This recipe combines the tangy richness of cheesecake with the sweet decadence of caramel for an irresistible dessert.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- For the Cheesecake 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
- 1/4 cup water
Instructions:
- Make the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter.
- 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 Cheesecake Filling:
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add sugar, beating until well combined.
- Stir in flour and vanilla extract.
- Beat in eggs one at a time, mixing until just combined after each addition.
- Pour the cheesecake filling over the cooled crust.
- Bake the Cheesecake:
- Place the springform pan in a water bath (optional, but helps prevent cracking).
- 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 refrigerate for at least 4 hours, or preferably overnight.
- Make the Caramel Topping:
- While the cheesecake is chilling, make the caramel topping.
- In a saucepan, combine sweetened condensed milk and water.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 2-2.5 hours, or until the mixture has thickened and turned a deep golden brown.
- Stir occasionally to prevent sticking.
- Remove from heat and let cool completely.
- Assemble and Serve:
- Once the cheesecake is chilled, carefully remove the sides of the springform pan.
- Drizzle the cooled caramel topping over the cheesecake.
- Serve immediately or refrigerate until ready to serve.
Tips & Variations:
- For a richer flavor, use sour cream instead of some or all of the cream cheese.
- Add a swirl of chocolate ganache or a layer of fresh berries for extra decadence.
- For a shortcut, use a store-bought caramel sauce instead of making your own.
- To prevent cracks, bake the cheesecake in a water bath. Place the springform pan in a larger baking pan and fill with hot water to about halfway up the sides of the springform pan.
Enjoy your delicious Creamy Caramel Cheesecake!