Description
This rich and luscious Caramel Cheesecake combines a buttery graham cracker crust with a creamy cream cheese filling, topped with a smooth homemade caramel sauce. Perfectly sweet and indulgent, this dessert is a crowd-pleaser that balances the tartness of sour cream and the sweetness of caramel for a decadent finish.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
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 mixing bowl, combine the graham cracker crumbs and 2 tablespoons of sugar, then stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from oven and set aside.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy using an electric mixer. Add the sour cream, eggs one at a time, and vanilla extract, mixing well after each addition until the batter is smooth and uniform.
- Bake the cheesecake: Pour the filling over the pre-baked crust in the springform pan. Place the pan on the middle rack of the oven. Bake for approximately 55 to 60 minutes, or until the center is just set but still slightly jiggly when gently shaken. Avoid overbaking to prevent cracking.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling helps prevent cracks. Then, remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight to fully set.
- Prepare the caramel sauce: In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and ¼ cup water over medium heat. Stir gently until the sugar dissolves. Allow the mixture to simmer without stirring until it turns a deep amber color, swirling the pan occasionally to ensure even caramelization. Remove from heat and immediately stir in the 6 tablespoons butter until melted and combined. Slowly whisk in the ½ cup heavy cream and ½ teaspoon salt, continuing to whisk until smooth and creamy. Let the caramel cool slightly.
- Assemble and serve: Pour the warm caramel sauce over the chilled cheesecake just before serving. Slice into 12 portions and enjoy the perfect harmony of creamy cheesecake and rich caramel flavors.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Do not overbake the cheesecake to maintain a creamy texture.
- Use a water bath or gradual cooling in the oven to prevent cracks on the cheesecake surface.
- Caramel sauce can be stored in the refrigerator for up to a week; reheat gently before using.
- Allow caramel sauce to cool slightly before pouring over cheesecake to avoid melting the topping excessively.
