This Caramel Cheesecake is a decadent dessert with a buttery graham cracker crust, caramel swirled into the creamy cheesecake, and topped with a rich salted caramel sauce. The combination of sweet and salty flavors creates a perfect balance that makes each bite absolutely irresistible.
Tips for Making Caramel Cheesecake
- Use Full-Fat Ingredients: Full-fat cream cheese and sour cream give the best texture and flavor.
- Don’t Overmix After Adding Eggs: This helps prevent the cheesecake from cracking.
- Middle Should Jiggle: When the cheesecake is done, the center should still be slightly jiggly.
- Cool Gradually: After baking, leave the cheesecake in the oven with the door closed for an hour to avoid sudden temperature changes that can cause cracking.
- Run a Knife Around Edges: Do this as soon as the cheesecake comes out of the oven to prevent sticking.
Caramel Cheesecake
Ingredients
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tbsp unsalted butter melted
For the Cheesecake Batter:
- 4 packages 8 oz each cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
Instructions
Making the Caramel Sauce:
- Prepare Cream: Let the heavy cream sit out for 10-15 minutes or microwave it gently to remove the chill.
- Melt Sugar: In a stainless steel saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden color. Watch carefully to avoid burning.
- Add Butter: As soon as the sugar is melted, add the butter. Be careful as the mixture may splatter.
- Add Cream: Stir in the heavy cream slowly, continuing to stir until fully incorporated. Cook on low heat until smooth.
- Add Flavorings: Remove from heat, add vanilla and salt, and mix well. Let cool to room temperature. Store in the fridge for up to a month if making ahead.
Making the Graham Cracker Crust:
- Preheat Oven: Set to 325°F.
- Prepare Crust: Process graham crackers into fine crumbs. Mix with brown sugar and melted butter until combined.
- Form Crust: Press into the bottom of an 8 or 9-inch springform pan. If using an 8-inch pan, ensure it is deep.
- Bake Crust: Bake for 10 minutes, then let cool.
Making the Cheesecake Batter:
- Grease Pan: Lightly grease the sides of the cheesecake pan.
- Beat Cream Cheese: In a mixer, beat the cream cheese on medium speed for 3 minutes until creamy.
- Add Sugars: Add brown and granulated sugar and beat for another 2 minutes. Scrape the bowl and beat for an additional 30 seconds.
- Add Sour Cream: Mix in sour cream, scraping the bowl to ensure smoothness.
- Add Eggs: Mix in eggs one at a time until incorporated. Avoid overmixing.
- Add Flavorings: Stir in vanilla extract and salt briefly.
Assembling the Cheesecake:
- Layer Batter: Pour half of the cheesecake batter into the cooled crust.
- Add Caramel: Pour 1/2 cup of room temperature caramel over the batter. Use the remaining caramel for serving later.
- Top with Remaining Batter: Pour the remaining batter over the caramel layer and spread evenly.
- Create Water Bath: Wrap the bottom of the pan with foil and place it in a larger roasting pan. Add hot water to create a water bath.
- Bake: Bake in the preheated oven for 60 to 75 minutes until the center is slightly jiggly and edges are set.
- Cool in Oven: Turn off the oven and leave the cheesecake inside for 1 hour.
- Refrigerate: Transfer to the fridge and chill for at least 6 hours.
Making the Cream Cheese Frosting:
- Beat Ingredients: Beat cream cheese with an electric mixer for 1 minute. Add powdered sugar and beat for another minute. Mix in vanilla extract.
- Whip Cream: In another bowl, whip the heavy cream until stiff peaks form (about 3 minutes).
- Combine: Fold the whipped cream into the cream cheese mixture.
Decorating the Cheesecake:
- Prepare Caramel: Before serving, warm the remaining caramel in the microwave until runny.
- Top Cheesecake: Pour the caramel over the cheesecake and spread with a spatula.
- Chill: Place back in the fridge for at least 20 minutes. Sprinkle salt flakes around the edges before serving.
Notes
Storage
- Refrigerate: Store the cheesecake in an airtight container in the fridge for 4-5 days.
- Freeze: Freeze in an airtight container for up to 2 months. Wrap tightly in plastic wrap before placing in the container. Thaw overnight in the fridge before serving.
Notes
- Caramel Sauce: Store-bought caramel or dulce de leche can be used as a substitute.
- Crust Alternatives: Digestive biscuits can replace graham crackers, or use a Biscoff crust for added flavor.
- Prevent Cracks: Grease the pan, avoid overmixing once eggs are added, use a water bath, and allow gradual cooling in the oven. Lower the temperature by 20°F for convection ovens.