Are you craving a decadent dessert that's surprisingly easy to make? Look no further! This caramel cheesecake recipe is the perfect blend of creamy, dreamy cheesecake and the irresistible sweetness of homemade caramel. It's a guaranteed crowd-pleaser, perfect for special occasions or a simple weeknight treat. Forget complicated baking techniques; this recipe is designed for both beginner bakers and experienced cooks seeking a delicious, time-saving dessert. Get ready to impress yourself and your loved ones with this stunning and surprisingly simple caramel cheesecake.
Ingredients:
For the Caramel:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ½ teaspoon sea salt
For the Cheesecake:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
Instructions:
Make the Caramel:
- In a medium saucepan over medium heat, combine the sugar and water. Do not stir. Cook, swirling the pan occasionally, until the sugar dissolves and turns into a rich amber color. This process takes patience; don't rush it!
- Carefully pour in the heavy cream (it will bubble up!). Whisk constantly until smooth. Remove from heat and stir in the butter and salt until melted and combined. Set aside to cool slightly.
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and 1 ¼ cups sugar until smooth and creamy.
- Beat in the vanilla extract.
- Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
- Gently fold in the sour cream.
Assemble and Bake:
- Pour the cooled caramel evenly over the cooled crust.
- Pour the cheesecake filling over the caramel layer.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for an hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips for Success:
- Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother, better-textured cheesecake.
- Don't overbake: Overbaking can lead to a cracked cheesecake. A slight jiggle in the center is perfectly fine.
- Water bath is key: The water bath helps create a moist and even baking environment, preventing cracks.
Variations:
- Chocolate Caramel Cheesecake: Add ½ cup of melted semi-sweet chocolate chips to the cheesecake filling.
- Salted Caramel Cheesecake: Sprinkle a generous amount of sea salt flakes over the finished cheesecake before serving.
- Nutty Caramel Cheesecake: Add chopped pecans or walnuts to the graham cracker crust.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: 30-35g Saturated Fat: 18-22g Cholesterol: 100-120mg Sugar: 50-60g Protein: 6-8g
This easy caramel cheesecake recipe is a guaranteed winner. The combination of creamy cheesecake and rich caramel is simply irresistible. Enjoy this delicious homemade dessert!