Rich Caramel Cheesecake
Indulge in the ultimate dessert decadence with this Rich Caramel Cheesecake, a showstopping blend of creamy, velvety cheesecake crowned with a luscious homemade caramel sauce. Featuring a buttery graham cracker crust as its foundation, the silky filling combines tangy cream cheese, smooth sour cream, and a hint of vanilla for the perfect balance of flavors. Baked gently in a water bath for a flawless, crack-free finish, this cheesecake is then topped with a golden caramel drizzle made from melted brown sugar, rich heavy cream, and a touch of butter. Ideal for special occasions or any time you're craving a luxurious treat, this stunning caramel cheesecake is as visually impressive as it is irresistibly delicious.
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Ingredients
- 250 grams Graham crackers
- 100 grams Unsalted butter, melted
- 800 grams Cream cheese, softened
- 200 grams Granulated sugar
- 120 grams Sour cream
- 120 milliliters Heavy cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 200 grams Brown sugar
- 120 milliliters Heavy cream (for caramel sauce)
- 60 grams Unsalted butter (for caramel sauce)
- 0.25 teaspoons Salt (optional, for caramel sauce)
Directions
Step 1
Preheat your oven to 160°C (325°F) and prepare a 9-inch springform pan by greasing it lightly and lining the bottom with parchment paper.
Step 2
In a food processor, grind the graham crackers into fine crumbs. Transfer to a bowl and mix with melted butter until the consistency resembles wet sand.
Step 3
Press the graham cracker mixture into the base of the prepared pan, spreading it out evenly and pressing it down firmly. Bake for 10 minutes, then set aside to cool.
Step 4
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 5
Add the granulated sugar to the cream cheese and beat again, scraping down the sides of the bowl as needed.
Step 6
Mix in the sour cream, heavy cream, and vanilla extract until fully combined.
Step 7
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Avoid overmixing to prevent cracking.
Step 8
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Step 9
Place the springform pan into a large roasting pan and carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath will help prevent cracks in your cheesecake.
Step 10
Bake the cheesecake for 60-75 minutes, or until the edges are set and the center is slightly jiggly but not wet.
Step 11
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to gradually reduce the temperature and avoid cracks.
Step 12
Remove the cheesecake from the oven and water bath. Run a knife around the edge to loosen it from the sides, then let it cool completely to room temperature. Refrigerate for at least 6 hours or overnight for best results.
Step 13
To make the caramel sauce, combine the brown sugar, heavy cream, unsalted butter, and optional salt in a medium saucepan over medium heat.
Step 14
Stir constantly until the mixture begins to boil, then reduce the heat slightly and simmer for 4-5 minutes until thickened. Remove from heat and let the caramel cool to room temperature.
Step 15
Just before serving, spread the cooled caramel sauce evenly over the top of the cheesecake. Slice and enjoy this rich, indulgent dessert.
Nutrition Facts
| Serving size | 2129.8 grams (2129.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8009 |
| Total Fat 581.90g | 746% |
| Saturated Fat 330.50g | 1652% |
| Polyunsaturated Fat 18.90g | |
| Cholesterol 2111mg | 704% |
| Sodium 4562mg | 198% |
| Total Carbohydrate 635.40g | 231% |
| Dietary Fiber 3.80g | 14% |
| Total Sugars 533.70g | |
| Protein 89.20g | 178% |
| Vitamin D 162IU | 808% |
| Calcium 1392mg | 107% |
| Iron 12mg | 69% |
| Potassium 1593mg | 34% |
Source of Calories