Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup unsalted butter, melted
For the Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 cup caramel sauce, plus extra for drizzling
Preparation
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon (if using). Add melted butter and stir until evenly moistened.
Press the mixture into the bottom of the springform pan to form an even layer. Bake for 10 minutes. Let it cool while preparing the filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the sugar, beating until fully combined.
Mix in vanilla extract and eggs, one at a time, ensuring each is fully incorporated.
Stir in sour cream and heavy cream, mixing until smooth. Avoid overmixing to prevent cracks.
Step 3: Assemble the Cheesecake
Pour half the filling over the cooled crust.
Drizzle half the caramel sauce over the filling, swirling gently with a knife to create a marbled effect.
Add the remaining filling and spread evenly. Drizzle the remaining caramel sauce on top, creating swirls.
Step 4: Bake
Place the springform pan in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan. (This water bath helps prevent cracks.)
Bake for 55–60 minutes, or until the center is set and the edges are slightly golden.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Step 5: Chill and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, to set.
Drizzle with extra caramel sauce before serving. For clean slices, use a sharp knife and wipe it between cuts.
Tips for the Perfect Cheesecake
Use Room Temperature Ingredients: Softened cream cheese and room temperature eggs mix more smoothly, preventing lumps.
Avoid Overmixing: Overmixing introduces air into the batter, which can cause cracks during baking.
Use a Water Bath: This ensures even baking and prevents the cheesecake from drying out.
Chill Completely: Allow enough time for the cheesecake to set in the fridge for the best texture.
Variations
Salted Caramel: Sprinkle sea salt over the caramel for a sweet-salty twist.
Nutty Topping: Add toasted pecans or almonds on top for crunch.
Chocolate Drizzle: Swirl in melted chocolate with the caramel for a richer flavor.
Serving Suggestions
Pair with fresh fruit like strawberries or raspberries for a refreshing contrast.
Serve with a dollop of whipped cream for an extra indulgent touch.
Accompany with a hot cup of coffee or tea for the ultimate dessert experience.
Why This Recipe Works
The buttery crust provides a sturdy base that contrasts beautifully with the creamy, tangy filling. The caramel sauce not only adds sweetness but also enhances the dessert’s visual appeal, making it as delightful to look at as it is to eat.
Enjoy!