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CREAMY CARAMEL CHEESECAKE

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Creamy Caramel Cheesecake features a crisp graham cracker crust, a silky cream cheese filling, and a decadent amber caramel drizzle for an indulgent dessert.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup caramel sauce
  • Flaky sea salt, optional

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Mix the graham cracker crumbs with the melted butter until evenly moistened.
  3. Press the mixture firmly into the bottom of a springform pan to create the crust.
  4. Beat the softened cream cheese and sugar until smooth and creamy.
  5. Add the eggs one at a time, mixing gently after each addition.
  6. Mix in the vanilla and sour cream until just combined. Avoid overmixing.
  7. Pour the cheesecake filling over the crust and smooth the top.
  8. Bake for about 50–60 minutes, until the edges are set and the center still has a slight wobble.
  9. Turn off the oven, crack the door slightly, and let the cheesecake cool gradually.
  10. Refrigerate for at least 4 hours, preferably overnight.
  11. Before serving, drizzle generously with caramel sauce and finish with a light sprinkle of flaky sea salt.

Notes

  • Use full-fat block cream cheese rather than whipped varieties for the densest, creamiest results.
  • Choose a thick, pourable caramel sauce that clings to the slice without running off completely.
  • If graham cracker crumbs are unavailable, crushed digestive biscuits or vanilla wafers work beautifully.
  • Full-fat Greek yogurt can be substituted for sour cream.
  • Prepare the cheesecake a day ahead to allow flavors to meld perfectly.
  • Use a water bath during baking to prevent drying and cracking on the surface.
  • Active preparation takes less than thirty minutes before baking.
  • Store leftovers properly in the refrigerator to maintain a silky texture for days.