Creamy Caramel Cheesecake Delight: A Decadent Treat

If you’re a fan of rich, creamy desserts, then this Creamy Caramel Cheesecake Delight is the ultimate indulgence. With a velvety smooth cheesecake filling, a buttery graham cracker crust, and a luscious caramel topping, this dessert will impress everyone at your next gathering. Follow this detailed step-by-step guide to create a masterpiece that tastes as good as it looks!

Ingredients:

For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
2 tbsp all-purpose flour

For the Caramel Topping:

1 cup granulated sugar
1/4 cup unsalted butter
1/2 cup heavy cream
1/2 tsp sea salt (optional for salted caramel)

Instructions:

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the texture is similar to wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
Bake for 8-10 minutes until slightly golden, then remove from the oven and allow it to cool.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy.
Gradually add the sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, beating at low speed to avoid overmixing.
Stir in the sour cream and flour, mixing until smooth.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
Place the pan in a large roasting pan and pour hot water around it, creating a water bath.
Bake for 50-60 minutes or until the edges are set, but the center is slightly jiggly.
Turn off the oven and let the cheesecake sit inside for 30 minutes with the door slightly open.
Remove from the oven and allow it to cool completely before refrigerating for at least 4 hours or overnight.