Basque Cheesecake with Caramel Drizzle

    Let me introduce you to a dessert that looks dramatic, tastes luxurious, and is secretly the easiest cheesecake you’ll ever make: the Basque Cheesecake. Born in San Sebastián, Spain, this rustic beauty skips the crust and leans into the magic of contrast—a deeply caramelized top with a silky, custardy center that almost melts in your mouth.

But we’re adding a twist: a homemade caramel drizzle infused with the rich, aromatic notes of Watkins All-Natural Original Baking Vanilla. It’s like the cheesecake got dressed up for a date night, and wow—does it impress.

What I love about Basque cheesecake is that it embraces imperfection. Cracks? Good. Burnt top? Perfect. No water bath, no crust, no fuss. Just whip it all together, pour it in a pan, and bake it hot until it gets that signature toasty top.

The caramel sauce is the real flex here. Brown sugar, cream, a pinch of salt, and Watkins Vanilla create a silky drizzle that adds warmth and complexity without overpowering the custard-like cake. Pour it over the top right before serving, or serve it on the side for an extra elegant touch.

And is this recipe beginner-friendly? Because it is. If you can mix batter and turn on an oven, you can make this. And once you taste that combo of creamy vanilla cheesecake and warm caramel, you’ll be hooked.

Whether you’re new to baking or just want to impress with minimal effort, this Basque Cheesecake with Caramel Drizzle is here to make your life more delicious—and your dessert table more fabulous.

Basque Cheesecake with Watkins Vanilla & Caramel Drizzle

Ingredients:

• 2 lb cream cheese (room temp)

• 1 1/2 cups sugar

• 6 large eggs

• 2 cups heavy cream

• 1 tbsp Watkins All Natural Original Baking Vanilla®

• 1/4 cup all-purpose flour

• Pinch of salt

Caramel Drizzle:

• 1 cup sugar

• 6 tbsp butter (room temp)

• 1/2 cup heavy cream

• 1 tsp Watkins All Natural Original Baking Vanilla®

  
  

Instructions:

1. Preheat oven to 400°F (205°C). Line a springform pan with parchment (leave overhang).

2. Beat cream cheese and sugar until fluffy. Add eggs one by one.

3. Add cream, vanilla, salt, and flour. Mix until smooth.

4. Pour into the pan. Bake for 50-60 minutes, until the top is deeply browned.

5. Cool completely and chill for 4 hours or more.

Caramel Drizzle:

1. Heat the sugar in a saucepan over medium heat until it has melted and turned a deep amber color.

2. Add butter, whisking constantly.

3. Slowly whisk in cream (it will bubble), then add vanilla.

4. Cool slightly, drizzle over cheesecake before serving.