Caramel Cheesecake Elegant Treat (Ready-to-Print Version)
Rich caramel cheesecake with creamy filling, buttery crust, and smooth homemade caramel topping for a special dessert.
# What You’ll Need:
→ Crust
01 -
1.5 cups graham cracker crumbs
02 -
0.25 cup packed brown sugar
03 -
6 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
0.5 cup sour cream
09 -
0.25 cup heavy whipping cream
→ Caramel Topping
10 -
1 cup granulated sugar
11 -
0.25 cup unsalted butter
12 -
0.5 cup heavy whipping cream
13 -
0.25 teaspoon salt
# Step-by-Step Guide:
01 -
Combine graham cracker crumbs, brown sugar, and melted butter until evenly blended. Press mixture firmly and evenly into the bottom of a springform pan. Chill briefly to set.
02 -
Beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing thoroughly. Incorporate eggs one at a time, ensuring each is fully combined. Fold in sour cream and heavy cream, blending to a creamy, uniform batter.
03 -
Pour filling onto chilled crust and smooth the surface. Bake at 325°F (163°C) for 60 to 70 minutes until the center is set but gently jiggles. Cool cheesecake slowly in oven with door ajar, then refrigerate for at least several hours or overnight.
04 -
Melt granulated sugar over medium heat until amber in color. Carefully stir in butter, heavy cream, and salt, simmering gently until smooth and glossy. Let cool slightly before spreading over chilled cheesecake.
# Handy Tips:
01 -
For a crack-free cheesecake, bake using a water bath and wrap the springform pan in foil to prevent water seepage.
02 -
Ensure all dairy and eggs are at room temperature to achieve a velvety texture.
03 -
Be cautious when making caramel; melted sugar is extremely hot and requires vigilant stirring with a long-handled utensil.
04 -
Avoid overmixing after adding eggs to prevent air bubbles and cracks.