Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the cheesecake filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
For the caramel topping:
1 cup granulated sugar
¼ cup water
½ cup heavy cream, warmed
2 tablespoons unsalted butter
Pinch of salt
Instructions
Make the crust:
1. Preheat your oven to 325°F.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of a springform pan.
4. Bake for 10 minutes, then set aside to cool.
Prepare the cheesecake filling:
1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract and sour cream until fully combined.
4. Pour the batter over the cooled crust.
Bake the cheesecake:
1. Place the springform pan in a larger baking dish and add hot water until it reaches halfway up the sides of the pan (this prevents cracks).
2. Bake for 60–70 minutes, until the center is set but slightly jiggly.
3. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
Make the caramel topping:
1. In a saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color.
2. Carefully add the warm heavy cream while stirring, followed by the butter and salt. Mix until smooth. Let it cool slightly.
Assemble and chill:
1. Pour the caramel sauce over the cooled cheesecake. Add extra garnish if desired.
2. Refrigerate for at least 4 hours or overnight for the best texture.
Slice, serve, and enjoy your homemade creamy caramel cheesecake!