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Caramel Cheesecakes

Indulge in the rich and creamy goodness of Caramel Cheesecakes, featuring a smooth filling with caramel and a buttery graham cracker crust. Perfect for gatherings or cozy nights at home.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs The perfect base, providing that essential crunch and flavor.
  • 1/4 cup unsalted butter, melted Adds richness and binds the crust together beautifully.
  • 2 tablespoons granulated sugar Sweetens the crust just a tad.
For the Cheesecake Filling
  • 24 oz cream cheese, softened The star of the show, lending that creamy texture.
  • 3/4 cup granulated sugar Ensures the sweetness shines through.
  • 3 large eggs, room temperature Essential for binding and creating that perfectly dense cheesecake.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile of the cheesecake.
  • 1/2 cup caramel sauce, plus extra for drizzling Brings in that luscious, sweet layer.
  • Sea salt for garnish (optional) A pinch balances the sweetness and elevates the flavors.
  • Whipped cream (optional) A delightful topping that adds a fluffy finish to your dessert.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent any water from seeping in during the water bath.
  3. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan.
Filling
  1. In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 3/4 cup sugar until smooth and creamy—about 3-4 minutes on medium speed.
  2. Add the eggs one at a time, beating just until blended after each addition. Avoid overmixing.
  3. Stir in the vanilla extract and 1/2 cup of caramel sauce until just combined.
  4. Pour half of the cheesecake mixture over the prepared crust. Drizzle half of the remaining caramel sauce over the mixture, then pour the rest of the cheesecake mixture on top and finish with the remaining caramel sauce, swirling it for a marbled look.
Baking
  1. Place the springform pan in a large roasting pan. Carefully pour hot water around the springform pan until it comes about halfway up the sides.
  2. Bake for 50-55 minutes until the center is almost set with a slight jiggle.
  3. Turn off the oven and crack the door open, letting your cheesecake cool for 1 hour.
  4. Once cooled, remove it from the oven and water bath. Run a knife around the edges to loosen before cooling completely at room temperature and refrigerate overnight.

Notes

For the perfect Caramel Cheesecake: Use softened cream cheese, avoid overmixing, and use hot water for the water bath. Optional: add lemon zest for brightness or chocolate ganache for a twist. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.