Here is the recipe for my favorite caramel cheesecake. It is the perfect beginner’s cheesecake. I don’t want you all to have to scroll through all kinds of boring details on how to make cheesecake so I’m going to make it short and sweet. Here is a picture of the first one I made so it doesn’t look perfect. The recipe is right below. If you have any questions leave me a comment. I hope you all enjoy it.
Prep Time
20 minutes
Cook Time
2 hrs
Serves
10
Ingredients
Crust
- 2 cups of graham cracker crumbs
- 1/3 cup of light brown sugar
- 1 stick of melted butter
Filling
- 16 oz of cream cheese, softened
- 1 cup of sugar
- 1 1/2 tablespoons of all-purpose flour
- 3 eggs
- 1 cup of sour cream
- 1 tablespoon of vanilla extract
- 1/4 teaspoon of salt
Caramel Topping
- 2 cups of sugar
- 1 stick of butter
- 1 cup of heavy whipping cream
Steps
crust
- Preheat the oven to 325°F.
- Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
- Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
- Place the crust into the freezer to chill while you are making the cheesecake.
cheesecake
- Beat together cream cheese and sugar until fully mixed and fluffy.
- Mix in salt and flour.
- By hand, gently stir in vanilla extract and one egg at a time until fully combined. (This is important! Make sure you do ONE egg at a time)
- Mix in the sour cream and stir until smooth.
- Pour the cheesecake mixture evenly over the graham cracker crust.
- Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Make sure it is placed tightly around it so no water can leak in. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
- Place the cheesecake in the oven for 1 hour.
- Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
- When the cheesecake has cooled completely, cover it with plastic wrap and place it in the refrigerator to chill. Chilling it overnight is best but if you are short on time chill it for at least 3 hours or stick it in the freezer if you have to.
- Once chilled, remove the cheesecake from the springform pan and prepare the caramel topping.
Caramel
- To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
- Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
- Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker color. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
- Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
- Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
- Pour caramel over the cheesecake and chill for 1 hour.
This is the day which the Lord hath made, we will rejoice and be glad in it. Psalm 118:24
