Caramel Cheesecake
1 h 45 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 1 h 15 min | 1 h 45 min |
Introduction
This caramel cheesecake is rich, creamy, and topped with a glossy homemade caramel that feels straight out of a bakery.
The buttery graham cracker crust adds the perfect crunch under all that silky, tangy cheesecake filling.
Make it for holidays, birthdays, or any time you need a showstopper dessert that never fails to impress.
Ingredients (12 servings)
Ingredients for the Crust:
Ingredients for the Cheesecake Filling:
Ingredients for the Caramel Topping:
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How to Make Caramel Cheesecake
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Prepare the pan and oven
Preheat your oven to 325°F with a rack in the lower middle position.
Lightly grease a 9-inch springform pan and line the bottom with a round of parchment paper.
Wrap the outside of the pan with two layers of heavy-duty foil to prepare for a water bath.
-
Make the graham cracker crust
In a medium bowl, stir together the graham cracker crumbs and brown sugar until evenly combined.
Pour in the melted butter and mix until the crumbs look like wet sand and hold together when squeezed.
Press the mixture firmly into the bottom of the pan, using a flat glass or measuring cup for compact packing.
Bake the crust for 10 minutes, then cool slightly while you prepare the cheesecake filling.
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Mix the cheesecake filling
Place the softened cream cheese in a large mixing bowl or stand mixer fitted with the paddle attachment.
Beat on medium-low speed until completely smooth, scraping the bowl and paddle often so no lumps remain.
Add the granulated sugar and vanilla, then mix on low just until the mixture looks thick, creamy, and glossy.
Beat in the eggs one at a time on low speed, mixing only until each egg disappears into the batter.
Gently mix in the sour cream and heavy cream until the batter is silky and no streaks remain.
-
Assemble the cheesecake and water bath
Bring a kettle or large pot of water to a boil for the water bath.
Pour the cheesecake batter over the crust, smoothing the top with an offset spatula or spoon.
Place the foil-wrapped springform pan in a large roasting pan with high sides.
Carefully pour the hot water into the roasting pan, coming halfway up the sides of the springform pan.
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Bake the cheesecake
Transfer the pan to the oven and bake for 55 to 65 minutes at 325°F.
The edges should look set, while the center still jiggles slightly like soft-set Jell-O when you nudge the pan.
Turn off the oven, crack the door a few inches, and let the cheesecake sit inside for 1 hour.
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Cool and chill the cheesecake
Remove the cheesecake from the water bath, then carefully peel away the foil from the pan.
Run a thin knife around the inside edge of the pan to loosen the cheesecake from the sides.
Let the cheesecake cool to room temperature on a rack, uncovered, for about 1 to 2 hours.
Cover the pan and chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
-
Make the caramel topping
Add the granulated sugar to a medium heavy-bottomed saucepan and place over medium heat.
Cook, stirring often at first, until the sugar begins to melt around the edges.
Switch to stirring gently and continue cooking until all the sugar melts and turns deep amber.
Remove the pan from heat, then carefully whisk in the butter until fully melted and combined.
Slowly whisk in the heavy cream; the mixture will bubble up, so pour gradually and keep whisking.
Stir in the salt, then let the caramel cool until just warm and slightly thickened before topping the cheesecake.
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Finish and serve
Release the chilled cheesecake from the springform pan and transfer it to a serving plate or cake stand.
Pour the cooled, pourable caramel over the top, letting some drip down the sides for a pretty finish.
Slice with a sharp knife, wiping the blade clean between cuts, and serve chilled.
Substitutions
- Graham crackers -> vanilla wafer or gingersnap crumbs
- Use the same volume of vanilla wafer or gingersnap crumbs for a slightly sweeter, spiced crust that still stays crisp.
- Sour cream -> full-fat Greek yogurt
- Swap in full-fat Greek yogurt for similar tang and creaminess while adding a touch more thickness to the filling.
- Homemade caramel -> store-bought salted caramel or dulce de leche
- Use a good jarred salted caramel or dulce de leche when rushed; the cheesecake still tastes indulgent and party ready.
Tips
- Bring every dairy ingredient to room temperature
- Softened cream cheese and room-temperature eggs mix smoothly, which prevents lumps and keeps the filling ultra creamy.
- Tap the pan to release air bubbles
- Before baking, tap the filled pan firmly on the counter a few times to bring hidden air bubbles to the surface.
- Do not overbake the cheesecake
- Pull the cheesecake while the center still jiggles slightly; it will firm up as it cools and chills.
- Cut clean slices with a hot knife
- Dip a sharp knife into very hot water, wipe it dry, then slice; repeat between cuts for picture-perfect wedges.
- Chill overnight for best texture
- An overnight rest in the refrigerator lets the filling fully set and gives the flavors deeper, richer caramel notes.
Nutrition Facts *
| Energy | 565 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 37 | g |
| Carbohydrates | 51 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep my cheesecake from cracking on top?
- Use the water bath, since gentle, moist heat helps the cheesecake bake evenly without dramatic temperature swings. Avoid overbaking and look for a slight jiggle in the center instead of a fully firm top. Cool it gradually in the turned-off oven, then at room temperature, to reduce sudden changes. Running a knife around the edge while warm also prevents cracking as the cheesecake contracts.
- What if my caramel turns grainy or crystallizes?
- Grainy caramel usually means sugar crystals formed on the sides of the pan and seeded the batch. Next time, brush the pan sides with water early on and avoid stirring once everything has melted smoothly. For a rescue, add a splash of water and gently reheat, stirring until the crystals dissolve again.
- Can I make this caramel cheesecake ahead of time?
- Yes, this dessert is perfect as a make-ahead showstopper for parties and holidays. Bake the cheesecake up to two days in advance and chill it well, covered, in the refrigerator. Prepare the caramel the day you plan to serve, or refrigerate it separately and gently rewarm to a pourable consistency.
- How do I know when my cheesecake is fully baked?
- Check at 55 minutes and gently jiggle the pan while it is still in the oven. The outer two inches should look set, while the very center moves in a soft, even wobble. If the center ripples like liquid, bake another 5 to 10 minutes, checking frequently. Remember it will continue cooking slightly from residual heat as it cools in the oven.
Serving Suggestions
This caramel cheesecake makes a gorgeous centerpiece dessert for dinner parties, birthdays, or any cozy weekend gathering.
Add a sprinkle of flaky sea salt or chopped toasted pecans on top for contrast and extra flavor.
Pair slices with strong coffee or espresso to balance the sweetness and highlight the cheesecake's deep caramel notes.
More pairings:
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