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