Baked Creamy Caramel Cheesecake
My grandmother's caramel cheesecake recipe is a creamy, sweet delight, with a rich salted caramel layer that perfectly complements the cream cheese.
For the crust
- 11⁄2 cups graham cracker crumbs
- 1⁄4 Cup melted unsalted butter
- 2 tbls sugar
For the filling
- 3 packages cream cheese, softened
- 1 Cup sugar
- 1 teaspoon vanilla essence
- 3 large eggs
For the caramel sauce
- 1 Cup crystal sugar
- 1⁄4 Cup unsalted butter
- 1⁄2 Cup heavy cream
- 1 teaspoon sea salt (optional)
Preheat your oven to 325 degrees (F) and start preparing your crust. Combine graham cracker crumbs with the melted butter and sugar, mixing until the crumbs are fully coated. Press this mixture into the bottom of a greased 9-inch springform pan. The bottom of a measuring cup works well to evenly press the crust into the pan.
Bake the crust in the preheated oven for about 10 minutes. Once done, remove and let it cool completely.
In the meantime, beat the softened cream cheese with sugar and vanilla in a large mixing bowl until smooth. Make sure there are no lumps – a smooth filling is key to the perfect cheesecake.
Add eggs, one at a time, into your cream cheese mixture, beating well after each addition. Pour over your cooled crust. This mixture will form the main body of your cheesecake, so be sure it's poured evenly.
Bake in the preheated oven for about 60 minutes, or until the center is set and the top looks slightly browned. Once done, let it cool in the oven with the door slightly open to prevent sudden temperature changes that could cause the cheesecake to crack.
While the cheesecake is cooling, start preparing your caramel sauce. In a saucepan on medium heat, melt sugar until it reaches a golden caramel color. Be sure to stir constantly to avoid any lumps or burning.
Remove from heat, then whisk in the butter, followed by the heavy cream. Be careful, as the mixture will bubble up. Stir until smooth then mix in the sea salt.
Let the caramel sauce cool down before pouring over the cooled cheesecake. Pour it evenly and let the cheesecake chill in the fridge for a few hours before serving. You're now ready to dive into this creamy indulgence!