Name: Caramel Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: PT-486113H18M2S
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/4 cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 3/4 cup granulated sugar; 3 large eggs; 1 cup sour cream; 1 tsp vanilla extract; 1/2 cup heavy cream; 1 cup caramel sauce (homemade or store-bought); Optional: Chocolate curls or shavings for garnish

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Caramel Cheesecake is an indulgent dessert that marries the smooth richness of classic cheesecake with the deep, buttery sweetness of caramel. Featuring a chocolatey cookie crust, a velvety filling, and a generous layer of caramel sauce, this dessert is as impressive as it is delicious.

Why You’ll Love This Recipe

This caramel cheesecake is the ultimate show-stopping dessert for any occasion. The creamy texture combined with the sweet and slightly salty caramel topping creates a perfect balance of flavors. Whether you’re entertaining guests or treating yourself, this recipe promises to deliver restaurant-quality results at home.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate cookie crumbs (for crust)
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
Heavy cream
Caramel sauce (homemade or store-bought)
Chocolate curls or shavings (optional, for garnish)

directions

Preheat the oven to 325°F (160°C). Grease a springform pan and wrap the outside with foil.
In a bowl, mix cookie crumbs with melted butter. Press into the bottom of the pan to form the crust.
In a large bowl, beat cream cheese and sugar until smooth and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream and vanilla extract until just combined.
Pour the filling over the crust and smooth the top.
Bake in a water bath for 55–65 minutes or until the center is just set.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight.
Pour caramel sauce over the chilled cheesecake and garnish with chocolate curls if desired.

Servings and timing

Servings: 10–12 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 4–6 hours
Total Time: 6–7 hours

Variations

Salted Caramel: Use salted caramel sauce and sprinkle flaky sea salt on top.
Nut Crust: Replace the cookie crust with ground pecans or almonds mixed with butter.
Mini Cheesecakes: Use a muffin tin for individual servings.
Chocolate Swirl: Add melted chocolate to part of the batter and swirl for a marbled effect.

storage/reheating

Store leftovers in the refrigerator for up to 5 days in an airtight container.
To freeze, wrap slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.
Do not microwave to reheat. Serve cold or at room temperature.

FAQs

Can I make this cheesecake in advance?

Yes, it’s actually best made a day ahead to allow the flavors to develop and the texture to set properly.

How do I prevent cracks on the surface?

Baking in a water bath and allowing the cheesecake to cool gradually helps prevent cracks.

Can I use store-bought caramel sauce?

Absolutely. A high-quality store-bought caramel sauce works perfectly.

What type of cream cheese should I use?

Always use full-fat block cream cheese for the best texture and flavor.

Can I skip the sour cream?

Sour cream adds tang and creaminess, but you can substitute with full-fat Greek yogurt if needed.

Why is my cheesecake lumpy?

Lumps occur if the cream cheese is not softened enough or not beaten thoroughly. Ensure all ingredients are at room temperature.

Can I make this recipe gluten-free?

Yes, use gluten-free cookies for the crust.

How long should the cheesecake chill?

At least 4 hours, but overnight chilling yields the best results.

Is a springform pan necessary?

It is highly recommended for easy removal and presentation, but you can use a regular pan lined with parchment.

How do I make homemade caramel sauce?

Simmer sugar and water until golden, then stir in butter and cream. Let cool before using.

Conclusion

Caramel Cheesecake is a rich, creamy, and elegant dessert that never fails to impress. Whether served at a dinner party or enjoyed as a personal treat, this recipe is sure to satisfy every sweet craving with its luxurious blend of textures and flavors.

Caramel Cheesecake

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Caramel Cheesecake is a decadent dessert that combines a chocolate cookie crust, a rich and creamy cheesecake filling, and a luscious caramel topping. Perfect for celebrations or indulgent treats, it delivers a balance of sweet and tangy flavors in every slice.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 6–7 hours
Yield: 10–12 slices 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil.
In a bowl, mix chocolate cookie crumbs with melted butter. Press firmly into the bottom of the pan to form the crust.
In a large bowl, beat cream cheese and granulated sugar until smooth and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream and vanilla extract until just combined.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Place the springform pan in a larger pan and add hot water halfway up the sides for a water bath.
Bake for 55–65 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove from oven and refrigerate for at least 4 hours or overnight.
Once chilled, pour caramel sauce over the cheesecake and spread evenly.
Garnish with chocolate curls or shavings if desired before serving.