Caramel Cheesecake

Caramel Cheesecake

from piesandtacos.com

This delicious Caramel Cheesecake features a buttery graham cracker crust, caramel swirled in the cheesecake batter, and is topped with a salted caramel sauce.

Ingredients

  • 1 cup granulated sugar (200 grams)
  • 6 tbsp unsalted butter (85 grams)
  • 1/2 cup heavy cream (120 ml)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 cups graham cracker crumbs (180 grams, or digestive biscuits)
  • 1/4 cup brown sugar (55 grams)
  • 6 tbsp unsalted butter (melted (85 grams))
  • 907 grams cream cheese (softened (4 packages of 8 oz.))
  • 1 cup brown sugar (220 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 cup sour cream (120 grams)
  • 4 large eggs (room temp)
  • 1 tbsp vanilla extract
  • 1/2 tsp salt

Directions

  1. 1

    To make the Caramel Sauce, you will need the heavy cream to be at room temperature, so let it sit out for 10 to 15 minutes before making the recipe. Or microwave it gently just to take the chill off.

  2. 2

    Pre-heat the oven to 325ºF.

  3. 3

    Some cheesecake pans, such as my own, require the sides to be greased before adding the batter in, or the cheesecake sticks, so I always spray the sides of my pan with oil before pouring the cheesecake batter in.

  4. 4

    Before serving, remove the remaining caramel from the fridge and in the microwave for a few seconds until it’s runny.