Decadent Caramel Cheesecake Recipe
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup heavy cream
For the Topping:
- Whipped cream (optional)
- Extra caramel sauce for drizzling
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. To ensure no leaks, you can wrap the outside of the pan with aluminum foil.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
- Prepare the Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Be careful not to burn it. Once the sugar has melted, carefully add the butter pieces (the mixture will bubble up). Stir until the butter is fully incorporated. Gradually pour in the heavy cream while continuing to stir. Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel sauce cool to room temperature.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and beat until well combined. Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition. Be sure not to overmix. Fold in the sour cream and heavy cream until the mixture is smooth.
- Assemble and Bake: Pour half of the cheesecake batter over the cooled crust. Drizzle about ½ cup of the caramel sauce over the batter. Gently swirl the caramel into the batter using a knife or skewer to create a marble effect. Pour the remaining batter over the caramel layer and smooth the top. Bake in the preheated oven for 1 hour, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Chill the Cheesecake: After the cheesecake has cooled, remove it from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Serve: Before serving, drizzle the top with additional caramel sauce and, if desired, top with whipped cream. Carefully remove the cheesecake from the springform pan and transfer to a serving plate. Slice and enjoy the rich, creamy decadence!
Tips:
- For a smoother cheesecake, avoid overmixing the batter, which can introduce air and cause cracks.
- Make sure all your ingredients are at room temperature to ensure a lump-free batter.
- You can make the caramel sauce ahead of time and store it in the refrigerator for up to 2 weeks. Reheat before using if it thickens.
This Decadent Caramel Cheesecake is the ultimate indulgence, featuring a buttery graham cracker crust, creamy cheesecake filling, and luscious caramel swirl. It’s perfect for special occasions or any time you want a truly luxurious dessert!
