Indulge in the rich and velvety goodness of Creamy Caramel Cheesecake Delight, a dessert that combines the luscious flavors of caramel with the smooth, creamy texture of cheesecake. This recipe is a perfect treat for special occasions or when you simply crave a luxurious dessert. With a buttery graham cracker crust, a silky cheesecake filling, and a decadent caramel topping, every bite is a taste of pure bliss. Follow this easy step-by-step guide to create a masterpiece that will impress your family and friends.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
For the Caramel Topping:
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 tsp sea salt (optional)
Instructions:
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes until slightly golden, then remove from the oven and let it cool.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add sugar and continue mixing until well combined. Add eggs one at a time, beating on low speed after each addition. Mix in sour cream, vanilla extract, and all-purpose flour, blending until the batter is smooth and creamy.
- Bake the Cheesecake: Pour the cheesecake batter over the cooled crust, spreading it evenly. Tap the pan gently to release any air bubbles. Place the pan in a larger baking dish and add hot water to the outer dish to create a water bath. Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour. Then, refrigerate for at least 4 hours or overnight for best results.
- Prepare the Caramel Topping: In a saucepan over medium heat, melt the sugar while stirring continuously until it turns a deep amber color. Add butter and whisk until fully incorporated. Slowly pour in the heavy cream while stirring, being cautious as it may bubble up. Continue stirring until the caramel becomes smooth and glossy. Remove from heat and mix in sea salt if desired. Allow the caramel to cool slightly before pouring over the cheesecake.
- Assemble and Serve: Once the cheesecake is fully chilled, carefully remove it from the springform pan. Pour the caramel sauce over the top, letting it drizzle down the sides for an elegant look. Garnish with whipped cream, chopped nuts, or chocolate shavings if desired. Slice and serve, enjoying every rich, creamy bite of this decadent delight.