Creamy Caramel Cheesecake Recipe

Ingredients:

• 1 ½ cups graham cracker crumbs or digestive biscuit crumbs
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon (optional)
• ½ cup unsalted butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream
• ½ cup heavy cream
• 1 cup caramel sauce, plus extra for drizzling

Instructions:

Prepare the Crust:

1. Combine graham cracker crumbs, sugar, and optional cinnamon in a medium-sized bowl.
2. Stir in melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a springform pan, ensuring an even layer.
4. Refrigerate the crust while preparing the filling.

Make the Cheesecake Filling:

1. Preheat your oven to 325°F (160°C).
2. In a large bowl, beat softened cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
3. Mix in vanilla extract.
4. Add eggs one at a time, beating well after each addition and scraping the bowl as needed.
5. Blend in sour cream and heavy cream until the batter is smooth and combined.

Assemble and Bake:

1. Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
2. Gently tap the pan on the counter to release air bubbles.
3. Bake for 45–50 minutes or until the center is set but slightly jiggles when the pan is gently shaken.
4. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour to cool gradually.

Cool and Refrigerate:

1. Remove the cheesecake from the oven and cool completely at room temperature.
2. Refrigerate for at least 4 hours, preferably overnight, to set.

Serve:

1. Drizzle caramel sauce over the top before serving.
2. For extra indulgence, garnish with whipped cream or a sprinkle of sea salt.

Tips for Success:

• Room Temperature Ingredients: Use room-temperature cream cheese, eggs, and sour cream for a smooth batter.
• Prevent Cracks: Bake in a water bath or avoid overmixing the batter after adding eggs to minimize air bubbles.
• Cooling: Gradual cooling in the oven prevents cracks and ensures a creamy texture.
• Storage: Store in the refrigerator for up to 3 days. Drizzle caramel sauce just before serving for the best presentation.
• Optional Swirl: Add extra caramel sauce to the batter before baking for a richer flavor.

Conclusion:

This creamy caramel cheesecake is a delightful dessert with a rich, velvety filling and buttery crust, topped with sweet caramel. Perfect for any occasion, it’s easy to make and sure to impress both novice and experienced bakers. Enjoy every indulgent bite!