Caramel Cheesecake
This luxuriously creamy caramel cheesecake combines rich cream cheese filling with homemade salted caramel sauce and vanilla notes. The digestive biscuit crust provides perfect contrast to the silky smooth texture and deep caramel flavors.
Ingredients
- 2 cups graham crackers crushed
- ¼ cup granulated sugar
- 6 tbsp salted butter melted
- For the Cheesecake Filling:
- 32 oz cream cheese room temperature
- 1 cup granulated sugar
- 4 large eggs room temperature
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- Zest of 1 lemon
For the Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp salted butter
- ½ cup heavy cream
- 1 tsp sea salt
Instructions
- Preheat oven to 325°F. Crush graham crackers and mix with sugar and melted butter. Press into bottom of 9-inch springform pan.
- Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time. Mix in sour cream, vanilla, lemon juice, and zest.
- Pour filling over crust. Place pan in aluminum foil water bath with hot water halfway up sides.
- Bake for 1 hour 15 minutes until center is almost set. Cool completely and refrigerate 3 hours.
- For caramel: heat sugar until amber, add butter, then cream and salt. Cool before serving.
- Drizzle caramel over chilled cheesecake before serving.