Caramel Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
My absolute favorite dessert to make for special occasions is this caramel cheesecake, and I'm so excited to share it with you. What I love most is how quickly it comes together in just 55 minutes total, making it perfect for when you want something impressive but don't have all day to spend in the kitchen. The cream cheese provides wonderful probiotics that support gut health, and the recipe is surprisingly straightforward with simple ingredients you probably already have at home. Between the buttery graham cracker crust, silky cheesecake filling, and that gorgeous homemade caramel sauce drizzled on top, this dessert tastes like you spent hours on it. Trust me, your family and friends will be asking for the recipe.
Ella x
Ingredients
- 200graham cracker crust
- 100unsalted butter
- 500 ggranulated sugar
- 4large eggs
- 400softened cream cheese
- 150 mlheavy cream
- 10 gsea salt
- 200 mlcaramel sauce
- 1½ mlvanilla extract
- 50salted butter
- 100 gbrown sugar
- 50chopped nuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use oven mitts to handle hot pans.
- 2
Prepare the crust by mixing together the graham cracker crumbs and melted butter. Press into the bottom of a 23cm springform pan.
Tip: Make sure to evenly distribute the crumbs.
- 3
Bake the crust for 10 minutes. Let it cool completely.
Tip: Don't skip this step, or the crust will be too soggy.
- 4
Beat the cream cheese and granulated sugar until smooth.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Beat in the eggs one at a time, followed by the softened cream cheese.
Tip: Be careful not to overbeat the mixture.
- 6
Pour the cheesecake batter into the prepared pan over the crust.
Tip: Make sure to smooth out the top.
- 7
Bake the cheesecake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
Tip: Don't overbake, or the cheesecake will be too dry.
- 8
Let the cheesecake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tip: Don't skip this step, or the cheesecake will crack.
- 9
Prepare the caramel sauce by heating the heavy cream and butter in a saucepan over medium heat.
Tip: Whisk constantly to avoid scorching the sauce.
- 10
Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
Tip: Be careful, as the sauce will bubble up.
- 11
Remove the sauce from the heat and stir in the brown sugar and sea salt.
Tip: Make sure the sugar has dissolved completely.
- 12
Drizzle the caramel sauce over the cooled cheesecake.
Tip: You can also sprinkle chopped nuts over the top for extra texture and flavor.
- 13
Refrigerate the cheesecake for at least 4 hours or overnight.
Tip: Let the cheesecake set before slicing.
- 14
Slice and serve.
Tip: Enjoy your delicious caramel cheesecake!
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