Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 tablespoons butter, melted
ADVERTISEMENT
For the Filling:
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
ADVERTISEMENT
For the Caramel Topping:
1 cup sugar
6 tablespoons butter
1/2 cup heavy cream
1 teaspoon vanilla extract
ADVERTISEMENT
A pinch of salt
Instructions:
Prepare the Crust:
Mix graham cracker crumbs, sugar, and melted butter until well combined.
Press into the bottom of a 9-inch springform pan and slightly up the sides.
Bake at 350°F (175°C) for 8 minutes. Remove from oven and cool.
Make the Filling:
Beat the cream cheese and sugar in a large bowl until smooth.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla extract.
ADVERTISEMENT
Pour over the crust and smooth the top.
Bake at 350°F (175°C) for 50 minutes or until set and the edges are lightly browned.
Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours.
Prepare the Caramel Topping:
In a saucepan over medium heat, melt the sugar until a golden-brown caramel forms, stirring constantly.
Add butter and stir until melted. Slowly pour in heavy cream (be careful as the mixture will bubble) and stir until smooth.
Remove from heat, add vanilla and salt, and cool slightly.
Pour over the chilled cheesecake.
Garnish:
Optional: Sprinkle extra graham cracker crumbs around the edge for decoration.
Refrigerate until the caramel is set.
