Description
This luscious Caramel Cheesecake recipe combines a classic creamy cheesecake base with a rich, homemade caramel sauce drizzled on top. Featuring a buttery graham cracker crust and a smooth, velvety filling, this dessert is perfect for special occasions or indulgent treats. The caramel topping adds a decadent sweetness that perfectly complements the tangy cheesecake.
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
For the Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
- 6 tbsp unsalted butter
- ½ cup heavy cream
- ½ tsp salt
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and 2 tablespoons granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for about 10 minutes, then remove from oven and set aside to cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add 1 cup granulated sugar and continue beating until fully incorporated and smooth. Add the sour cream and mix until combined. Add eggs one at a time, mixing on low speed after each addition just until blended. Stir in the vanilla extract. Avoid overmixing to prevent cracking during baking.
- Assemble and Bake: Pour the cheesecake filling over the slightly cooled crust in the springform pan. Smooth the top with a spatula. Place the pan on a middle rack of the preheated oven and bake for 1 hour and 10 minutes or until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
- Chill the Cheesecake: After the initial cooling, remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Let it cool completely at room temperature, then refrigerate it for at least 4 hours or preferably overnight to fully set and develop flavor.
- Prepare the Caramel Sauce: In a medium saucepan over medium heat, combine 1 cup granulated sugar and ¼ cup water. Stir gently until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color—about 7 to 10 minutes. Remove from heat and quickly whisk in the 6 tablespoons unsalted butter until melted. Slowly add the ½ cup heavy cream and whisk until smooth. Stir in ½ teaspoon salt. Let the caramel cool slightly before topping the cheesecake.
- Serve: Remove the cheesecake from the springform pan and place on a serving platter. Drizzle the caramel sauce evenly over the top. Slice into 12 servings and enjoy.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth filling without lumps.
- Do not overmix the batter to avoid air bubbles that cause cracks.
- Allowing the cheesecake to cool gradually in the oven prevents cracking on the surface.
- The caramel sauce can be made ahead and stored in the refrigerator for up to 5 days; warm it slightly before serving if it thickens too much.
- Use a springform pan for easy release and neat presentation.
