Caramel Cheesecake

This caramel cheesecake is a show-stopping dessert that is made with a buttery, crisp graham cracker crust, a delicious cheesecake filling, plus the best homemade caramel sauce that is both folded into the cheesecake batter and also drizzled over the top. 

As if homemade caramel sauce and cheesecake weren't good enough on their own, combining the two takes this dessert over the top in the absolute best way possible. The graham cracker crust is the perfect vessel for the creamy, thick, gooey filling that is loaded with so much caramel flavor. After one bite of this caramel cheesecake, both my husband and I agreed that this is the best thing I have ever made!

How to Make Caramel Cheesecake  

How to Prevent Cracks in Cheesecakes

• Do not open the oven door during baking. Opening the oven door can cause the temperature inside the oven to fluctuate. Sudden changes in temperature can cause cracks in the cheesecake.
• Use a water bath: A water bath is used because cheesecakes love a humid environment. The springform pan is placed in a larger pan that gets filled with boiling water. The steam from the water helps the cheesecake bake evenly and prevents cracks from forming on the surface. 
• Avoid overmixing: Overmixing creates pockets of air bubbles that rise to the top during baking and turn into cracks. This is especially important once you've added in the eggs. 
• Use room temperature ingredients: Room temperature ingredients come together more easily and evenly and require less mixing. Let the cream cheese, eggs, and sour cream sit out on the counter for at least 1 hour and up to 2 hours before using. 
• Don't take the cheesecake out of the oven right away: To avoid sudden changes in temperature, turn the oven off and open the door slightly. Leave the cheesecake in the oven for 1 hour while it comes to room temperature gradually. Then cool completely on the counter before refrigerating.
• Flour: Adding flour to the filling makes it stronger and adds extra insurance against cracks. 

Make the Caramel Sauce

1. Add sugar and water to a large, clean pot and place over medium-low heat. Stir until the sugar is dissolved.
2. Once the sugar has dissolved, stop stirring completely and crank the heat up to medium. Watch closely as the sugar syrup turns from clear, to pale yellow, to a dark amber color. Have your heavy cream ready.
3. As soon as the sugar is dark amber in color, remove from heat and slowly drizzle in the heavy cream, whisking constantly. Do this carefully, the drastic temperature difference of the cold cream is going to cause the sauce to bubble violently at first, and then settle after a few seconds as the temperature evens out.
4. Return to the stovetop over low heat and whisk in the butter and salt.
5. Remove from heat and let cool. The caramel will get thicker the longer it cools. 

Tips for Making the Homemade Caramel Sauce

• Start with a clean pot. If there is any debris the sugar crystals will want to cling to it, which can cause the caramel to crystallize. 
• Use a large pot with high sides. While the sugar is heated it is going to bubble up quite a bit, so use a pot that is big with high enough sides to prevent it from boiling over. You definitely don't want any of the hot syrup splashing out onto your skin. 
• Lightly spray the sides of the pot with non-stick spray. When the sugar and water boil the sugar syrup splashes up onto the sides of the pan, then when the water evaporates, hard sugar crystals form that stick to the sides. Greasing the sides of the pan keeps the sugar from sticking.
• Don't stir the sugar syrup, if you notice that it is browning unevenly you can gently swirl the pot.
• Watch the pot closely. You can walk away for about 7 minutes, but after that keep your eye on it. The sugar will go from perfectly caramelized to burnt in just a few seconds, so watch it closely and take the pan off of the heat as soon as it reaches a dark, amber color. 

Make the Caramel Cheesecake

1. Preheat oven to 350°F. Spray the sides of a 9" springform pan with non-stick cooking spray and wrap multiple layers of heavy-duty aluminum foil tightly around the bottom and up the sides. Make sure it is wrapped very securely with several layers so that no water from the water bath is able to seep in. Begin boiling water in a large pot for the water bath.
2. Make the graham cracker crust: Combine the crushed graham crackers, sugar, and melted butter in a large bowl or in the bowl of a food processor. Press the crust into the bottom of the prepared springform pan and slightly up the sides. Prebake the crust for 10 minutes while you prepare the filling.
3. Make the filling: Use a hand-held mixer to beat room temperature cream cheese, sugar, and flour together until smooth and creamy with no lumps. Mix in the sour cream and vanilla extract. Add room temperature eggs, 1 at a time, and mix until just combined after each. Gently fold ½ cup of the caramel sauce into the cheesecake batter. Pour the filling into the cooled crust.
4. Place the cheesecake in a larger baking pan with high sides and carefully pour the boiling water in, going up about 2 inches around the sides of the springform pan. Bake for 80 minutes, until only slightly wobbly in the center. Turn the oven off and slightly crack the door. Allow the cheesecake to cool in the oven for 1 hour, then let cool completely before refrigerating. Refrigerate for at least 3 hours before serving. Spread more caramel sauce over the top of the cheesecake once cooled. Drizzle individual slices with more sauce, if desired. 

More Cheesecake Recipes

• Blueberry Swirl Cheesecake 
• Chocolate Chip Cheesecake
• Marble Cheesecake 
• White Chocolate Raspberry Cheesecake
• Lemon Cheesecake 
• Pumpkin Cheesecake