This recipe combines the richness of cheesecake with the sweetness of caramel for a decadent dessert.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- For the Caramel Topping:
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup packed brown sugar
Instructions:
- Make the Crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a bowl.
- Press the mixture firmly into the bottom of a springform pan.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a large bowl, beat cream cheese until smooth.
- Gradually add sugar, beating until light and fluffy.
- Stir in flour and vanilla extract.
- Beat in eggs one at a time, mixing well after each addition.
- Pour the filling over the cooled crust.
- Make the Caramel Topping:
- In a saucepan, combine sweetened condensed milk and brown sugar.
- Bring to a simmer over medium heat, stirring constantly.
- Cook for about 10 minutes, or until the mixture reaches a deep golden brown color.
- Remove from heat and let cool slightly.
- Bake the Cheesecake:
- Place the springform pan in a water bath (optional). To create a water bath, place the springform pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another hour to cool slowly.
- Then, remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Assemble and Serve:
- Once the cheesecake is completely cool, carefully drizzle the caramel topping over the top.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.