Creamy Caramel Cheesecake

Introduction:

This creamy caramel cheesecake combines the tangy richness of New York-style cheesecake with the buttery sweetness of salted caramel. Featuring a classic graham cracker crust, velvety cheesecake filling infused with caramel, and a generous drizzle of caramel sauce on top, this dessert is the perfect indulgence. Despite its luxurious flavor, this recipe is straightforward and ideal for special occasions or satisfying sweet cravings.

Ingredients:

Salted Caramel Sauce:

• 1 ½ cups white sugar
• ½ cup unsalted butter, cubed
• ¾ cup heavy cream (33–35% MF)
• 1 tsp vanilla extract
• ½ tsp coarse salt

Graham Cracker Crust:

• 2 ½ cups graham cracker crumbs
• 3 tbsp brown sugar
• 10 tbsp unsalted butter, melted

Cheesecake Filling:

• 24 oz full-fat brick-style cream cheese, room temperature
• ¾ cup white sugar
• 1 tbsp cornstarch (or 1 tbsp all-purpose flour)
• ¾ cup salted caramel sauce (from above)
• ¾ cup sour cream, room temperature
• 3 large eggs
• 1 large egg yolk

For Serving:

• ¼ cup salted caramel sauce
• Coarse salt or sea salt flakes for garnish

Instructions:

1. Prepare the Salted Caramel Sauce:

1. In a heavy-bottom saucepan, heat the sugar over medium heat, stirring gently until it melts into a smooth amber liquid.
2. Add the butter all at once and whisk until fully incorporated. Be cautious as the mixture will bubble up.
3. Remove from heat and whisk in the heavy cream. Return to heat briefly if the mixture isn’t fully smooth.
4. Stir in vanilla extract and salt. Reserve ¾ cup for the cheesecake filling and store the rest for topping.

2. Make the Graham Cracker Crust:

1. Preheat the oven to 325°F (160°C). Wrap a 9-inch springform pan with foil to create a waterproof seal.
2. Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Mix well and press evenly into the bottom and sides (½–⅔ up) of the pan.
3. Bake for 10 minutes, then set aside to cool while keeping the oven on.

3. Prepare the Cheesecake Filling:

1. Beat the cream cheese and sugar in a large bowl until smooth.
2. Add cornstarch and cooled salted caramel sauce, mixing until combined. Scrape the sides of the bowl as needed.
3. Add sour cream and mix on low speed.
4. Lightly whisk eggs and yolk together, then fold into the batter. Mix only until just combined to avoid overworking.

4. Bake the Cheesecake:

1. Pour the batter over the prepared crust and smooth the top.
2. Place the springform pan in a roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the side of the springform pan.
3. Bake for 60 minutes, or until the edges are set and the center has a slight jiggle.
4. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes. Then remove it from the water bath and cool to room temperature.
5. Refrigerate the cheesecake overnight.

5. Serve:

1. Release the cheesecake from the springform pan and transfer it to a serving plate.
2. Spread a layer of caramel sauce on top and sprinkle with coarse salt or sea salt flakes.
3. Slice with a sharp knife, wiping the blade between cuts for clean slices. Serve with extra caramel sauce.

Conclusion:

This caramel cheesecake offers a perfect balance of creamy, tangy, and sweet flavors, with a hint of saltiness from the caramel. Its luscious texture and indulgent taste make it an irresistible dessert for any celebration or a weekend treat. Prepare it a day in advance for the ultimate stress-free dessert experience. Enjoy each rich, caramel-drizzled bite!

For more details, visit the full recipe

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