Salted Caramel Cheesecake


Salted Caramel Cheesecake in the Big Green Egg



Biscuit Base:

  • 250g Digestives/Shortbread Biscuits
  • 75g Salted Pretzels
  • 150 g unsalted butter, melted


Cheesecake Filling:

  • 750g Cream Cheese
  • 3 Tbsp plain flour
  • 1 1/2 tsp vanilla extract
  • 190g sour cream
  • 2 cups (500g) caster sugar
  • 300g Caramel (Nestle Top ‘n Fill Caramel)
  • 3 eggs
  • 1-2 tsp Salt Flakes


  • 100g Caramel Pop Corn (Lolly Gobble Bliss Bombs)
  • 200g Caramel (Nestle Top ‘n Fill Caramel)
  • 100g Pretzels
  1. of the cheesecake for an added hit of caramel.


Before you get started, lightly butter a 24cm springform cake tin and line the base and sides with baking paper.

Biscuit Base:

  1. Pop the biscuits and pretzels into a food processor and give them a blitz till you have a consistent texture. Pop them into a bowl, add the melted butter and mix until combined well.
  2. Pour base mix into cake tin, flatten out with spoon and compact with a base of a glass till you have an evenly compacted base all round. Pop it into fridge while you get the cheesecake filling prepared.

Setup Big Green Egg:

Set  up the Big Green Egg with Natural Lump Charcoal and get your temps up to 160C/320F and pop the ConvEggtor in, make sure you let the smoke from the initial charcoal burn settle down before popping your cheesecake in. 

Cheesecake Filling:

  • Making sure the cream cheese is at room temperature, use a beater or mixer on the lowest speed to beat the cream cheese until smooth.
  • Add flour, beat until just combined, scraping down the sides as you go.
  • Then add the vanilla, sour cream, sugar and beat until combined.
  • Add the caramel and beat until combined.
  • Add the salt and beat until combined.
  • Add eggs one at a time, beat mixture between each egg until combined. 
  • Tap the mixing bowl on the bench to remove any unwanted air bubbles, the longer you can do this, the better your cheesecake will turn out.
  • Pour mixture into cake tin.

Bake the Cheesecake:

Pop the cake tin into the Big Green Egg, close the lid and bake until cheesecake sets on top and only wobbles a little when moved. This can take anywhere from 1-1.5 hours.

Once done, let cheesecake cool down, popping it into the fridge overnight once it reaches room temperature. 


  • Place the can of caramel into a bowl of boiling water and let caramel warm up and get to a pourable consistency.
  • Pop the pretzels into a bowl and roughly break them up with your fingers.
  • Add the Caramel Popcorn
  • Add half the melted Caramel and mix until the pretzels and popcorn have a coating of caramel. 
  • Decorate the top of your cheesecake with the pretzel and popcorn mix,
  • Drip the remaining caramel around the edges

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