Print

Caramel Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

This luscious Caramel Cheesecake features a rich, creamy filling blended with smooth caramel sauce, set atop a buttery graham cracker crust. Baked gently in a water bath for a silky texture, this decadent dessert is finished with a luscious caramel drizzle and optional whipped cream, perfect for special occasions or indulgent treats.

Ingredients

Caramel Sauce

  • 200 g Granulated Sugar (caster sugar)
  • 60 ml Water
  • 1 tbsp Corn Syrup (or liquid glucose, or golden syrup)
  • 86 g Unsalted Butter
  • 120 ml Heavy Cream (double cream)
  • ½ tsp Salt

Cheesecake Base

  • 180 g Graham Cracker Crumbs (Digestive Biscuits)
  • 2 tbsp Light Brown Sugar
  • 86 g Unsalted Butter (melted)

Cheesecake Filling

  • 900 g Cream Cheese (room temperature)
  • 100 g Granulated Sugar (caster sugar)
  • 3 tbsp Cornstarch (cornflour)
  • 2 Large Eggs
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • 250 g Caramel Sauce (as prepared above)
  • 120 ml Heavy Cream

Instructions

  1. Make the Caramel Sauce: Combine the sugar, water, and corn syrup in a saucepan over medium-low heat without stirring, allowing the sugar to dissolve. Once it starts to bubble and turns amber in color, add the butter and stir until combined.
  2. Cook the Caramel: Let the mixture boil for about a minute, stirring occasionally. Slowly add the heavy cream carefully as the mixture may bubble up and spit. Continue to boil for roughly one minute until the caramel is smooth and at the desired color, then remove from heat and stir in salt. Allow to cool completely to room temperature.
  3. Prepare the Cheesecake Base: Process graham crackers into fine crumbs or crush them in a bag with a rolling pin. Mix in the brown sugar, then add melted butter and combine until mixture resembles wet sand and can be pressed together.
  4. Form the Base: Press the crumb mixture firmly into the bottom of a loose-bottomed cake pan creating an even layer. Set aside.
  5. Preheat Oven and Prepare Water Bath: Wrap the cake pan’s exterior tightly in aluminum foil to prevent water ingress. Preheat oven to 335°F (170°C, 150°C fan-assisted).
  6. Make the Cheesecake Batter: Beat cream cheese, sugar, and cornstarch together until smooth and lump-free. Add eggs and egg yolk, mixing just until combined without overmixing to avoid air incorporation. Mix in vanilla extract and caramel sauce completely.
  7. Add Heavy Cream: Slowly incorporate heavy cream into the batter, mixing gradually to maintain smooth consistency.
  8. Bake the Cheesecake: Pour batter onto the prepared crust in the cake pan. Place the pan inside a deep roasting dish on the oven's middle rack. Carefully pour hot water into the roasting dish until it reaches halfway up the sides of the cake pan to create a water bath. Bake for 45 minutes or until the edges are set but the center still slightly wobbly.
  9. Cool in Oven: Turn off the oven, slightly crack the oven door, and leave the cheesecake inside for about one hour to cool gently and prevent cracking.
  10. Chill the Cheesecake: Remove from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set fully.
  11. Serve: Slice the cheesecake and drizzle with leftover caramel sauce. Optionally, top each slice with whipped cream for an added touch of indulgence.

Notes

  • Use room temperature cream cheese for a smooth, lump-free batter.
  • Do not stir the sugar mixture initially when making the caramel; this prevents crystallization.
  • Carefully handle hot caramel and cream mixture as it bubbles vigorously.
  • Wrapping the cake pan prevents water from leaking into the cheesecake during the water bath baking.
  • Allow the cheesecake to cool gradually in the oven with the door ajar to avoid cracks.
  • Chilling the cheesecake overnight enhances flavor and texture.
  • Leftover caramel sauce can be stored refrigerated for up to one week.

Find it online: https://dishcooks.com/caramel-cheesecake-recipe/