Caramel Cheesecake
1 h 50 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
This is my New York-style caramel cheesecake: ultra creamy filling, buttery graham crust, and a glossy salted caramel that actually tastes like caramel, not syrup.
Make-ahead and built for birthdays, holidays, or potlucks, it nails that sweet-salty, vanilla-kissed balance so you get rich, clean bites instead of sugar fatigue.
Ingredients (12 servings)
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Ingredients for the Crust:
- 1½ cups graham crackers, crumbs graham crackers 6 oz
- ¼ cup brown sugar, packed brown sugar 1.72 oz
- 6 Tbsp unsalted butter, melted unsalted butter 3 oz
Ingredients for the Cheesecake Filling:
- 24 oz cream cheese, softened cream cheese 24 oz
- 1 cup granulated sugar granulated sugar
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- 3 large eggs large eggs 3 ct
- ½ cup sour cream sour cream 4 oz
- ¼ cup heavy whipping cream heavy cream 2 fl oz
Ingredients for the Caramel Topping:
- 1 cup granulated sugar granulated sugar
- ¼ cup unsalted butter unsalted butter 2 oz
- ½ cup heavy whipping cream heavy cream 4 fl oz
- ¼ tsp salt salt
How to Make Caramel Cheesecake
-
Prep the pan and heat the oven
Preheat the oven to 325 F or 163 C and set a kettle of water to boil for the water bath.
Line the bottom of a 9 inch springform pan with parchment, lightly grease the sides, and wrap the outside of the pan in two layers of heavy duty foil to keep water out.
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Make and bake the crust
Mix graham cracker crumbs, brown sugar, and melted butter until it looks like wet sand with no dry patches.
Press firmly into the pan bottom and 1 inch up the sides using the bottom of a measuring cup for even compression.
Bake for 10 minutes, then cool on a rack while you make the filling.
-
Beat the cheesecake filling
Beat softened cream cheese and granulated sugar on medium speed until perfectly smooth and fluffy, about 2 to 3 minutes, scraping the bowl.
Mix in vanilla and sour cream until combined and silky.
Add eggs one at a time on low speed, mixing just until each disappears to avoid whipping in extra air.
Blend in heavy cream on low just until smooth and glossy.
-
Assemble and set up the water bath
Pour the filling over the warm crust and tap the pan gently to bring up air bubbles.
Set the foil wrapped pan in a deep roasting pan and pour hot water into the roasting pan to come about 1 inch up the sides of the springform.
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Bake to creamy perfection
Bake for 55 to 70 minutes until the edges are set and the center has a 2 to 3 inch wobble, or the center reads 150 to 155 F on an instant read thermometer.
Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour to relax and prevent cracks.
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Cool and chill
Remove the pan from the water bath, unwrap the foil, and run a thin knife around the edge to loosen.
Cool at room temperature for 1 hour, then cover and chill until fully set, at least 6 hours or overnight.
-
Cook the caramel
In a light colored heavy saucepan, heat the sugar over medium heat without stirring until it melts and turns deep amber, 6 to 8 minutes, swirling the pan gently as needed.
Turn off the heat, whisk in the butter until smooth, then slowly stream in the heavy cream while whisking as the mixture bubbles vigorously.
Return to low heat for 30 seconds, whisk until silky, then stir in the salt and cool until thick but pourable.
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Finish and serve
Pour the lukewarm caramel over the chilled cheesecake and nudge it to the edges for a glossy cap.
Chill 30 minutes to set, then slice with a hot dry knife, wiping between cuts.
Substitutions
- Graham crackers -> Biscoff cookies
- Swap the graham crumbs for the same volume of Biscoff crumbs for a spiced caramel vibe that leans warm and bakery sweet, and consider reducing the brown sugar in the crust by 1 tablespoon to keep balance.
- Sour cream -> Full fat Greek yogurt
- Use an equal amount of thick Greek yogurt for a similar tang and moisture, yielding a slightly lighter texture while staying lush and creamy.
- Caramel topping -> Dulce de leche
- Warm 1 cup dulce de leche with 1 to 2 tablespoons cream until pourable for a milkier, toffee like finish that skips sugar work and lands ultra smooth.
Tips
- Room temp dairy is non negotiable
- Softened cream cheese, and dairy that is not cold, blend silky without lumps so you are not whipping forever and adding air.
- Low speed after eggs
- Mix eggs on low just until incorporated so the batter stays dense and creamy, which prevents puffing and cracking.
- Seal the water bath like a pro
- Wrap the springform in two layers of heavy foil and slip the whole pan into an oven bag to bulletproof against leaks.
- Nail the doneness
- Look for set edges with a gentle wobble in the center or check for 150 to 155 F in the middle so the texture lands custardy, not dry.
- Banish bubbles
- Tap the filled pan on the counter a few times and drag a skewer through the batter to pop hidden air pockets for a tight, creamy slice.
- Caramel safety and smoothness
- Use a light colored pan to see color changes, warm the cream to reduce sputtering, and keep your whisk moving so the sauce stays glossy.
- Slice clean
- Dip a sharp knife in very hot water, wipe dry, and repeat for picture perfect edges without tearing the caramel cap.
Nutrition Facts *
| Energy | 662 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 44 | g |
| Carbohydrates | 59 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I prevent cracks on top?
- Use room temp ingredients, avoid over mixing after adding eggs, bake in a water bath, and cool gradually in the oven with the door cracked before chilling.
- My water bath leaked and the crust got soggy, what now?
- Chill the cake fully so the butter resets and the crust firms, and next time double wrap with heavy foil and place the springform inside an oven bag or use a pan of hot water on the rack below as an alternative.
- My caramel seized or looks grainy, can I save it?
- Return the pan to very low heat and whisk in 1 to 2 tablespoons of hot water until smooth, then strain if needed and avoid stirring the dry sugar at the start in future batches.
- The center is underbaked after chilling, can I rebake it?
- If it is still slightly warm you can return it to the oven to finish, but if fully chilled your best rescue is to freeze and serve as frosted cheesecake bars and plan for a longer bake or use a thermometer next time.
- How long does it need to chill and how do I store it?
- Chill at least 6 hours or overnight for the cleanest slices, refrigerate covered for up to 5 days, and freeze slices without the caramel topping for up to 2 months.
- Can I skip the water bath?
- Yes, bake at the same temperature with a pan of hot water on the lower rack to add moisture and expect a higher risk of minor cracks that you can hide under caramel.
Serving Suggestions
A final flourish of flaky sea salt on the caramel makes the sweetness pop and gives you that grown up bite.
Try a Biscoff or pretzel crust for a spiced or salty twist, and serve with hot espresso or tart raspberries to cut through the richness like a boss.
More pairings:
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