Here’s a rich and creamy Caramel Cheesecake—perfectly sweet with a buttery caramel drizzle 🍮🍰
Caramel Cheesecake
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Caramel Topping:
- 1 cup caramel sauce (store-bought or homemade)
- Optional: sea salt for salted caramel cheesecake
Instructions
- Preheat oven
Preheat to 325°F (160°C). Grease a 9-inch springform pan. - Make crust
Mix graham cracker crumbs, sugar, and melted butter.
Press evenly into the bottom of the pan. Bake 8–10 minutes and cool slightly. - Prepare filling
Beat cream cheese and sugar until smooth.
Add eggs one at a time, then stir in vanilla and sour cream until creamy. - Bake cheesecake
Pour filling over cooled crust. Bake 50–60 minutes until edges are set and center slightly jiggly.
Turn off oven, crack door, and let cheesecake cool 1 hour to prevent cracking. - Chill
Refrigerate at least 4 hours or overnight. - Add caramel topping
Drizzle caramel sauce over cheesecake before serving. Sprinkle sea salt if desired.
Tips & Variations
- Swirl caramel: Drizzle caramel over filling before baking and swirl with a knife for a marbled effect.
- Nutty touch: Add toasted pecans on top.
- Chocolate-caramel: Drizzle chocolate sauce along with caramel.
- Mini cheesecakes: Use a muffin tin with liners for individual servings.
If you want a no-bake caramel cheesecake or salted caramel version, I can give that recipe too.
