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Golden caramel sauce is baked into this cheesecake and then drizzled on top for a decadent cheesecake that everyone will enjoy. Make this simple cheesecake base and use homemade or store bought caramel and take it to a party or enjoy as a treat right at home!
There is really NOTHING like homemade cheesecake! As a trained pastry chef, I’m telling you it’s a lot easier to make than you think. If you want to learn how to make a classic cheesecake that you can customize with your favorite flavors, you’ll need this staple recipe in your back pocket.
First you’ll make a simple crust out of graham crackers and press it into the bottom of a springform pan. Then you whip up the cheesecake batter and pour it over the top of the baked crust and let it bake until it’s set. You then drizzle caramel sauce over it and enjoy! You can use store bought or try this bourbon caramel sauce recipe instead!
Hot Tip: You need to use soften cream cheese for this and really any cheesecake recipe so that the batter is smooth, creams well, and is not lumpy. If you forget to leave out your cream cheese to soften you can learn how to soften cream cheese quickly!
Personally I love a good cheesecake- if you want more cheesecake recipes try this red velvet cheesecake, coffee cheesecake, or mini cheesecake bites!
Why you’ll love this recipe
You’ll love this cheesecake because the base is easy to make, PLUS it has the added flavor of sweet and salty caramel that’s added IN the batter and also drizzled on top for a double dose of caramel goodness. You can bring this to any event or even use it as a decadent replacement for a birthday cake.
Ingredients & Equipment You’ll Need
For the crust:
- Graham Crackers – You’ll need about 9 of these crushed up and ready. The flavor of graham cracker pairs perfectly with the tangy sweet cheesecake.
- Butter – Butter is what will wet the crumbled graham crackers to help them stick together and give them a buttery flavor.
- Granulated Sugar – Sweetens the crust as well as helps bind it together.
For the Cheesecake:
- Cream Cheese – This is the main component of the filling and offers a thick texture and tangy flavor.
- Granulated Sugar – Sweetens up the filling.
- Sour Cream – Helps thin out the batter while keeping the flavor tangy.
- Eggs – Binds the cheesecake together while baking and helps give it a nice crust.
- Half & Half – Adds a decadent creamy texture and flavor.
- Vanilla Extract – A light vanilla flavor pairs well with cheesecake.
- All Purpose Flour – Gives the cheesecake a dense texture and helps it bake up evenly.
- Caramel Sauce – Adds it’s signature flavor!
Equipment
9” Springform Pan – This is a special type of baking pan used for making cakes that help it stay together. It is usually 2 pieces. The sides can be removed after baking to make sure the finished product stays intact when it’s removed. It is a much needed tool for the home baker, and always what I use for my cheesecakes!
How To Make Caramel Cheesecake
For the crust:
- Preheat your oven to 375° F. Place the 1 ½ cups graham cracker crumbs in a medium sized bowl. Add the 2 tbsp sugar and 1/3rd cup melted butter and stir to combine. The mixture should resemble wet sand.
- Spray the 9″ springform pan with baking spray and press the graham cracker mixture into the bottom and sides. You can use the bottom of a measuring cup to help press it down hard and evenly.
- Bake for 8-10 mins until the crust is golden brown.
For The Cheesecake Filling:
- Lower the oven temperature to 350° F after pre-baking the crust.
- In the bowl of a stand mixer fitted with the paddle attachment, add the 4 blocks of cream cheese. Mix on low-medium speed for 1 minute, then add in the 1 cup sugar and 1 cup sour cream.
- Continue mixing on low-medium speed, then add 1 egg at a time, mixing for a few seconds in between additions. Stop the mixer and scrape down the sides of the bowl.
- Start the mixer again on low speed and add in the ½ cup half n half and 2 tsp vanilla. Mix for 30 seconds.
- Add in the ⅓ cup flour slowly then move your speed up to medium and mix for 2-3 minutes.
- Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly and pour the batter into the graham cracker crust.
- Take 1/4 cup caramel sauce and dollop it all over the cheesecake. Swirl the batter with a knife to distribute.
- Take a sheet tray or a 9×13 inch pan and put it on the lower rack of your oven, fill it with an inch of water to create the steam in the oven. This is your water bath.
- Place the cheesecake on the upper rack of the oven. Bake for 45-55 minutes. It will still be jiggly in the middle- you want that! Turn the oven off and crack the oven door open a little bit.
- Leave the cheesecake to cool for one hour, then remove to finish cooling on the counter.
- Chill in the refrigerator at least 4 hours or overnight. Once chilled pour the remaining ½ cup caramel over the cheesecake and serve!
Tips On Making The Perfect Cheesecake
- Removing the cheesecake: It is extremely important to make sure the cheesecake cools fully before removing it from the pan. To help with this, take a knife or an offset spatula and run it along the edges of your pan to loosen the cake up then release the edges of the springform pan.
- If you’re giving the cheesecake as a gift: Put a cardboard cake board in your springform pan before making the crust. Once the cheesecake is cooled you can slide it into a cute box for baked goods and become someone’s best friend.
- To prevent the cheesecake from cracking: Turn the oven off when it is done baking and leave the oven door slightly open. Do not take the cheesecake out. Cool it like this for at least an hour and then move it to your counter to continue cooling. Then move it to your fridge to chill. You want to chill it for at least 4 hours or overnight. If you cut into it before it’s completely chilled, you will have an ooey gooey mess.
- Use a water bath: My technique is a little different. There’s no wrapping the pan and dunking it in water. Instead place the cheesecake on the top rack of the oven, then fill a 9×13 inch pan with an inch of water and put it on the lower bath. Voila! That’s it! Don’t skip this step in making the perfect cheesecake. The steam from the water will rise and make sure your cheesecake is extra smooth and creamy.
- Use flour in the batter: You may see cheesecake recipes that have a bit of flour in the batter. The reason for this is that it helps to firm up the batter a little and will also help keep it from cracking.
When is a cheesecake done?
Start checking the cheesecake about 45 minutes in. Give the pan a little shake and see if the cheesecake jiggles a little in the middle. If it jiggles slightly only in the middle then its done! If it still jiggles a little on the sides, it’s not there yet.
Don’t worry about the jiggle, it will firm up in the fridge!
Store Bought or Homemade Caramel Sauce?
You can use store bought or homemade caramel sauce for this recipe. If you’re loving your kitchen time, try out my easy caramel recipe with or without the bourbon. To make the caramel pourable, you can reheat it in the microwave for 15 seconds at a time until it’s easy to pour.
Cheesecake Toppings
These fun toppings pair well with or without the caramel sauce!
- Fresh berries dusted with powdered sugar.
- Homemade whipped cream
- Your favorite ice cream.
- Chopped candied nuts.
- Spread on some Vanilla Buttercream
- Drizzle with chocolate sauce to compliment the caramel.
- Funfetti Sprinkles
- A Layer of chocolate ganache
Storing & Freezing
- Storing: This cheesecake can be stored in the fridge for 4-5 days. Use a cake plate with a lid to retain as much moisture as possible.
- Freezing: Carefully wrap the cheesecake in plastic wrap then seal in an airtight container or bag for up to 3 months. Either wrap the whole cheesecake or wrap the individual slices carefully. Make sure the cake is chilled before wrapping.
Delicious Cheesecake Recipes You’ll Love
- Cherry Cheesecake with Chocolate
- Easy Mini Cheesecake Bites
- Red Velvet Cheesecake Cupcakes
- Cheesecake Bars with Cranberry Swirl
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Caramel Cheesecake
Equipment
- 9” Springform Pan
Ingredients
For The Crust
- 9 Graham Crackers 1 package crushed or about 1 1/2 cup crumbs
- ⅓ cup Butter Melted
- 2 tablespoons Granulated Sugar
For The Cheesecake Filling
- 4 8 oz. Cream Cheese room temperature
- 1 cup Granulated Sugar
- 1 cup Sour Cream room temperature
- 4 Eggs large
- 1/2 cup Half & Half
- 2 teaspoons Vanilla Extract
- 1/3 cups All Purpose Flour
- 3/4 cup Caramel Sauce divided (homemade or store bought)
Instructions
For The Crust
- Preheat your oven to 375° F.
- Place the 1 ½ cups graham cracker crumbs in a medium sized bowl. Add the 2 tbsp sugar and 1/3rd cup melted butter and stir to combine. The mixture should resemble wet sand.
- Spray the 9″ springform pan with baking spray and press the graham cracker mixture into the bottom and sides. You can use the bottom of a measuring cup to help press it down hard and evenly.
- Bake for 8-10 mins until it smells like heaven from your oven and the crust is golden brown.
For The Cheesecake Filling
- Lower the oven temperature to 350° F after pre-baking the crust.
- In the bowl of a stand mixer fitted with the paddle attachment, add the 4 blocks of cream cheese. Mix on low-medium speed for 1 minute, then add in the 1 cup sugar and 1 cup sour cream.
- Continue mixing on low-medium speed, then add 1 egg at a time, mixing for a few seconds in between additions. Stop the mixer and scrape down the sides of the bowl.
- Start the mixer again on low speed and add in the ½ cup half n half and 2 tsp vanilla. Mix for 30 seconds. Add in the ⅓ cup flour slowly then move your speed up to medium and mix for 2-3 minutes.
- Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly and pour the batter into the graham cracker crust.
- Take 1/4 cup caramel sauce and dollop it all over the cheesecake. Swirl the batter with a knife to distribute.
- Take a sheet tray or a 9×13 inch pan and put it on the lower rack of your oven, fill it with an inch of water to create the steam in the oven.
- Place the cheesecake on the upper rack of the oven. Bake for 45-55 minutes.
- The cheesecake is done when the edges start to brown and break away from the sides of the pan. It will still be jiggly in the middle- you want that! Turn the oven off and crack the oven door open a little bit. Leave the cheesecake to cool for one hour, then remove to finish cooling on the counter.
- Chill in the refrigerator at least 4 hours or overnight. Once chilled pour the remaining ½ cup caramel over the cheesecake and serve!
Notes
Tips On Making The Perfect Cheesecake
- Removing the cheesecake: It is extremely important to make sure the cheesecake cools fully before removing it from the pan. To help with this, take a knife or an offset spatula and run it along the edges of your pan to loosen the cake up then release the edges of the springform pan.
- If you’re giving the cheesecake as a gift: Put a cardboard cake board in your springform pan before making the crust. Once the cheesecake is cooled you can slide it into a cute box for baked goods and become someone’s best friend.
- To prevent the cheesecake from cracking: Turn the oven off when it is done baking and leave the oven door slightly open. Do not take the cheesecake out. Cool it like this for at least an hour and then move it to your counter to continue cooling. Then move it to your fridge to chill. You want to chill it for at least 4 hours or overnight. If you cut into it before it’s completely chilled, you will have an ooey gooey mess.
- Use a water bath: Don’t skip this step in making the perfect cheesecake! The steam from the water will rise and make sure your cheesecake is extra smooth and creamy.
- Use flour in the batter: You may see cheesecake recipes that have a bit of flour in the batter. The reason for this is that it helps to firm up the batter a little and will also help keep it from cracking.
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