Description
This decadent Swirled Caramel Cheesecake features a buttery graham cracker crust enveloping a creamy, smooth cheesecake filling with luscious caramel swirls throughout. Baked to perfection and cooled overnight, this rich dessert delivers a perfect balance of creamy tang and sweet caramel, making it an irresistible treat for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
Caramel Swirl
- ½ cup caramel sauce
- ¼ cup heavy cream
Optional Topping
- 1 tsp cocoa powder (for dusting)
- Extra caramel sauce (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until well incorporated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition to ensure smoothness. Stir in vanilla extract, sour cream, and heavy cream until fully combined and silky.
- Create Caramel Swirl: In a small bowl, blend the caramel sauce with heavy cream until smooth. Pour the cheesecake filling over the cooled crust evenly. Drizzle the caramel mixture on top and use a toothpick or knife to gently swirl the caramel through the cheesecake filling, creating a marbled pattern.
- Bake Cheesecake: Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for 1 hour. After this resting period, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to allow it to fully set.
- Serve: Before serving, optionally dust the top with cocoa powder for an added touch of flavor and garnish. Slice the cheesecake, and if desired, drizzle with extra caramel sauce to enhance its indulgent taste.
Notes
- Using a springform pan makes it easier to remove the cheesecake without damaging its sides.
- Do not overbake; the center should remain slightly jiggly to ensure a creamy texture once chilled.
- Allowing the cheesecake to cool gradually in the oven prevents cracking.
- For extra rich flavor, use full-fat cream cheese and heavy cream.
- Caramel sauce can be homemade or store-bought depending on preference and time.
- Let the cheesecake chill overnight for optimal texture and flavor development.
