Description
This rich and creamy caramel cheesecake combines a buttery graham cracker crust with a smooth cream cheese filling, topped with a luscious homemade caramel sauce. Perfectly balanced with a subtle vanilla flavor and a silky caramel drizzle, this dessert is sure to impress at any gathering.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
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, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and continue beating. Mix in sour cream, then add eggs one at a time, blending well after each addition. Stir in vanilla extract until fully incorporated.
- Bake the Cheesecake: Pour the cream cheese filling over the pre-baked crust. Place the springform pan on a baking sheet and bake at 325°F (163°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracks. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Caramel Sauce: In a medium saucepan over medium heat, combine water and 1 cup sugar. Stir gently until sugar dissolves, then stop stirring and allow the mixture to boil until it turns a deep amber color, about 8-10 minutes. Remove from heat and carefully whisk in butter until melted. Slowly add heavy cream while whisking continuously. Stir in salt and let the caramel cool slightly.
- Assemble and Serve: Remove the chilled cheesecake from the springform pan and place it on a serving plate. Drizzle the caramel sauce evenly over the top. Slice, serve, and enjoy your decadent caramel cheesecake!
Notes
- Be sure the cream cheese is fully softened to ensure a smooth filling without lumps.
- To avoid cracks in your cheesecake, bake it gently and allow it to cool gradually in the oven.
- If your caramel hardens too much after cooling, gently rewarm it to restore its pourable consistency.
- You can make the caramel sauce ahead of time and store it in the fridge; reheat before drizzling on the cheesecake.
- Use a water bath for baking if you want an even creamier texture and fewer cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
