Description
A decadent caramel cheesecake that is rich, creamy, and perfect for special occasions.
Ingredients
Scale
- 24 oz (675 g) cream cheese, softened to room temperature
- 1 cup (200 g) dark brown sugar
- 3 tbsp all-purpose flour
- 1 tbsp pure vanilla extract
- 1/4 tsp salt
- 4 large eggs, preferably room temperature
- 1 cup (245 g) sour cream, room temperature
- 1/4 cup (60 ml) heavy cream
- 2 cups (200 g) graham cracker crumbs (about 16 crackers crushed)
- 6 tbsp melted butter
- 2 tbsp sugar
- 2 cups (400 g) granulated sugar
- 1/2 cup water
- 1/3 cup (75 g) unsalted butter
- 3/4 cup (180 ml) heavy cream
- 1/2 tsp coarse salt, or to taste
- 7 tbsp cornstarch
- 1/2 cup toffee bits (for sprinkling on top)
- 1/2 cup heavy cream plus 3 tbsp powdered sugar (optional whipped cream)
Instructions
- Prepare your ingredients by bringing cream cheese, eggs, sour cream, and heavy cream to room temperature.
- Preheat your oven to 350°F (175°C).
- Make the crust by crushing graham crackers and mixing with melted butter and sugar. Press into the bottom of a greased 8–9 inch springform pan.
- Bake the crust for 10–12 minutes until set and golden. Let it cool to room temperature.
- Prepare the caramel in a saucepan by combining granulated sugar and water. Heat until it turns amber.
- Thicken the caramel by reserving some, mixing cornstarch into the remaining warm caramel, and heating until it thickens.
- Make the cheesecake batter by beating softened cream cheese, then adding brown sugar and vanilla.
- Add eggs one at a time mixing on low speed.
- Combine with sour cream and heavy cream on low speed.
- Layer thickened caramel over the cooled crust and freeze briefly.
- Pour cheesecake batter over the caramel layer.
- Wrap the outside of the springform pan with aluminum foil and place it in a larger roasting pan filled with hot water.
- Bake at 325°F (163°C) for 60 minutes until set but jiggly.
- Cool in the oven with the door ajar for 20 minutes, then cool at room temperature.
- Chill uncovered in the refrigerator for at least 6 hours.
- Finishing touches include pouring reserved caramel and sprinkling with toffee bits.
Notes
Let all ingredients come to room temperature before mixing for a better texture. Avoid overmixing to keep the cheesecake dense.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 85mg