Caramel Cheesecake
This Caramel Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, a smooth caramel-infused filling, and a luscious caramel topping. Perfect for caramel lovers!
Equipment
- Mixing bowls
- Electric mixer
- 9-inch springform pan
- Baking sheet
- Oven
Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 1/4 cup brown sugar for crust
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup caramel sauce divided, for filling and topping
- 1/2 cup heavy cream
- 1 cup whipped cream for garnish
- 1/4 cup chopped pecans optional, for garnish
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press the mixture firmly into the bottom of the pan.
- Bake the crust for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the cream cheese, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and 1/2 cup of caramel sauce.
- Pour the batter over the cooled crust and smooth the top.
- Bake for 50-55 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes.
- Refrigerate for at least 4 hours before serving.
- Drizzle the remaining caramel sauce over the cheesecake before serving.
- Top with whipped cream and chopped pecans for garnish.
Notes
- Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months.
- Serving Tip: Let the cheesecake sit at room temperature for 10 minutes before slicing for the best texture.
- Extra Flavor: Sprinkle a pinch of sea salt over the caramel topping for a salted caramel version.