Caramel Cheesecake

By Stephanie Rutherford

This delightful caramel cheesecake features a classic graham cracker crust, filled with a rich and creamy salted caramel cheesecake base. For an extra touch of decadence, it’s generously topped with even more homemade caramel!

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Graham Cracker Crust

• 2 1/2 cups Graham cracker crumbs (from 2 packets)
• 1/4 cup Brown sugar, packed
• 10 TBSP Unsalted butter, melted

Salted Caramel

• 1 cup White granulated sugar
• 4 TBSP Unsalted butter, room temperature
• 1/2 cup Heavy cream, room temperature
• 1 tsp Salt
• 2 tsp Pure vanilla extract

Caramel Cheesecake

• 24 oz Cream cheese, room temperature
• 3/4 cup White granulated sugar
• 1/4 cup Sour cream, room temperature
• 1/3 cup Salted caramel (find a recipe here)
• 1 tsp Pure vanilla extract
• 4 Large eggs, room temperature

Salted Caramel

1. Place white granulated sugar in a medium saucepan over medium heat. Let it sit undisturbed until the sugar begins to melt around the edges, then gently stir with a wire whisk. Continue mixing until all sugar crystals have melted and the mixture turns an even amber color. This process is very quick, often less than 15 seconds once the color starts to change. Remove the pan immediately from the heat to prevent burning.
2. Carefully add half of the room temperature unsalted butter to the hot sugar. Stir vigorously until fully combined; the mixture will bubble intensely. Incorporate the remaining butter and mix until smooth. Next, gradually add half of the heavy cream, stirring continuously, followed by the rest of the heavy cream. Finally, stir in the salt and pure vanilla extract until everything is well combined.
3. Return the saucepan to the burner over low heat and cook for an additional 2 minutes, stirring gently. This brief simmer will help the caramel thicken slightly, giving it a more substantial consistency ideal for topping your cheesecake.
4. Pour the finished caramel into a heatproof glass container and allow it to cool completely at room temperature. This homemade salted caramel can be prepared several days in advance. Once cooled, cover the container tightly with cling wrap and store it in the refrigerator until ready to use.

Graham Cracker Crust

1. Preheat your oven to 325°F (160°C). Lightly spray a 9-inch springform pan with a non-stick baking spray. Line the bottom of the pan with a 9-inch parchment paper circle, then spray the parchment paper again. This double-layer of spray and parchment helps ensure easy release.
2. In a food processor, blend the graham crackers until they form very fine crumbs. Transfer the graham cracker crumbs, packed brown sugar, and melted unsalted butter into a small mixing bowl. Stir thoroughly until all ingredients are evenly combined and the mixture resembles wet sand.
3. Pour the crust mixture into the prepared springform pan. Use your hands to evenly press the crumbs halfway up the sides of the pan. Then, use the flat bottom of a measuring cup or a glass to firmly compact the crust, creating a dense and stable base.
4. Bake the compacted graham cracker crust in the preheated oven for 12 minutes. This brief pre-baking step helps to set the crust, preventing it from becoming soggy once the cheesecake filling is added.

Caramel Cheesecake Filling

1. Using an electric mixer, beat the room temperature cream cheese and white granulated sugar together on high speed for approximately 2 minutes. Continue mixing until the mixture is light, fluffy, and completely smooth, with no lumps of cream cheese remaining.
2. Reduce the mixer speed to low. Add the room temperature sour cream, 1/3 cup of the cooled salted caramel (microwave for 10 seconds if it’s too thick to pour), and pure vanilla extract. Mix until all ingredients are just combined, ensuring you scrape down the sides and bottom of the bowl multiple times to incorporate everything evenly.
3. Gently add the room temperature large eggs, one at a time, mixing on the lowest speed possible. Mix only until each egg is just incorporated into the batter. Overmixing at this stage can introduce too much air, leading to cracks in your finished cheesecake.
4. Prepare a water bath for baking. You will need a large roasting pan and boiling water. You have two excellent options for setting up your water bath:
   
   1. My Preferred Method: Place the springform pan containing your crust and batter into a larger 10-inch round cake pan. Then, place both pans together into the large roasting pan. Carefully fill the roasting pan with hot (preferably boiling) water until it reaches halfway up the sides of the cake pan. This method provides an extra layer of protection, guaranteeing no water seeps into your graham cracker crust.
   
   2. Alternative Method: Tightly wrap the exterior of your springform pan with heavy-duty aluminum foil, wrapping it twice to ensure no leaks. Place the foil-wrapped springform pan directly into the large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
5. Carefully transfer the roasting pan with the cheesecake and water bath to the preheated oven. Bake for 70-85 minutes. The cheesecake is done when the edges are set and appear firm, but the very center (about a 2-3 inch diameter) still has a slight, delicate jiggle when you gently shake the pan. If the center jiggles too much, bake for an additional 10 minutes and check again.
6. Once baked, turn off the oven but do not remove the cheesecake immediately. Crack the oven door open slightly and let the cheesecake sit inside for 30 minutes. This gradual cooling prevents sudden temperature changes that can cause cracks. After 30 minutes, transfer the cheesecake to a wire cooling rack and allow it to cool completely at room temperature. Once cool, wrap the entire cheesecake (still in its springform pan) tightly with foil and chill in the refrigerator for at least 6 hours, or ideally, overnight.
7. When ready to serve, carefully remove the springform pan sides and then slide a thin knife or spatula under the crust to separate it from the parchment paper and bottom of the pan. Drizzle the remaining homemade salted caramel generously over the top of the chilled cheesecake. If the caramel is too thick, microwave it for 10-15 seconds to achieve a pourable consistency. Slice, serve, and enjoy!