Salty caramel and almonds are married on a soft cheese base. The almond butter baked with cream cheese gives a particular nutty taste.


  • 250 gr digestive cookies
  • 1/8 teaspoon salt
  • 6 tablespoon unsalted butter, melted
  • 1 tablespoon cocoa powder
  • 250 gr cream cheese, at room temperature
  • 120 gr yogurt, at room temperature
  • 50 gr almond butter
  • 50 gr sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 100 gr salted caramel sauce. Click here to get the recipe
  • 12 almonds, for decoration


  • Preheat oven to 180°C and line a 15cm square baking pan with butter.
For the crust:
  • Combine cookies, cocoa and salt in a food processor and pulse together to form crumbs.
  • Add melted butter and pulse until incorporated.
  • Press mixture tightly and evenly into bottom of prepared pan.
  • Bake crust for about 15 minutes and set.
  • Transfer to a wire rack to cool completely, and reduce oven temperature to 170°C.
For the filling:
  • Place cream cheese and yogurt in a bowl and mix until combined.
  • Add almond butter, sugar, salt, vanilla, egg and beat together until smooth.
  • Spoon cream cheese mixture over cooled crust and spread evenly.
  • Gently tap pan to remove air bubbles.
  • Bake for 40 minutes, until center is set.
  • Remove from oven and cool for 60 minutes on a wire rack.
  • Pour room temperature caramel sauce over cooled cheesecake, gently spreading with a spatula.
  • Chill cheesecake in the refrigerator for at least 4 hours.
  • Decorate every slice with an almond

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