Caramel Cheesecake

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Delicious caramel cheesecake topped with drizzled caramel sauce

Caramel Cheesecake

Caramel cheesecake is a rich and creamy dessert that combines the tanginess of cream cheese with a delicious layer of sweet caramel. This indulgent treat is perfect for special occasions or simply to satisfy your sweet cravings. Its buttery crust and smooth filling will delight anyone who takes a bite!

Why Make This Recipe

There are many reasons to make caramel cheesecake. First, it’s a crowd-pleaser! Whether you’re hosting a party, celebrating a birthday, or just want to impress your family, this cheesecake is sure to win hearts. It balances flavors beautifully—sweet caramel paired with the creamy texture of the cheesecake makes it truly irresistible. Plus, making it from scratch allows you to control the ingredients, ensuring a fresh and delightful dessert.

How to Make Caramel Cheesecake

Ingredients:

  • 1 cup granulated sugar (200 grams)
  • 6 tablespoons unsalted butter (85 grams)
  • 1/2 cup heavy cream (120 ml)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 and 1/2 cups graham cracker crumbs (180 grams) or digestive biscuits
  • 1/4 cup brown sugar (55 grams)
  • 6 tablespoons unsalted butter, melted (85 grams)
  • 4 packages (907 grams) cream cheese, softened (8 oz each)
  • 1 cup brown sugar (220 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 cup sour cream (120 grams)
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt

Directions:

Caramel Sauce:

  1. Allow the heavy cream to sit at room temperature for about 10-15 minutes.
  2. In a stainless steel saucepan, add the granulated sugar and cook over medium heat, stirring constantly until the sugar melts and turns golden brown.
  3. Quickly stir in the unsalted butter until melted.
  4. Gradually add the heavy cream while stirring continuously. Cook over low heat until smooth.
  5. Mix in vanilla extract and salt. Let the caramel cool.

Graham Cracker Crust:
6. Preheat oven to 325°F (163°C).
7. Mix graham cracker crumbs and brown sugar, then stir in melted butter. Press into the bottom of an 8” or 9” springform pan.
8. Bake for 10 minutes, then cool.

Cheesecake Batter:
9. Grease the sides of your cheesecake pan.
10. Beat the cream cheese for about 3 minutes until creamy.
11. Mix in the brown sugar and granulated sugar, then add sour cream.
12. Add eggs one at a time, mixing just until incorporated.
13. Stir in vanilla extract and salt.
14. Pour half of the batter over the cooled crust, drizzle with 1/2 cup caramel, then pour the remaining batter over the caramel.

Baking:
15. Wrap the bottom of the pan in foil, place in a larger pan and fill with hot water.
16. Bake for 60-75 minutes. The center should jiggle slightly.
17. Turn off the oven and cool in the oven for 1 hour.
18. Refrigerate for at least 6 hours or overnight.

Decorating:
19. Warm the remaining caramel and pour it over the cheesecake.
20. Sprinkle salt flakes around the edges before serving.

How to Serve Caramel Cheesecake

Caramel cheesecake can be served chilled or at room temperature. Slice it into wedges and offer it as a delightful dessert after meals. You can garnish with additional caramel sauce or fresh fruits, if desired.

How to Store Caramel Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or in an airtight container to keep it fresh. It’s best consumed within 3-5 days.

Tips to Make Caramel Cheesecake

  1. Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This makes the batter smoother and easier to mix.
  2. Avoid Overmixing: Mix your ingredients just until combined to prevent cracks in the cheesecake.
  3. Water Bath: The water bath helps the cheesecake bake evenly, preventing the top from cracking.

Variation

You can try adding different flavors to your cheesecake by mixing in chocolate or fruit puree to the batter before baking. Swirling in fruit preserves or adding a layer of nuts can also create delightful variations.

FAQs

1. Can I use store-bought caramel sauce?
Yes, you can use store-bought caramel sauce for convenience. Just warm it slightly before drizzling on the cheesecake.

2. Can I freeze caramel cheesecake?
Yes, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. Consume within 2-3 months for best quality.

3. What should I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! You can cover it with caramel sauce or toppings to hide the cracks. It will still taste delicious!

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