Indulge in decadence with our Caramel Cheesecake! Creamy, velvety cheesecake meets the rich allure of caramel in every heavenly bite. A dessert symphony that’s sure to satisfy your sweetest cravings. Elevate your dessert experience with this luscious treat!
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Filling:
32 ounces cream cheese, softened
1 cup granulated sugar
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract
For the Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt
For the Topping:
Whipped cream
Caramel sauce (reserved from above)
Directions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until well combined.
Press the crust mixture into the bottom of the prepared pan, creating an even layer.
In a large mixing bowl, beat the cream cheese and granulated sugar for the filling until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream and vanilla extract until well incorporated.
Pour the filling over the crust in the pan, spreading it evenly.
Bake in the preheated oven for 60-70 minutes, or until the center is set and the top is lightly golden.
Remove the cheesecake from the oven and let it cool to room temperature in the pan.
While the cheesecake is cooling, prepare the caramel sauce. In a saucepan, combine the granulated sugar and water. Cook over medium heat until the sugar has dissolved and the mixture starts to bubble.
Continue to cook, without stirring, until the mixture turns a deep amber color.
Carefully add the heavy cream, butter, vanilla extract, and salt to the caramel. Be cautious, as the mixture will bubble vigorously.
Stir the caramel sauce until smooth and well combined. Set aside to cool slightly.
Once the cheesecake has cooled, drizzle the caramel sauce over the top, reserving some for serving.
Refrigerate the cheesecake for at least 4 hours, or overnight, to set.
Before serving, top each slice with whipped cream and a drizzle of caramel sauce.
Prep Time: 20 minutes | Baking Time: 60-70 minutes | Chilling Time: 4 hours | Total Time: 5 hours 30 minutes
Kcal: 410 kcal | Servings: Approximately 12 servings