Introduction:
Indulge in the luscious layers of this Creamy Caramel Cheesecake. This dessert perfectly balances a buttery graham cracker crust, a rich and smooth cheesecake filling, and a sweet caramel topping. This irresistible treat is ideal for any occasion, offering a melt-in-your-mouth experience with everyone returning for seconds. Whether you’re a seasoned baker or just starting, this recipe is easy to follow and guarantees a spectacular result.
Recipe:
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the caramel topping:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream warmed
- 2 tablespoons unsalted butter
- Pinch of salt
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of a springform pan. Bake for 10 minutes and let cool.
- Make the cheesecake filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until fully incorporated. Pour the filling over the cooled crust.
- Bake the cheesecake:
- Place the springform pan in a larger baking dish and fill the dish with hot water (about halfway up the sides of the pan). This water bath helps prevent cracks.
- Bake for 60-70 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Prepare the caramel topping:
- In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color.
- Carefully add the warm heavy cream while stirring, followed by the butter and salt. Allow to cool slightly.
- Assemble and chill:
- Pour the caramel sauce over the cooled cheesecake and sprinkle some crumbs or garnish if desired. Refrigerate for at least 4 hours or overnight before serving.
Enjoy your homemade creamy caramel cheesecake!
