Caramel Cheesecake

5 from 11 reviews

This caramel cheesecake has a graham cracker crust. It is filled with a creamy salted caramel cheesecake. On top is even more caramel!

Prep Time1

Cook Time1 20

Chilling Time6

Total Time8 20

Servings: servings

Calories: 424kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

2 1/2 cups Graham cracker crumbs 2 packets
1/4 cup Brown sugar Packed
10 TBSP Unsalted butter melted

Salted Caramel

1 cup White granulated sugar
4 TBSP Unsalted butter room temperature
1/2 cup Heavy cream room temperature
1 tsp Salt
2 tsp Pure vanilla extract

Caramel Cheesecake

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
1/4 cup Sour cream room temperature
1/3 cup Salted caramel
1 tsp Pure vanilla extract
4 Large eggs room temperature

US - Metric

Instructions

Salted Caramel

Place sugar in a medium saucepan. Heat the sugar over medium heat. Let it sit until the sugar starts to melt, then mix with a wire whisk. Mix until every sugar crystal is melted. Let it sit until it turns amber in color. This takes less than 15 seconds. Remove immediately from the heat.
1 cup White granulated sugar
Add in half of the butter. Mix until combined. It will bubble a lot. Add the rest of the butter and mix. Add in half of the heavy cream and mix. Then, add in the rest of heavy cream. Mix in the salt and vanilla.
4 TBSP Unsalted butter, 1/2 cup Heavy cream, 1 tsp Salt, 2 tsp Pure vanilla extract
Put it back on the burner and heat for 2 more minutes to thicken it slightly.
Pour caramel in a glass container and let it cool completely. This can be made ahead of time. After it cools, cover with cling wrap.

Graham Cracker Crust

Preheat oven to 325°F. Spray a 9 inch spring form pan with baking non-stick spray. Line with a 9 inch parchment circle on the bottom. Spray again.
Using a food processor, blend the graham crackers into a fine crumb. Pour the crumbs, brown sugar, and melted butter to a small bowl and mix.
2 1/2 cups Graham cracker crumbs, 1/4 cup Brown sugar, 10 TBSP Unsalted butter
Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of measuring cup to compact the crust.
Bake for 12 minutes.

Caramel Cheesecake

Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes.
24 oz Cream cheese, 3/4 cup White granulated sugar
Add in the sour cream, caramel, and vanilla. If the caramel is too thick, heat in the microwave for 10 seconds until it is a pourable consistency. Mix until all is combined. You will have to scrape the bowl to make sure it is all mixed in.
1/4 cup Sour cream, 1/3 cup Salted caramel, 1 tsp Pure vanilla extract
Add in the eggs and mix on low speed until just combined.
4 Large eggs
Prepare a water bath. You will need boiling water and a large roasting pan. There are two options.
1. Place spring form pan in a 10 inch cake pan. Place both in the roasting pan and fill with hot water until it reaches halfway on the cake pan. This is my favorite and guarantees no water gets to the crust.
2. Wrap spring form pan with foil. Wrap twice very tightly. Place in the roasting pan and fill halfway up the spring form pan with hot water.
Bake for 70-85 minutes. The cheesecake is done baking with the edges are set and the middle has a slight jiggle. If the middle has a bigger jiggle, bake for 10 minutes and check again.
Turn off the oven, crack open the door, and let the cheesecake sit for 30 minutes. Then, transfer to a cooling rack. Let the cheesecake cool completely. Wrap in foil and chill for at least 6 hours or overnight.
Take the springform pan off the cheesecake and remove the parchment circle. Top with the remaining caramel. ( If it is too thick, microwave for 10 seconds).

Notes

Pull out all "room temperature" ingredients 2 hours before baking.

Nutrition