Caramel Cheesecake Recipe

If you’re searching for a show-stopping dessert that combines creamy decadence with luscious, buttery sweetness, look no further than this Caramel Cheesecake. Every bite delivers a perfect blend of silky-smooth cheesecake filling, a crisp graham cracker crust, and a generous cascade of golden caramel. This dessert isn’t just stunning on the table – it’s a crowd-pleaser that’s sure to be requested at every gathering. Whether you’re a cheesecake aficionado or trying your hand at a baked cheesecake for the first time, this recipe brings together classic comfort and a touch of indulgence that’s impossible to resist.

Caramel Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is the name of the game here: these everyday ingredients work together like magic, creating layers of flavor and texture that define a truly unforgettable Caramel Cheesecake. Each component plays an essential part, so don’t skip or skimp!

  • Graham cracker crumbs: These provide a sweet, crunchy base that holds up beautifully under all that creamy filling.
  • Granulated sugar: A touch in both the crust and filling balances the tang of the cream cheese and enhances caramel notes.
  • Unsalted butter (melted): Acts as the glue for your crust, ensuring it’s rich and holds together when sliced.
  • Cream cheese (softened): The star of the show, making your cheesecake ultra-smooth and rich—be sure it’s at room temperature for best results.
  • Eggs: Essential for structure, they give your cheesecake that signature creamy-yet-sliceable consistency.
  • Vanilla extract: Adds depth and warmth that pairs beautifully with caramel.
  • Sour cream: Lends a gentle tang and keeps the filling extra silky.
  • Caramel sauce: Swirled into the filling and drizzled on top, it’s the heart and soul of Caramel Cheesecake.
  • Flaky sea salt (optional): Just a pinch on top amplifies the caramel flavor and adds a touch of sophistication.

How to Make Caramel Cheesecake

Step 1: Prepare Your Pan and Crust

Start by preheating your oven to 325°F (163°C). Give your 9-inch springform pan a good greasing and wrap the outside with foil—this keeps your cheesecake safe from any water leaks during baking. Next, mix up your graham cracker crumbs, sugar, and melted butter in a bowl. Once it’s evenly combined, press the mixture firmly into the bottom of your pan. This will create that signature crisp crust. Slide it into the oven for 8 to 10 minutes, then let it cool while you tackle the luscious filling.

Step 2: Make the Creamy Filling

In a large bowl, beat together the softened cream cheese and sugar until it’s completely smooth and creamy—no lumps allowed! Add the eggs one at a time, beating well after each, to ensure your filling is silky and cohesive. Stir in the vanilla extract and sour cream, then gently fold in the caramel sauce. You want swirls of caramel running through every slice, so don’t overmix. Pour the filling over your cooled crust and smooth the top with a spatula.

Step 3: Bake in a Water Bath

Place your springform pan inside a larger roasting pan. Carefully pour about an inch of hot water into the outer pan, creating a gentle water bath. This helps the Caramel Cheesecake bake evenly and prevents cracks. Slide it into the oven and bake for 55 to 65 minutes—look for set edges and a slightly jiggly center. Once it’s done, turn off the oven, crack the door, and let the cheesecake cool for an hour. This slow cool-down prevents sinking and ensures a creamy texture.

Step 4: Chill and Top with Caramel

After its relaxing hour in the oven, transfer your cheesecake to the fridge and chill for at least 4 hours, or overnight for the very best texture. Before serving, pour the remaining caramel sauce over the top, spreading it into a glossy, inviting layer. If you love that sweet-salty combo, sprinkle with a pinch of flaky sea salt—it takes this Caramel Cheesecake to a whole new level.

How to Serve Caramel Cheesecake

Caramel Cheesecake Recipe - Recipe Image

Garnishes

This is your chance to make your Caramel Cheesecake look as sensational as it tastes! A generous drizzle of caramel sauce is a must, but don’t stop there. Add a light sprinkle of flaky sea salt for a gourmet touch, or a handful of toasted pecans or crushed toffee for delightful crunch and contrast. Fresh berries or a swirl of whipped cream can also bring a pop of color and freshness.

Side Dishes

While Caramel Cheesecake is a star all on its own, it pairs beautifully with a strong cup of coffee or a creamy latte. If you want to serve it as part of a dessert spread, consider offering fresh fruit, delicate lemon bars, or a platter of chocolate truffles to balance the richness and create a sweet symphony for your guests.

Creative Ways to Present

Don’t be afraid to have fun with presentation! Try making mini Caramel Cheesecake bites in a muffin tin for party-perfect treats. Or serve slices with a scoop of vanilla ice cream and a sprinkle of cinnamon for an extra-indulgent finish. You can even layer small cubes of cheesecake in parfait glasses with whipped cream and nuts for a playful twist on the classic.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Caramel Cheesecake tightly covered in the refrigerator. It stays fresh and delicious for up to 5 days, and the flavors only deepen with time—making each slice even better on day two or three!

Freezing

To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap and then foil. Pop it in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge. The texture remains wonderfully creamy, and the caramel flavor holds up beautifully.

Reheating

Cheesecake is best served chilled, but if you like a slightly softer bite, let your slice sit at room temperature for 20 to 30 minutes before serving. There’s no need to reheat in the oven or microwave; simply enjoy its cool, creamy goodness!

FAQs

Can I use a different crust for Caramel Cheesecake?

Absolutely! While graham cracker crust is classic, you can swap in crushed digestive biscuits, vanilla wafers, or even chocolate cookies for a fun twist. Just keep the same proportions for best results.

Do I need to use a water bath for baking?

A water bath helps the Caramel Cheesecake bake gently and evenly, preventing cracks and overbaking. If you skip it, watch the cheesecake carefully and lower your oven temperature by 10 degrees to minimize the risk of cracks.

Can I make Caramel Cheesecake ahead of time?

Yes! In fact, this dessert is even better when made ahead. Prepare and chill it a day in advance to allow the flavors to meld and the texture to set perfectly.

What kind of caramel sauce should I use?

You can use your favorite store-bought caramel sauce or make a homemade batch if you’re feeling ambitious. Just be sure it’s thick and rich for the best results—a runny sauce won’t deliver that signature Caramel Cheesecake flavor.

How do I get clean slices?

For picture-perfect slices, dip your knife in hot water and wipe it clean between each cut. This simple trick prevents sticking and ensures every piece looks as good as it tastes.

Final Thoughts

Whether you’re celebrating something special or simply treating yourself, this Caramel Cheesecake is a recipe you’ll want to come back to again and again. It’s rich, creamy, and full of old-fashioned charm—with that irresistible caramel twist that makes every bite memorable. Give it a try and watch it become the new favorite at your table!

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Caramel Cheesecake Recipe

Caramel Cheesecake Recipe


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4.6 from 19 reviews

  • Author: admin
  • Total Time: 6 hours
  • Yield: 12 slices 1x
  • Diet: Non-Vegetarian

Description

This rich and creamy caramel cheesecake features a buttery graham cracker crust, a smooth cream cheese filling swirled with caramel, and a luscious caramel topping sprinkled with flaky sea salt for a perfect balance of sweet and salty flavors. Ideal for holiday celebrations or any special occasion, it’s a decadent dessert that impresses every time.


Ingredients

Scale

For the crust:

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

For the filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/3 cup caramel sauce

For the topping:

  • 1/2 cup caramel sauce (store-bought or homemade)
  • Flaky sea salt (optional)


Instructions

  1. Prepare the crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent water from leaking in. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the pan. Bake the crust for 8–10 minutes, then remove and let cool slightly.
  2. Make the filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream, then gently fold in the caramel sauce. Pour the filling over the crust and smooth the top.
  3. Bake the cheesecake: Place the pan inside a larger roasting pan and fill the outer pan with 1 inch of hot water to create a water bath. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
  4. Add the topping and serve: Before serving, pour the remaining caramel sauce over the top and spread evenly. Sprinkle with a pinch of sea salt if desired.

Notes

  • For clean slices, dip your knife in hot water and wipe between cuts.
  • This cheesecake can be made a day ahead for best texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 460
  • Sugar: 30g
  • Sodium: 320mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: 115mg

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