Experience the ultimate dessert indulgence with this creamy caramel cheesecake. Its rich texture and luscious caramel topping make it an irresistible treat for any celebration. Whether you’re hosting a dinner party or simply treating yourself, this cheesecake is sure to impress. Follow our step-by-step guide and delight in the sweet, velvety goodness of homemade caramel cheesecake.
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup sour cream
– ½ cup caramel sauce (plus extra for drizzling)
– Pinch of salt
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is approximately 30 minutes, and cooking time is about 1 hour.
Nutritional Value
Per serving (1 slice): Calories: 350, Total Fat: 24g, Saturated Fat: 15g, Cholesterol: 85mg, Sodium: 250mg, Total Carbohydrates: 30g, Sugars: 22g, Protein: 5g.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In a large mixing bowl, beat the cream cheese until smooth.
5. Gradually add sugar and beat until well combined.
6. Mix in vanilla extract and salt.
7. Add eggs one at a time, mixing well after each addition.
8. Stir in sour cream and caramel sauce until smooth.
9. Pour the cheesecake batter over the crust in the springform pan.
10. Bake for 60 minutes, or until the center is set.
11. Allow to cool, then refrigerate for at least 4 hours before serving.
Alternative Ingredients
You can substitute graham cracker crumbs with crushed digestive biscuits or Oreo cookies for a different flavor. For a lighter option, use low-fat cream cheese and sour cream. Coconut cream can also replace sour cream for a dairy-free version.
Serving and Pairings
This caramel cheesecake pairs beautifully with fresh fruits like berries or sliced apples. Serve it alongside a scoop of vanilla ice cream or with a cup of coffee for a delightful contrast.
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months; just ensure it’s well-wrapped. Thaw in the fridge overnight before serving.
Cooking Mistakes
– Avoid overmixing the batter to prevent cracks.
– Ensure all ingredients are at room temperature for better blending.
– Don’t skip the cooling step; it helps set the cheesecake properly.
– Use a water bath to prevent over-baking.
– Allow the cheesecake to cool gradually to avoid cracks.
Helpful Tips
– For a richer flavor, add a tablespoon of espresso powder to the batter.
– Let the cheesecake chill overnight for the best texture.
– Drizzle extra caramel sauce just before serving for a beautiful presentation.
– Use parchment paper on the bottom of the pan for easy removal.
FAQs
Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works perfectly for this recipe. Just ensure it’s of good quality for the best flavor.
How do I avoid cracks in my cheesecake?
To prevent cracks, do not overmix the batter and bake at a lower temperature in a water bath for even cooking.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to 2 days in advance. Just keep it covered in the refrigerator.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or even cream cheese for a similar tangy flavor.
How long does this cheesecake last?
Stored properly, this cheesecake will last in the fridge for about 5 days or can be frozen for up to 3 months.
Conclusion
This caramel cheesecake is a showstopper that blends creamy texture with rich caramel flavor, making it a must-try dessert. Whether for a special occasion or a sweet treat at home, this recipe will surely delight your taste buds. Enjoy every bite of this decadent dessert!
Caramel Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup caramel sauce plus extra for drizzling
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add sugar and beat until well combined.
- Mix in vanilla extract and salt.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and caramel sauce until smooth.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 60 minutes, or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Nutrition
