Description
A deliciously rich and creamy caramel cheesecake topped with homemade caramel sauce and served on a graham cracker crust.
Ingredients
Scale
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (200g) granulated sugar
- 6 tbsp (85g) unsalted butter, cubed
- 1/2 cup (120ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes, then allow to cool.
- Prepare the Cream Cheese Layer: In a large bowl, using an electric mixer, beat the cream cheese until smooth. Add sugar and continue to beat until fully incorporated. Mix in sour cream, then add eggs one at a time, ensuring each is well mixed before adding the next. Stir in the vanilla extract. Pour the cream cheese mixture over the cooled crust.
- Bake the Cheesecake: Place the cheesecake in the oven and bake for about 55-60 minutes or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar, for about 1 hour. Remove and refrigerate for at least 4 hours, preferably overnight.
- Prepare the Caramel Sauce: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it becomes a golden brown liquid. Carefully add the butter, stirring constantly until fully melted. Slowly pour in the heavy cream, continuing to stir until the mixture is smooth. Remove from heat and stir in vanilla extract and salt. Let the caramel cool slightly before pouring over the chilled cheesecake.
- Serve: Remove the cheesecake from the springform pan and place on a serving plate. Drizzle the cooled caramel sauce over the top of the cheesecake and allow it to drip down the sides.
Notes
- Ensure the cream cheese is at room temperature for smoother blending.
- When adding cream to the caramel, do so slowly to avoid splatters.
- For a richer caramel flavor, cook the sugar until a deep amber before adding butter.
- Use a water bath for the cheesecake to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg