carmel cheese cake recipe

Written ByJenny Smyth Posted on
carmel cheese cake recipe
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The Best carmel cheese cake recipe

I’ve always been a fan of cheesecakes, and this caramel cheesecake recipe is one of my favorites. It’s a classic dessert that never goes out of style, and it’s perfect for any occasion.

I love how the caramel sauce adds a rich and velvety texture to the creamy cheesecake, making it a real showstopper. My kids are always asking for this dessert, and I’m happy to oblige because it’s so easy to make and always a hit with the family.

The best part is that it’s not too sweet, so you can enjoy it without feeling guilty. I’ve made this recipe countless times, and each time it turns out perfectly – the crust is crispy, the cheesecake is creamy, and the caramel is smooth.

I’ve even experimented with different flavors by adding nuts or chocolate chips to the batter. My family loves this dessert so much that they’ve requested it for every special occasion, from birthdays to holidays.

The secret to this cheesecake’s success lies in its simplicity – just a few ingredients come together to create something truly magical. I’m excited to share this recipe with you so you can experience the joy of making and devouring an amazing dessert.

Now that I’ve perfected this recipe, I’m confident that you’ll love it just as much as my family does. So go ahead and give it a try – your taste buds will thank you!

Caramel Cheesecake

Caramel Cheesecake

4.9 from 827 votes

A rich and creamy cheesecake with a buttery graham cracker crust, topped with a smooth homemade caramel sauce. This dessert is perfect for special occasions or when you crave something indulgent.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling

32 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour

For the Caramel Sauce

1 cup granulated sugar
6 tbsp unsalted butter, cut into pieces
1/2 cup heavy cream
1 tsp vanilla extract
1/2 tsp sea salt

👨‍🍳Directions

1Preheat the oven to 325°F.
2In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
3Pour in melted butter and stir until the mixture resembles wet sand.
4Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
5Bake for 10 minutes until lightly golden.
6Remove and let cool completely.
7In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
8Add 1 cup sugar and vanilla extract, beating until well combined, about 2 minutes.
9Add eggs one at a time, beating on low speed after each addition just until incorporated.
10Fold in sour cream and flour until the batter is smooth and no lumps remain.
11Pour the cheesecake filling over the cooled crust.
12Place the springform pan in a water bath by wrapping the bottom in foil and setting it in a larger pan filled with 1 inch of hot water.
13Bake at 325°F for 55 to 65 minutes, until the edges are set but the center still jiggles slightly.
14Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
15Remove the cheesecake from the oven and run a knife around the edge to loosen.
16Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
17To make the caramel sauce, heat 1 cup sugar in a medium saucepan over medium heat, stirring constantly with a whisk.
18The sugar will melt and turn amber, about 6 to 8 minutes.
19Once the sugar is deep amber, remove from heat and immediately whisk in butter pieces until melted.
20Slowly pour in heavy cream while whisking, then stir in vanilla and salt.
21Let the caramel sauce cool for 10 minutes, then pour over the chilled cheesecake.
22Slice and serve, drizzling extra sauce on each piece if desired.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Spatula
Measuring cups and spoons
Water bath (optional)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 140mg🧂Sodium: 380mg🌾Total Carbs: 45g🥦Dietary Fiber: 0g🍬Sugars: 38g🥩Protein: 8g

📝Notes

For a smoother caramel, avoid stirring once the sugar starts to boil. Let the cheesecake chill fully before slicing for clean cuts.

Watch Video Of How Caramel Cheesecake Works

This caramel cheesecake recipe is perfect for any occasion – whether you’re celebrating a special event or just need a comforting treat after dinner.

The best part is that it’s incredibly easy to make and store: just refrigerate it until you’re ready to serve, then slice and serve at room temperature.

You can also freeze individual portions for up to 3 months – simply thaw them in the fridge overnight before serving.

❓ Frequently Asked Questions About Caramel Cheesecake

1. What type of cheese should I use in this recipe?

I recommend using a high-quality cream cheese that’s softened to room temperature before mixing it with the other ingredients.

2. Can I use a different type of sugar instead of granulated sugar?

You can use brown sugar or turbinado sugar if you prefer – they both add a richer flavor to the cheesecake.

3. How do I prevent the cheesecake from cracking?

To minimize the risk of cracking, make sure your oven is at the right temperature (350°F), don’t overmix the batter, and let the cheesecake cool completely in the pan before refrigerating it.

4. Can I make individual servings of this recipe?

This cheesecake makes one large cake, but you can easily divide it into smaller portions using a serrated knife or cookie cutter.

5. How long does this cheesecake keep in the refrigerator?

This cheesecake will keep for up to 5 days in an airtight container in the fridge – simply let it come to room temperature before serving.

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