Caramel curd pie (or cheesecake)

Caramel curd pie (or cheesecake)
  • Timing: best to prepare from evening (20 min. to prepare, 60 min. to bake, 3-5 hours to freeze)
  • Portions: 12



  • 8.2 oz (240 gr) „Irish cream“ or just vanilla cookies;
  • 2.7 oz (80 gr) non salted butter;
  • 2 tablespoons of sugar;
  • pinch of salt;
  • pinch of cinnamon.


  • 2.3 oz (600 gr) creamy curd/cheese (“Philadelphia”);
  • 1/2 cup (100 gr) of sour cream;
  • 2 big eggs;
  • 3/4 cup of sugar;
  • 2 teaspoons of liquid caramel;
  • small pinch of lemon acid.


  • non salted cacao powder and hot water (or just chocolate glaze);
  • tablespoon of liquid caramel or maple syrup;
  • 1/2 cup (100 gr) grounded roasted hazelnuts.


  1. Melt butter in a small saucepan consistently simmering. Blend cookies with electric blender and mix with melted butter, salt, sugar and cinnamon. Add this part to a round cake pan (with removable sides) and press it. If it doesn’t stick well, add a bit more of melted butter.
  2. Preheat oven to 180 C degrees (356 F). Combine curd with sugar and one by one beat in eggs. Whisk everything until nice and smooth. Then add caramel, sour cream, and lemon acid, mix well again. Don’t be afraid if this pastry part will look too much liquid, while baking it will get thicken.
  3. Pour curd part on the pressed cookies and add to oven. Bake for 50-60 minutes, until top of the pie will be a bit golden brown. Remove it, let stay cool.
  4. Grounded hazelnuts combine with caramel or syrup. Prepare a hot cacao or chocolate glaze and pour it on your cheesecake. Sprinkle caramel nuts immediately and spread them evenly with hands. Put in fridge and let stay for at least 3-4 hours or whole night (that’s what I usually do). And enjoy!
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