This decadent dessert combines a buttery graham cracker crust, a rich and velvety cheesecake filling, and a luscious caramel topping for the ultimate indulgence. Perfect for celebrations or just treating yourself, it’s an easy recipe with spectacular results.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Caramel Topping:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 2 tbsp unsalted butter
- Pinch of salt
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a springform pan to form an even layer.
- Bake for 10 minutes, then set aside to cool completely.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Mix in the vanilla extract and sour cream, ensuring the batter is well-blended and smooth.
- Pour the filling over the cooled crust, spreading it evenly.
3. Bake the Cheesecake:
- Place the springform pan into a larger baking dish. Fill the baking dish with hot water, ensuring the water reaches halfway up the sides of the pan.
- Bake for 60–70 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
4. Prepare the Caramel Topping:
- In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color.
- Carefully stir in the warmed heavy cream (it will bubble vigorously). Add the butter and a pinch of salt, mixing until smooth.
- Allow the caramel sauce to cool slightly before using.
5. Assemble and Chill:
- Pour the caramel topping over the cooled cheesecake, spreading it evenly.
- For added texture, sprinkle with crushed graham crackers or garnish with a pinch of sea salt.
- Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
Serving Tips
- Slice with a clean, sharp knife dipped in hot water for clean cuts.
- Pair with coffee or tea for the perfect dessert experience.
Enjoy the creamy, caramel-filled bliss of this spectacular cheesecake! 🍰