Caramel Cheesecake

Name: Caramel Cheesecake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 2 tbsp granulated sugar; 5 tbsp unsalted butter, melted; 3 (8 oz) blocks cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream; 3 large eggs; 2 tsp vanilla extract; 1 cup granulated sugar; ¼ cup water; 6 tbsp unsalted butter; ½ cup heavy cream; ½ tsp salt

Isabella

🌟Life, Love, and Gastronomy 🍷

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Creamy, rich, and irresistibly delicious, this caramel cheesecake is the ultimate indulgence. With a buttery graham cracker crust, smooth cheesecake filling, and a luscious caramel topping, it’s a dessert that feels luxurious yet comforting, perfect for any gathering or special occasion.

Why You’ll Love This Recipe

The cheesecake is perfectly creamy and smooth, offering a melt-in-your-mouth experience.

The homemade caramel topping adds an extra layer of decadence with its sweet and salty balance.

It’s a versatile dessert, great for birthdays, holidays, or casual dinners.

The water bath technique ensures a crack-free, professional-looking cheesecake.

The recipe is straightforward and approachable, making it perfect for both beginners and experienced bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

2 cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1/2 cup sour cream

3 large eggs

1 teaspoon vanilla extract

For the Caramel Topping:

1 cup granulated sugar

1/4 cup water

6 tablespoons unsalted butter

1/2 cup heavy cream

1/2 teaspoon salt

Directions

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Make the crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the springform pan. Bake for 8-10 minutes, then let it cool.

Prepare the filling: Beat the cream cheese until smooth. Add sugar and mix until creamy. Stir in sour cream, then add the eggs one at a time, mixing well after each. Finally, add the vanilla extract.

Assemble and bake: Pour the filling over the cooled crust and smooth it out. Wrap the bottom of the pan with aluminum foil. Place it in a larger roasting pan and fill the roasting pan with hot water to create a water bath. Bake for 60-70 minutes, or until the center is set but slightly jiggly.

Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.

Make the caramel: Heat sugar and water in a medium saucepan over medium heat without stirring until it turns a golden amber color. Whisk in butter until melted, then stir in the heavy cream slowly. Add salt and let it cool slightly.

Finish: Once the cheesecake has cooled, pour the caramel over the top and spread it evenly. Refrigerate for at least 4 hours or overnight before serving.

Servings and Timing

Prep Time: 25 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 1 hour 35 minutes

Servings: 12

Variations

Chocolate Caramel Cheesecake: Add a layer of melted chocolate or a drizzle of chocolate sauce over the caramel topping for a rich twist.

Salted Caramel Pecan Cheesecake: Sprinkle toasted pecans over the caramel for added crunch and flavor.

Gluten-Free Cheesecake: Use gluten-free graham crackers for the crust.

Spiced Crust: Add a pinch of cinnamon or nutmeg to the graham cracker crust for a warm, spiced flavor.

Mini Cheesecakes: Use a muffin tin to make individual portions, perfect for parties.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezer: Cheesecake can be frozen without the caramel topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.

Reheating: Serve the cheesecake chilled or at room temperature; no reheating is needed.

Related Recipes:

Caramel Apple Cookies

FAQs

How do I prevent cracks in my cheesecake?

Using a water bath and allowing the cheesecake to cool gradually in the oven are key to preventing cracks. Make sure to avoid overmixing the batter as well.

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works as a quick substitute, but homemade caramel adds a fresher and richer flavor.

What’s the best way to slice cheesecake?

For clean slices, use a sharp knife dipped in hot water, wiping it clean between each cut.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is even better when made a day ahead, as the flavors deepen after chilling overnight.

Can I substitute cream cheese with a lower-fat option?

You can use reduced-fat cream cheese, but the texture and flavor may not be as rich and creamy.

Conclusion

Caramel cheesecake is a dessert that feels like a hug in every bite. The buttery crust, creamy filling, and silky caramel topping create a harmonious balance of flavors and textures. Whether it’s a family celebration or just a weeknight treat, this recipe is guaranteed to impress. Give it a try, and I’m sure it will become a go-to favorite.

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