Easy Caramel Cheesecake
Indulge in the ultimate combination of creamy and decadent with this Easy Caramel Cheesecake recipe—perfect for beginners and seasoned bakers alike! Built on a buttery graham cracker crust, this cheesecake features a velvety cream cheese filling swirled with rich caramel sauce for irresistible flavor in every bite. A sprinkle of salt adds a sophisticated salted caramel twist, balancing the sweetness beautifully. With just 20 minutes of prep time and straightforward steps, this indulgent dessert is easier to make than you’d expect. Ideal for celebrations or as a sweet finale to any meal, this show-stopping caramel cheesecake guarantees rave reviews. Serve it chilled, topped with extra caramel drizzle for that bakery-style finishing touch!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 120 milliliters Heavy cream
- 150 milliliters Caramel sauce
- 0.5 teaspoon Salt
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix until fully incorporated.
Add the eggs one at a time, beating well after each addition. Then pour in the heavy cream and mix until the filling is smooth.
Pour half of the cheesecake filling into the prepared crust. Drizzle a few spoonfuls of caramel sauce over the filling and gently swirl it with a toothpick or knife.
Pour the remaining cheesecake filling on top and smooth the surface with a spatula. Drizzle more caramel sauce over the top and swirl again if desired.
Place the springform pan on a baking sheet and bake in the preheated oven for 40-45 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly. This helps prevent cracks.
Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight.
Before serving, drizzle the remaining caramel sauce over the chilled cheesecake and sprinkle with a pinch of salt for a salted caramel flavor. Slice and enjoy!
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 40.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
