Description
Indulge in this Caramel Drip Cheesecake that combines a buttery graham cracker crust, a creamy cheesecake filling, and a rich caramel drip that elevates this dessert to the next level.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of sea salt
- 32 oz cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- ¼ cup heavy cream
- 1 cup granulated sugar (for caramel)
- ¼ cup water
- ½ cup heavy cream, warmed (for caramel)
- 4 tablespoons unsalted butter (for caramel)
- 1 teaspoon vanilla extract (for caramel)
- ½ teaspoon flaky sea salt (for caramel)
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix together graham cracker crumbs, sugar, melted butter, and sea salt until combined.
- Press the mixture into the bottom of a springform pan to create the crust.
- Bake the crust for 10 minutes, then let cool.
- In a large mixing bowl, beat cream cheese until smooth.
- Add sugar and mix until fully combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, vanilla extract, and heavy cream until smooth.
- Pour the cheesecake filling over the cooled crust.
- Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
- To make the caramel, combine sugar and water in a saucepan over medium heat, stirring until sugar dissolves.
- Bring to a boil without stirring until the mixture turns a deep amber color.
- Remove from heat and carefully stir in warmed heavy cream, butter, vanilla extract, and salt.
- Let the caramel cool slightly, then drizzle over the chilled cheesecake before serving.
Notes
- For best results, use high-quality ingredients.
- Make sure cream cheese is at room temperature for easier mixing.
- Try adding toppings like nuts or chocolate chips for an extra twist.
- Store the cheesecake in the refrigerator and consume within a week.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg