup crushed graham crackers
- 2 tablespoon granulated sugar
- ¾ cup salted butter, melted
- For the filling: 1 8oz block of cream cheese, softened
- ⅓ cup granulated sugar
- ⅓ cup heavy cream
- 1 large egg
- 2 teaspoon pure vanilla extract
- Caramel sauce for swirl
Instructions
- To make the crust: Place graham crackers shells in a food processor and blend until fine crumbs remain. Alternatively, if you do not have a food processor, a rolling pin and a heavy duty freezer ziplock back will do just fine! Seal bag with as much air removed as possible, and roll out until cookies are fine crumbs. You can also buy graham cracker crumbs and this is a nice little time saver.
- Melt butter in a small microwave safe bowl, about 30 seconds. Be careful as butter might be hot and you do not want any splatter to burn you.
- Combine crumbs, butter, sugar, and vanilla in a bowl until a course sand-like mixture occurs.
- Press firmly into your tart pan with a removable bottom. These pans are highly non-stick so buttering or spraying ahead of time is generally not necessary. Use a measuring cup to ensure sides and bottom of tart crust is as firmly packed as possible. Set aside.
- To make the filling: Place cream cheese in a bowl and blend {by hand or with a mixer} until smooth, about 30 seconds.
- Add remainder of ingredients, and mix until smooth and no lumps remain, about a minute.
- Pour mixture into prepared crust. Slowly drizzle 2-3 tablespoon caramel sauce onto the tart. With a butter knife, gently swirl into the cheesecake, being careful not to hit the bottom crust.
- Bake at 350 for 20-25 minutes or until crust is golden and tart looks mostly set. It will be slightly jiggly in the center, but will firm up as it cools.
- Allow to cool completely {refrigerator recommended}. Store covered in the refrigerator for up to three days. Enjoy!
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