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–+ servings
A cheesecake with a slices taken out of it on a wooden tray with caramel sauce on top.
4.20 stars (10 ratings)

Caramel Cheesecake

Prep: 20 minutes
Cook: 55 minutes
Chilling Time: 4 hours
Total: 5 hours 15 minutes
Servings: 9 people
Golden caramel sauce is layered into this cheesecake and drizzled on top for a decadent cheesecake with sweet caramel swirl 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!
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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)

Equipment

  • 9” Springform Pan

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 9x13 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.
Serving: 1slice, Calories: 489kcal, Carbohydrates: 54g, Protein: 7g, Fat: 28g, Saturated Fat: 15g, Trans Fat: 1g, Cholesterol: 146mg, Sodium: 388mg, Potassium: 165mg, Fiber: 1g, Sugar: 30g, Vitamin A: 1000IU, Vitamin C: 1mg, Calcium: 100mg, Iron: 1mg
Course: Cakes, cheesecake, Dessert
Author: Sam Adler
Cuisine: American
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