Ingredients:
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
For the Cheesecake:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions:
Make the Caramel:
- Combine Sugar and Water: In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves.
- Cook to Caramel: Stop stirring and let the mixture cook until it turns a deep amber color.
- Add Cream Carefully: Slowly pour in the heavy cream. Be cautious as it will bubble vigorously.
- Stir Until Smooth: Stir until the caramel is smooth and combined. Set aside to cool.
Prepare the Cheesecake:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Crust: Combine graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.
- Cream Cheese Mixture: In a large bowl, beat cream cheese until smooth. Gradually beat in sugar until light and fluffy. Beat in vanilla extract.
- Add Eggs Gradually: Beat in eggs one at a time, mixing well after each addition.
- Combine with Caramel: Pour half of the batter into the prepared crust. Drizzle the cooled caramel over the batter. Pour the remaining batter over the caramel.
- Bake: Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Cool and Chill: Let cool completely in the pan, then chill in the refrigerator for at least 4 hours, or overnight.
Serve:
Serve chilled, garnished with whipped cream and a drizzle of caramel sauce.
Tips:
- For a richer flavor, use dark brown sugar in the caramel.
- To prevent cracking, avoid overbaking the cheesecake.
- For a smoother caramel, strain it before using.
- For a more intense caramel flavor, use more caramel in the cheesecake.
Enjoy this decadent dessert!