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Caramel Cheesecake

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A rich and creamy caramel cheesecake with a buttery crust and smooth, decadent caramel topping, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (150 g) crushed digestive biscuits or graham crackers
  • 6 tablespoons (85 g) unsalted butter, melted
  • 1 tablespoon brown sugar (optional)
  • ¼ teaspoon ground cinnamon (optional)
  • 32 oz (900 g) full-fat cream cheese, at room temperature
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 g) sour cream, at room temperature
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (200 g) granulated sugar (for caramel)
  • 6 tablespoons (85 g) unsalted butter, cut into pieces (for caramel)
  • ½ cup (120 ml) heavy cream, at room temperature (for caramel)
  • ½ teaspoon fine sea salt (for caramel)

Instructions

  1. Preheat the oven to 325°F (163°C). In a medium bowl, combine the crushed biscuits or graham crackers with the melted butter, mixing until the texture resembles wet sand.
  2. Press the biscuit mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then set aside to cool.
  3. Beat the cream cheese in a large bowl until smooth and fluffy, about 2 to 3 minutes. Add the granulated sugar and continue beating until fully incorporated.
  4. Add the eggs one at a time, mixing on low speed and scraping down the bowl as needed.
  5. Mix in the sour cream and vanilla just until combined.
  6. Pour the creamy filling over the pre-baked crust and smooth the top with a spatula.
  7. Wrap the outside of the springform pan in heavy-duty aluminum foil and place it into a larger roasting pan.
  8. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60 to 70 minutes.
  9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer to the refrigerator to chill for at least 6 hours.
  10. In a saucepan over medium heat, melt the sugar until it turns into a smooth, amber-colored liquid. Add the butter and stir until melted. Carefully add the cream and stir until smooth. Stir in the salt and let cool.
  11. Remove the cheesecake from the springform pan and pour the cooled caramel sauce over the top before serving.

Notes

Serve with fresh fruit or whipped cream for an extra touch. Store leftovers covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://doughgirlbylea.com/caramel-cheesecake-recipe/

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