Can I make this cheesecake ahead of time?

Yes, and it's actually better that way. The texture improves after chilling overnight. You can make it up to two days in advance and keep it covered in the fridge.

Do I need to use a water bath?

It’s not required, but highly recommended. The water bath helps the cheesecake bake evenly and prevents cracks. If you skip it, the edges may overbake while the center stays too soft.

Can I use almond flour instead of ground almonds for the crust?

Absolutely. Almond flour works just fine and gives a smooth, even crust. If you're grinding whole almonds yourself, just be careful not to over-process them into a paste.

Is there a substitute for almond butter?

You can use another nut butter like cashew or peanut butter, but the flavor will change. Stick with unsweetened versions to keep the texture right and the sweetness balanced.

How long should I chill the cheesecake before serving?

At least six hours, but overnight is best. This gives the cheesecake time to set fully and makes slicing easier.

Can I freeze this cheesecake?

Yes. Once it’s fully cooled and set, you can freeze it without the topping. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the fridge before adding the almond butter and nuts.

What’s the best way to get clean slices?

Use a sharp knife, dip it in hot water, and wipe it clean between each cut. It takes a little extra time but makes a big difference in presentation.

Caramel Almond Cheesecake Everyone Will Love

Description

This creamy caramel almond cheesecake features a smooth almond butter filling, a nutty almond crust, and a drizzle of warm almond butter on top. It’s a rich, crowd-pleasing dessert that’s perfect for holidays, birthdays, or make-ahead entertaining.

Ingredients

For the crust:
2 cups finely ground almonds
6 tablespoons unsalted butter, melted
2 tablespoons powdered sweetener
For the filling:
3 (8 oz) blocks cream cheese, softened
1 cup unsweetened almond butter
¾ cup powdered sweetener
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup heavy cream
For the topping:
½ cup melted almond butter
Crushed toasted almonds
Whipped cream (optional)

Instructions

Preheat oven to 325°F (163°C).
Make the crust: Mix ground almonds, melted butter, and sweetener. Press into a 9-inch springform pan. Bake for 8–10 minutes. Cool completely.
Prepare the filling: Beat cream cheese until smooth. Add almond butter and sweetener. Mix well. Add eggs one at a time. Stir in vanilla, sour cream, and heavy cream.
Assemble and bake: Pour filling into crust. Wrap pan in foil and place in a water bath. Bake for 60–70 minutes, until edges are set but center slightly jiggles.
Cool: Let sit in the oven for 1 hour (oven off, door cracked), then cool on the counter for another hour. Refrigerate at least 6 hours or overnight.
Top and serve: Spread melted almond butter over the top, sprinkle toasted almonds, and add whipped cream if desired.

Notes

This cheesecake sets best when made a day in advance.
For cleaner slices, use a sharp knife dipped in warm water and wipe between cuts.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420 kcal
Sugar: 3 g
Sodium: 180 mg
Fat: 38 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 105 mg

Keywords: caramel almond cheesecake, almond crust caramel cheesecake, easy caramel almond cheesecake, almond caramel cheesecake