If you’re dreaming of a dessert that’s decadent, luscious, and impressively show-stopping, look no further than this Caramel Cheesecake. With a classic graham cracker crust, smooth tangy cream cheese filling, and swirls of golden caramel, this masterpiece is truly a celebration in every bite. Whether you’re making it for a special occasion or a cozy weekend treat, this cheesecake is guaranteed to wow friends, family, and—most importantly—you!

Caramel Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

All you need is a handful of familiar ingredients to make a truly dreamy Caramel Cheesecake. Each one plays a crucial role in building layers of flavor and that signature creamy texture everyone craves.

Graham cracker crumbs (1 1/2 cups): These become the buttery, slightly crunchy base that sets off all the creamy goodness on top.
Granulated sugar (1/4 cup for crust, 1 cup for filling): Granulated sugar sweetens the crust and filling, balancing the tanginess of the cream cheese and bitterness of caramel.
Unsalted butter, melted (1/2 cup): Melted butter binds the crust and adds a rich, toasty flavor.
Cream cheese, softened (24 oz): The star of your Caramel Cheesecake—make sure it’s soft for the silkiest texture.
Sour cream (1/4 cup): Sour cream brings a subtle tang and makes the filling extra creamy.
Large eggs (3): Eggs give structure to the cheesecake and help it set with that perfect, dreamy wobble.
Vanilla extract (1 teaspoon): Just a teaspoon deepens the flavor and adds a hint of warmth.
Caramel sauce (1/4 cup for filling, 1/2 cup for topping): Velvety caramel is swirled inside and poured on top for melt-in-your-mouth sweetness.
Flaky sea salt (optional): A sprinkle of sea salt elevates the caramel flavor and adds irresistible contrast.

How to Make Caramel Cheesecake

Step 1: Prepare the Pan

Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper for easy removal later, then wrap the outside with foil. This keeps the water bath from sneaking in—no soggy crusts here!

Step 2: Make the Graham Cracker Crust

In a medium bowl, stir together the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture is evenly moistened. Press it firmly into the bottom of your pan to create a uniform crust. Bake for 10 minutes, then let it cool while you move onto the filling. A warm crust means your cheesecake will stay perfectly layered.

Step 3: Mix the Creamy Filling

Beat the softened cream cheese in a large bowl until it’s completely smooth and creamy—no lumps allowed! Add in the sugar and mix until it’s fully incorporated, then blend in the sour cream. Crack in the eggs, adding them one at a time and mixing gently on low to avoid over-aerating (which can lead to cracks). Finally, stir in the vanilla extract and that glorious caramel sauce for a little extra depth.

Step 4: Bake with a Water Bath

Pour the filling over your cooled crust, smoothing out the top. Place the springform pan in a large roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of your cheesecake pan. This gentle bath helps cook your Caramel Cheesecake evenly, preventing cracks and keeping every bite deliciously creamy. Bake for 55 to 65 minutes, until the center is just barely set.

Step 5: Cool Gradually

When the cheesecake is done, turn off the oven and crack the door. Let it cool in the oven for 1 hour—this gradual temperature change is another secret to flawless Caramel Cheesecake. Remove it afterward and let it chill at room temperature for another hour before refrigerating for at least 6 hours or (even better) overnight.

Step 6: Add Caramel Topping and Serve

When it’s time to serve, pour on that final 1/2 cup of caramel sauce and, if you love a sweet-and-salty combo, sprinkle with flaky sea salt. Slice, savor, and try not to swoon!

How to Serve Caramel Cheesecake

Garnishes

Dress up your Caramel Cheesecake with a generous drizzle of caramel sauce and a pinch of flaky sea salt for that crave-worthy salty-sweet pop. Feel free to add a flourish of whipped cream or a scattering of toasted pecans or walnuts for a touch more texture and flair.

Side Dishes

This indulgent dessert is already a star, but you can pair it with fresh berries, a fruit compote, or even a scoop of vanilla ice cream for that extra dollop of luxury. A steaming mug of coffee or espresso balances out all that sweetness perfectly, too.

Creative Ways to Present

For fun twists, try cutting your Caramel Cheesecake into bite-sized squares for a party platter, or serve individual mini cheesecakes in small jars or ramekins. Layer cubes of cheesecake with whipped cream in parfait glasses for a showy, spoonable treat at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Caramel Cheesecake (lucky you!), store slices in an airtight container in the refrigerator. It’ll stay silky and delicious for up to five days, making it a perfect make-ahead treat.

Freezing

Yes, you can freeze Caramel Cheesecake! Wrap each slice (or the whole cheesecake) tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before serving—the caramel may need a fresh drizzle for the prettiest finish.

Reheating

Cheesecake is usually best enjoyed chilled, but if you like your slice a bit softer, let it sit at room temperature for ten to fifteen minutes before eating. Avoid microwaving, as it can cause the filling to lose its lovely texture.

FAQs

Can I use a store-bought caramel sauce?

Absolutely! Store-bought caramel sauce works beautifully and saves time, but if you want to try homemade, go for it—just make sure your sauce is thick enough to sit perfectly atop the cold cheesecake.

How do I keep my Caramel Cheesecake from cracking?

The secret is in the gentle treatment: avoid overmixing the batter, bake your cheesecake in a water bath, and let it cool slowly. These steps all help your Caramel Cheesecake stay picture-perfect every time.

Can I use a different crust?

Definitely! Chocolate cookies or shortbread make delicious bases for Caramel Cheesecake. Just swap out the graham cracker crumbs for your favorite crushed cookies and proceed as usual.

What’s the best way to slice cheesecake cleanly?

Use a long, sharp knife dipped in hot water and wiped dry between each cut. This makes for smooth, professional-looking slices without dragging the caramel.

Can I make this recipe gluten-free?

Simply substitute gluten-free graham crackers in the crust, and check that your caramel sauce is gluten-free. The rest of the Caramel Cheesecake recipe is naturally friendly for gluten-free dessert fans!

Final Thoughts

Once you take that first creamy, caramel-topped forkful, you’ll know why this Caramel Cheesecake is a must-bake. Whether you share it with friends or sneak a slice for yourself, it’s impossible not to smile. Give it a try—you won’t regret it!

Caramel Cheesecake Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 7 hours 30 minutes
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy and decadent delight of this Caramel Cheesecake. A buttery graham cracker crust holds a rich, caramel-infused filling, topped with a luscious caramel drizzle and a sprinkle of sea salt. Perfect for special occasions or to satisfy your sweet tooth cravings.

Ingredients

Scale

For the crust:

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

For the filling:

24 oz cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1/4 cup caramel sauce

For the topping:

1/2 cup caramel sauce
Flaky sea salt (optional)

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Instructions

Preheat the oven and prepare the pan: Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and wrap the outside with foil.
Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
Prepare the filling: Beat cream cheese until smooth, add sugar, sour cream, eggs, vanilla, and caramel sauce. Pour over crust.
Bake the cheesecake: Place the pan in a roasting pan with hot water. Bake for 55–65 minutes until set.
Cool and chill: Let the cheesecake cool in the oven, then chill for at least 6 hours.
Finish and serve: Top with caramel sauce and sea salt before serving.