Description
A luxuriously rich cheesecake: a crisp, buttery crumb base topped with a silky cream-cheese filling and finished with a glossy caramel layer.
Ingredients
Scale
- 1 1/2 cups finely crushed graham crackers
- 1/2 cup unsalted butter, melted
- 3 (8-oz) blocks full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup ready-made caramel sauce (or homemade)
Instructions
- Heat the oven. Preheat to 325°F (160°C) and position a rack in the center.
- Make the crust. Combine the graham crumbs with the melted butter until the mixture resembles wet sand. Press it firmly across the bottom of a 9-inch springform pan to form an even base. Chill briefly while you prepare the filling if you like.
- Whip the filling. In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and lump-free. Add the eggs one at a time, blending gently after each addition. Stir in the vanilla and mix just until everything is combined — don’t overbeat.
- Bake. Pour the filling over the prepared crust and smooth the top. Bake for about 45 minutes, or until the edges look set and the center has a slight wobble when you gently jiggle the pan.
- Cool and chill. Let the cheesecake cool to room temperature on the counter. Then refrigerate for at least 4 hours (overnight is even better) so it firms up neatly.
- Top and serve. Spread the caramel sauce evenly over the chilled cheesecake before slicing. For clean slices, run a sharp knife under hot water, wipe dry, and cut between each wipe.
Notes
- Room temperature ingredients blend more smoothly — take the cream cheese and eggs out of the fridge an hour before baking.
- Avoid overmixing the batter; too much air leads to cracks.
- Water bath option: for an ultra-creamy, crack-free top, wrap the springform pan in foil and bake it in a shallow pan of hot water.
- Make ahead: Bake the cake a day early, chill, then add the caramel the day you serve for the freshest finish.