Baked Double Salted Caramel Cheesecake
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!
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
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.
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
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!
