Description
A delicious and creamy Caramel Swirl Cheesecake with a graham cracker crust and a rich caramel topping.
Ingredients
- Crust
- 2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- Pinch of salt
- Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- ¼ tsp salt
- ¾ cup caramel sauce, divided
- Caramel Topping
- ½ cup caramel sauce
- 2 tbsp heavy cream
- ½ cup chopped walnuts or pecans, optional
- Flaky sea salt, optional
Instructions
- Prepare the crust: Preheat the oven to 325°F. Grease a 9-inch springform pan. Mix the graham cracker crumbs, melted butter, sugar, cinnamon, and salt until evenly moistened.
- Press and bake: Firmly press the mixture into the bottom of the pan. Bake for 8–10 minutes, then let cool slightly.
- Make the filling: Beat the softened cream cheese and sugar on medium-low speed until smooth. Add the eggs one at a time, mixing just until incorporated. Beat in the sour cream, vanilla, flour, and salt.
- Add the caramel: Pour half of the cheesecake batter over the crust. Drizzle about ¼ cup of caramel sauce over the batter. Add the remaining cheesecake batter, then drizzle another ¼ cup caramel sauce over the top.
- Create the swirl: Use a thin knife or skewer to gently swirl the caramel through the cheesecake. Don’t over-swirl or the caramel pattern will disappear.
- Bake: Place the cheesecake in the oven and bake for 55–65 minutes, until the edges are set but the center still has a slight jiggle.
- Cool slowly: Turn off the oven, crack the door open, and leave the cheesecake inside for 30 minutes. Remove and cool completely at room temperature.
- Chill: Refrigerate for at least 6 hours, preferably overnight.
- Make the topping: Warm the remaining ½ cup caramel sauce with the heavy cream until smooth and pourable. Let it cool slightly.
- Decorate: Spread or drizzle the caramel over the chilled cheesecake. Sprinkle with chopped walnuts or pecans and a tiny pinch of flaky sea salt if desired.
- Serve: Let the cheesecake sit at room temperature for 10–15 minutes before slicing for the creamiest texture.
Notes
- For best results, use full-fat cream cheese.
- Allow the cheesecake to chill overnight for improved flavor and texture.
- Optional toppings can be adjusted based on personal preference.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg