Description
A rich and creamy caramel swirl cheesecake with a delicious graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 325°F (160°C). Grease your springform pan and wrap the outside with aluminum foil.
- Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl.
- Press this mixture into the bottom of the prepared pan and bake for 10 minutes. Let it cool.
- Beat the cream cheese until smooth, then add sugar and mix until combined.
- Incorporate sour cream, vanilla extract, and flour, mixing until smooth.
- Add eggs one by one, mixing on low speed until incorporated.
- Pour half of the cheesecake batter over the crust and drizzle half of the caramel sauce on top.
- Swirl gently with a knife, then add the remaining batter and drizzle the rest of the caramel.
- Bake for 55-65 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool for an hour.
- Chill it in the refrigerator for at least four hours, preferably overnight.
Notes
Make-ahead tips: This cheesecake keeps well! Make it a day in advance for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 21g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg