Here’s a decadent Creamy Caramel Cheesecake Delight recipe for you! It’s rich, smooth, and has that perfect balance of sweet caramel flavor. Let’s get started:
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
- ¼ cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon all-purpose flour
For the caramel sauce:
- 1 cup heavy cream
- 1 cup brown sugar, packed
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
1. Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs and sugar.
- Pour in the melted butter and mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan, forming a nice even crust.
- Bake for 10 minutes, then set it aside to cool.
2. Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar, brown sugar, and vanilla extract, then mix until everything is well combined.
- Add in the eggs, one at a time, mixing after each addition. Then, add the sour cream and flour and beat until smooth.
- Pour the cream cheese mixture into the prepared crust and smooth the top.
3. Bake the cheesecake:
- Bake in the preheated oven for 50-60 minutes or until the center is almost set (it should still jiggle slightly).
- Once done, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Then, remove the cheesecake and refrigerate for at least 4 hours or overnight.
4. Make the caramel sauce:
- In a saucepan over medium heat, melt the butter. Add the brown sugar and stir until it’s fully combined.
- Stir in the heavy cream, salt, and vanilla extract. Let it simmer for 3-5 minutes, stirring constantly until the sauce thickens.
- Remove from heat and let it cool slightly.
5. Assemble:
- Once the cheesecake is fully chilled, remove it from the springform pan.
- Drizzle the caramel sauce generously over the top of the cheesecake (save some for serving if you’d like).
- Optional: garnish with chopped nuts, like pecans or walnuts, for extra crunch.
Serve & Enjoy!
Slice the cheesecake and enjoy the creamy, caramel goodness. You can even add a bit of whipped cream or a sprinkle of sea salt for a fun twist!
Let me know if you try it out!
