Creamy Caramel Cheesecake Delight

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs (or digestive biscuit crumbs)
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon (optional)
• ½ cup unsalted butter, melted

For the Filling:

• 3 packages (8 ounces each) softened cream cheese
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream
• ½ cup heavy cream
• 1 cup caramel sauce (plus extra for drizzling)

Kitchen Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Baking dish for water bath
• Measuring cups and spoons
• Sharp knife

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and cinnamon (if using).
3. Stir in the melted butter until the mixture is evenly coated.
4. Press the mixture firmly into the bottom of the springform pan, forming an even layer.
5. Bake for 10 minutes, then set aside to cool while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until creamy and smooth.
2. Gradually add sugar and beat until fully incorporated.
3. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
4. Gently fold in the sour cream and heavy cream until just combined. Avoid overmixing to prevent cracks.

Step 3: Assemble the Cheesecake

1. Pour half of the cheesecake filling onto the cooled crust.
2. Drizzle half of the caramel sauce over the filling and swirl with a knife to create a marbled effect.
3. Add the remaining cheesecake filling, smoothing the top.
4. Drizzle the rest of the caramel sauce over the top and swirl gently.

Step 4: Bake the Cheesecake

1. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
2. Place the springform pan into a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan.
3. Bake for 55–60 minutes, or until the edges are set and the center slightly jiggles.
4. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.

Step 5: Chill and Serve

1. Remove the cheesecake from the oven and let it cool to room temperature.
2. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Before serving, drizzle with additional caramel sauce and slice with a sharp knife, wiping clean between cuts.

Tips for the Perfect Cheesecake

• Use Room Temperature Ingredients: Softened cream cheese and room-temperature eggs help create a smooth batter without lumps.
• Avoid Overmixing: Overmixing incorporates too much air, which can lead to cracks.
• Water Bath is Key: It helps maintain even baking and prevents the cheesecake from drying out.
• Chill Fully: Letting the cheesecake rest in the refrigerator allows the flavors to meld and the texture to set properly.

Times

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Chill Time: 4 hours
• Total Time: 5 hours 20 minutes

Categories

• Dessert
• Cheesecake Recipes
• Holiday Desserts

Variations and Serving Suggestions

• Nutty Crunch: Add crushed pecans or walnuts to the crust for extra texture.
• Chocolate Drizzle: Top with a drizzle of melted chocolate for a decadent touch.
• Salted Caramel Twist: Sprinkle a pinch of sea salt over the caramel sauce for a sweet and salty flavor.
• Serving Ideas: Serve with whipped cream or fresh berries for a refreshing contrast.

How to Store and Reheat

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze the cheesecake (without caramel topping) for up to 3 months. Thaw in the fridge overnight before serving.
• Reheating: Cheesecake is best served cold; no reheating required.

FAQs

1. Can I make this cheesecake without a water bath?
   A water bath helps prevent cracks, but you can bake it without one—just be prepared for a slightly drier texture.
2. What if my cheesecake cracks?
   Cover minor cracks with extra caramel sauce or whipped cream to conceal them beautifully.
3. Can I substitute Greek yogurt for sour cream?
   Yes, Greek yogurt can be used for a slightly lighter texture and tangy flavor.

Creamy Caramel Cheesecake Delight

A rich and creamy caramel cheesecake with a buttery graham cracker crust, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 5 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Calories 452 kcal

Equipment

• Springform pan,
• mixing bowls
• electric mixer
• baking dish for water bath

Ingredients

  

Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon optional
• ½ cup melted unsalted butter

Filling:

• 3 8 oz packages softened cream cheese
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream
• ½ cup heavy cream
• 1 cup caramel sauce plus extra for drizzling

Instructions

 

• Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
• Mix crust ingredients, press into the pan, and bake for 10 minutes.
• Beat cream cheese until smooth, add sugar, eggs, and vanilla. Stir in sour cream and heavy cream.
• Pour half of the filling over the crust, swirl with caramel, add remaining filling, and top with caramel swirls.
• Bake in a water bath for 55–60 minutes. Cool in the oven for 1 hour, then refrigerate for 4 hours.
• Serve with extra caramel drizzle.

Notes

• Chill overnight for the best results.
• Use room temperature ingredients for a smooth filling.

Keyword Cheesecake