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Caramel Cheesecake Recipe

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4.3 from 20 reviews

  • Author: admin
  • Total Time: 6 hours
  • Yield: 12 slices 1x
  • Diet: Vegetarian

Description

This rich and creamy Caramel Cheesecake features a buttery graham cracker crust, a smooth caramel-infused cream cheese filling, and a luscious caramel topping with an optional sprinkle of flaky sea salt for the perfect balance of sweet and salty. Baked in a water bath to ensure a smooth, crack-free texture, this classic American dessert is perfect for holiday celebrations or any special occasion.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling

  • 3 (8 oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup caramel sauce

For the Topping

  • 1/2 cup caramel sauce
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking, and lightly grease the inside of the pan.
  2. Make the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust layer. Bake in the preheated oven for 10 minutes, then remove and allow it to cool.
  3. Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and continue beating until the mixture is fluffy. Mix in sour cream and vanilla extract thoroughly. Add eggs one at a time, beating on low speed just until combined after each addition. Gently fold in the caramel sauce to create a marbled effect without fully mixing it in.
  4. Assemble and Bake: Pour the filling over the cooled crust, smoothing out the surface. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath, ensuring even baking and preventing cracks.
  5. Bake and Cool: Bake the cheesecake for 55 to 65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. Then remove the cheesecake and chill it in the refrigerator for at least 4 hours or preferably overnight to fully set.
  6. Add Topping and Serve: Before serving, spread the remaining caramel sauce evenly over the top of the chilled cheesecake. Optionally, sprinkle with flaky sea salt to enhance the caramel flavor and add a subtle crunch. Slice into 12 pieces and enjoy.

Notes

  • Use high-quality jarred caramel sauce or homemade caramel for the best flavor.
  • For a stronger caramel taste, gently swirl extra caramel sauce into the batter before baking.
  • Keep the cheesecake refrigerated and consume within 5 days for optimal freshness.
  • Wrapping the springform pan with foil is essential to avoid water leaks during the water bath baking.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://zozogirl.com/caramel-cheesecake-recipe/