Indulge in the luscious layers of this Creamy Caramel Cheesecake. This dessert perfectly balances a buttery graham cracker crust, a rich and smooth cheesecake filling, and a sweet caramel topping. This irresistible treat is ideal for any occasion, offering a melt-in-your-mouth experience with everyone returning for seconds. Whether you’re a seasoned baker or just starting, this recipe is easy to follow and guarantees a spectacular result.

Recipe:

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages of cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup sour cream

For the caramel topping:

1 cup granulated sugar

¼ cup water

½ cup heavy cream warmed

2 tablespoons unsalted butter

Pinch of salt

Instructions

Prepare the crust:

Preheat your oven to 325°F (163°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of a springform pan. Bake for 10 minutes and let cool.

Make the cheesecake filling:

In a large mixing bowl, beat the cream cheese and sugar until smooth.

Add eggs one at a time, mixing well after each addition.

Mix in vanilla extract and sour cream until fully incorporated. Pour the filling over the cooled crust.

Bake the cheesecake:

Place the springform pan in a larger baking dish and fill the dish with hot water (about halfway up the sides of the pan). This water bath helps prevent cracks.

Bake for 60-70 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

Prepare the caramel topping:

In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color.

Carefully add the warm heavy cream while stirring, followed by the butter and salt. Allow to cool slightly.

Assemble and chill:

Pour the caramel sauce over the cooled cheesecake and sprinkle some crumbs or garnish if desired. Refrigerate for at least 4 hours or overnight before serving.

Enjoy your homemade creamy caramel cheesecake