This indulgent caramel cheesecake combines a smooth, creamy filling with a buttery, crunchy crust, making it a dessert that's perfect for any event. Whether it's a family gathering or a special celebration, its rich flavor and creamy texture will surely impress. The caramel sauce adds an extra layer of sweetness that complements the velvety cream cheese filling, making this treat a crowd favorite that will leave everyone wanting more.
Ingredients:
- 1 1/2 cups graham cracker or digestive biscuit crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup melted unsalted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup caramel sauce, with extra for drizzling
Instructions
Begin by preparing the crust. In a medium-sized bowl, mix the graham cracker crumbs or digestive biscuit crumbs with sugar and optional cinnamon. Add the melted butter and stir until the mixture resembles wet sand. Press the mixture firmly into the base of a springform pan and refrigerate it while you make the cheesecake filling.
Preheat your oven to 325°F (160°C). Beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix it in. Then, add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl as needed for even mixing. Once the eggs are incorporated, add the sour cream and heavy cream, and continue mixing until the batter is smooth and combined.
Take the crust out of the fridge and pour the cream cheese mixture over it. Use a spatula to smooth the top, and gently tap the pan on the counter to release any air bubbles. Bake for 45-50 minutes or until the center is set with just a slight jiggle. The cheesecake will firm up as it cools.
After baking, turn off the oven and leave the cheesecake in it with the door slightly ajar for about an hour. This gradual cooling process helps prevent cracks. Once the hour is up, let the cheesecake cool completely at room temperature, then refrigerate it for at least 4 hours or overnight to set. Before serving, drizzle with caramel sauce and garnish if desired.
Tips for Success
When making the crust, press the crumbs firmly to form a sturdy base. Be cautious not to overmix the cream cheese filling, as too much air can cause cracks during baking. A slight jiggle in the center of the cheesecake is normal, so avoid overbaking to prevent it from becoming dry. Allow the cheesecake to cool fully before refrigerating to help it set correctly.
For a smoother caramel drizzle, gently warm the caramel sauce before pouring it over the cheesecake. For a bit of extra indulgence, consider topping with whipped cream or a pinch of sea salt for a sweet-salty contrast.
If you’d prefer a lighter texture, swap the heavy cream for additional sour cream, though this may slightly alter the flavor. Be sure all ingredients are at room temperature before starting to avoid a lumpy texture. If you don't have a springform pan, a regular pie dish will work, though it may be harder to remove the cheesecake.
Conclusion
This caramel cheesecake is a must-try for those who love rich, creamy desserts with a hint of sweetness. The recipe is simple enough for beginners, yet impressive enough to wow guests at any event. With its silky filling, crunchy crust, and luscious caramel topping, this dessert will undoubtedly become a favorite that’s sure to leave a lasting impression.
