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Caramel Cheesecake Recipe

Caramel Cheesecake Recipe
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★★★★★

5.1 from 9 reviews

This rich and creamy Caramel Cheesecake combines a spiced pumpkin filling with a buttery graham cracker crust, all topped with a luscious homemade caramel sauce. Perfectly spiced with cinnamon and pumpkin pie spice, this dessert offers a delightful balance of flavors and textures that make it an ideal treat for special occasions or cozy gatherings.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted

Filling

  • 24 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup light brown sugar
  • 1/3 cup granulated sugar
  • 4 large eggs
  • 1 (15 oz) can pumpkin purée
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Prepare Crust: In a bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, ground cinnamon, and melted butter. Press the mixture firmly and evenly onto the bottom and slightly up the sides of a 9-inch springform pan to create the crust.
  3. Make Filling: Using a stand mixer, beat the softened cream cheese, sour cream, brown sugar, and 1/3 cup granulated sugar until the mixture is smooth and creamy.
  4. Add Eggs and Flavorings: Add eggs one at a time into the cream cheese mixture, mixing after each addition just until combined. Then stir in pumpkin purée, vanilla extract, ground cinnamon, and pumpkin pie spice until well blended.
  5. Assemble and Water Bath: Pour the filling over the prepared crust in the springform pan. Wrap the pan with aluminum foil to prevent water leakage, then place it in a roasting pan. Add hot water to the roasting pan until it reaches halfway up the side of the springform pan, creating a water bath for even baking.
  6. Bake Cheesecake: Bake for 1 hour and 20 minutes, or until the center is slightly jiggly when shaken gently.
  7. Cool Cheesecake: Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually. Then remove the cheesecake and let it cool at room temperature for an additional 30 minutes before refrigerating for 2 to 3 hours or ideally overnight.
  8. Prepare Caramel Sauce: In a saucepan over medium heat, melt 1 cup granulated sugar, stirring occasionally until it becomes amber-colored and fully melted. Remove from heat, stir in 6 tablespoons unsalted butter until combined. Slowly add 1/2 cup heavy cream while stirring continuously until the caramel is smooth. Let it cool slightly.
  9. Serve: Drizzle the cooled caramel sauce generously over the chilled cheesecake before serving. Slice and enjoy your decadent dessert.

Notes

  • Ensure cream cheese is fully softened before mixing to avoid lumps.
  • Using a water bath helps prevent cracking on the cheesecake surface.
  • Wrap the springform pan tightly with foil to keep water from seeping in.
  • Allow the caramel sauce to cool slightly before drizzling to avoid melting the cheesecake top.
  • Leftover cheesecake can be refrigerated for up to 4 days.
  • For a firmer caramel, chill it briefly before serving.

Nutrition

Keywords: caramel cheesecake, pumpkin cheesecake, fall dessert, pumpkin pie cheesecake, homemade caramel sauce, creamy cheesecake

Find it online: https://todayquickmeals.com/caramel-cheesecake-recipe/