Indulge in the smooth, velvety texture of this Caramel Cheesecake topped with a golden caramel sauce. This dessert combines a buttery graham cracker crust with a rich, creamy cheesecake filling and a luscious homemade caramel drizzle, making it a showstopper for any occasion.
Why You’ll Love This Caramel Cheesecake
- Silky, creamy cheesecake with a perfect balance of sweetness
- Buttery, crunchy graham cracker crust
- Homemade caramel sauce that’s rich but not overpowering
- Easy to prepare with simple ingredients
- Perfect for holidays, birthdays, or special celebrations
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Prepare the Crust
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. Make the Cheesecake Filling
Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
3. Bake the Cheesecake
Pour filling over crust. Place the springform pan in a water bath (wrap the bottom with foil to prevent leaks). Bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly.
Turn off oven and leave cheesecake inside for 1 hour with the door slightly open. Then refrigerate for at least 4 hours or overnight.
4. Prepare the Caramel Sauce
In a medium saucepan over medium heat, melt sugar, stirring constantly until it becomes a deep amber liquid.
Carefully add butter and stir until melted.
Slowly pour in heavy cream while stirring (mixture will bubble vigorously).
Remove from heat and stir in vanilla and salt.
Let cool slightly before drizzling over cheesecake.
5. Serve
Pour caramel sauce over chilled cheesecake just before serving.
Tips for Perfect Caramel Cheesecake
- Use room temperature cream cheese for smooth filling
- Avoid overbaking to prevent cracks
- Use a water bath to keep cheesecake moist and crack-free
- Cool cheesecake gradually for best texture
- Store leftover caramel sauce in the fridge and gently reheat before use
Storage
- Refrigerate cheesecake covered for up to 4 days
- Caramel sauce can be stored separately in the fridge for up to 1 week
Variations
- Add chopped nuts or sea salt on top for texture and flavor contrast
- Use chocolate ganache instead of caramel for a chocolate twist
- Incorporate caramel swirls into the cheesecake filling for extra indulgence
FAQs
Can I make this cheesecake ahead?
Yes, cheesecake actually tastes better after chilling overnight.
How do I prevent cracks?
Bake in a water bath and avoid overmixing the batter.
Can I use store-bought caramel sauce?
Yes, but homemade caramel sauce offers the best flavor and freshness.
Final Thoughts
This Caramel Cheesecake recipe combines creamy, tangy cheesecake with rich caramel sauce for a dessert that’s truly unforgettable. Perfect for celebrations or a special treat, it’s sure to impress your family and friends.
