Description
This luscious caramel cheesecake features a buttery graham cracker crust, a smooth and creamy cream cheese filling swirled with rich caramel, and a decadent caramel topping finished with an optional sprinkle of flaky sea salt. Baked in a water bath for perfect texture, it’s a crowd-pleasing dessert ideal for holidays or special occasions.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
For the cheesecake filling:
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup sour cream
- ¼ cup caramel sauce (store-bought or homemade)
- Pinch of salt
For the caramel topping:
- ½ cup caramel sauce (plus more for drizzling)
- Flaky sea salt (optional, for garnish)
Instructions
- Prepare oven and pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent any leaks during baking.
- Make the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is uniform. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 8–10 minutes to set the crust, then allow it to cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, vanilla extract, and a pinch of salt, mixing well to combine. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and caramel sauce until the batter is smooth and uniform.
- Assemble the cheesecake: Pour the prepared filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Set up water bath and bake: Place the springform pan inside a larger baking dish. Pour hot water into the larger dish until it reaches about 1 inch up the sides of the springform pan, creating a water bath to ensure even baking and prevent cracking.
- Bake the cheesecake: Bake for 55–65 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, open the door slightly, and let the cheesecake rest inside for 1 hour to cool gradually.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate it for at least 4 hours or overnight to set completely.
- Serve: Before serving, top the cheesecake with caramel sauce and, if desired, sprinkle with flaky sea salt for a salty contrast.
Notes
- For homemade caramel sauce, melt 1 cup sugar over medium heat, whisk in 6 tablespoons butter, then slowly add ½ cup heavy cream. Allow to cool before using.
- Wrapping the springform pan with foil prevents water from leaking in during the water bath baking method.
- The water bath ensures gentle and even baking, resulting in a creamy, crack-free cheesecake texture.
- Letting the cheesecake rest in the oven with the door ajar helps prevent sudden temperature changes which may cause cracks.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
