Description
A rich and creamy dessert combining the tanginess of cream cheese with a layer of sweet caramel, perfect for special occasions.
Ingredients
Scale
- 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)
- 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
Instructions
- Allow the heavy cream to sit at room temperature for about 10-15 minutes.
- In a stainless steel saucepan, add the granulated sugar and cook over medium heat, stirring constantly until the sugar melts and turns golden brown.
- Quickly stir in the unsalted butter until melted.
- Gradually add the heavy cream while stirring continuously. Cook over low heat until smooth.
- Mix in vanilla extract and salt. Let the caramel cool.
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs and brown sugar, then stir in melted butter. Press into the bottom of an 8” or 9” springform pan.
- Bake for 10 minutes, then cool.
- Grease the sides of your cheesecake pan.
- Beat the cream cheese for about 3 minutes until creamy.
- Mix in the brown sugar and granulated sugar, then add sour cream.
- Add eggs one at a time, mixing just until incorporated.
- Stir in vanilla extract and salt.
- Pour half of the batter over the cooled crust, drizzle with 1/2 cup caramel, then pour the remaining batter over the caramel.
- Wrap the bottom of the pan in foil, place in a larger pan and fill with hot water.
- Bake for 60-75 minutes. The center should jiggle slightly.
- Turn off the oven and cool in the oven for 1 hour.
- Refrigerate for at least 6 hours or overnight.
- Warm the remaining caramel and pour it over the cheesecake.
- Sprinkle salt flakes around the edges before serving.
Notes
For best results, ensure your cream cheese and eggs are at room temperature. Avoid overmixing to prevent cracks in the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg
Keywords: cheesecake, dessert, caramel, creamy, special occasions