Caramel Baked Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
You've got to try this caramel baked cheesecake recipe I've been making lately. It's seriously one of my easiest desserts because the whole thing comes together in just about an hour from start to finish. The cream cheese base is so rich and creamy, and the caramel swirl on top makes it feel fancy without any fussy techniques. Plus, cream cheese actually contains casein protein which helps keep you satisfied. Best of all, you probably have most of these ingredients in your kitchen already, so it won't break the bank. Trust me, this one's becoming a regular in my dessert rotation.
Ella x
Ingredients
- 200 ggraham cracker crust
- 100 gbutter
- 400granulated sugar
- 200brown sugar
- 4large eggs
- 600cream cheese
- 200unsalted butter
- 400 mlcaramel sauce
- 200 mlheavy cream
- 1 nullvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare the crust by mixing the graham cracker crumbs with the butter until well combined. Press the mixture into the bottom of a 20cm springform pan.
Tip: Make sure to press the crust evenly to prevent it from bubbling up during baking.
- 2
Bake the crust for 10 minutes, then set aside to cool.
Tip: This will help the crust to set and prevent it from becoming soggy.
- 3
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until well combined.
Tip: Make sure to scrape down the sides of the bowl to prevent any sugar from being left behind.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to beat the eggs until they are fully incorporated and the mixture is smooth.
- 5
Add the unsalted butter and beat until well combined.
Tip: Make sure to scrape down the sides of the bowl to prevent any butter from being left behind.
- 6
Pour the cheesecake batter into the prepared pan over the crust.
Tip: Make sure to pour the batter slowly to prevent any air bubbles from forming.
- 7
Bake the cheesecake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly.
Tip: Make sure to check the cheesecake frequently to prevent overcooking.
- 8
Remove the cheesecake from the oven and let it cool completely in the pan.
Tip: Make sure to let the cheesecake cool slowly to prevent it from cracking.
- 9
Once the cheesecake has cooled, drizzle the caramel sauce over the top.
Tip: Make sure to pour the caramel sauce slowly to prevent it from pooling at the bottom of the pan.
- 10
Drizzle the heavy cream over the top of the caramel sauce.
Tip: Make sure to pour the cream slowly to prevent it from pooling at the bottom of the pan.
- 11
Sprinkle the vanilla extract over the top of the cheesecake.
Tip: This will help to balance out the flavors of the caramel and cream.
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