Caramel Cheesecake Recipe

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the filling: ¹

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup caramel sauce

For the caramel topping:

• ½ cup caramel sauce

Instructions:

Make the crust:

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool.

Make the filling:

1. In a large bowl, beat cream cheese until smooth.
2. Gradually beat in sugar until combined.
3. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
4. Pour half of the batter into the prepared crust.
5. Drizzle ¼ cup of caramel sauce over the batter.
6. Pour the remaining batter over the caramel sauce.

Bake the cheesecake:

1. Place the springform pan in a water bath. To do this, place the pan in a larger baking pan and carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
2. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and let the cheesecake cool in the oven for an additional hour.
4. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
5. Once cooled, refrigerate for at least 4 hours, or preferably overnight.

Prepare the caramel topping:

1. Before serving, warm the remaining ½ cup of caramel sauce.
2. Drizzle the warm caramel sauce over the cooled cheesecake.

Enjoy your delicious caramel cheesecake!