Caramel Cheesecake

Bella Yancey



-9-inch springform pan

-large roasting pan (big enough for the springform pan to fit inside)


Graham Cracker Crust

-2 ½ cups graham crumbs*

-3 tablespoons brown sugar

-10 tablespoons unsalted butter melted

Cheesecake Filling

-24 ounces full-fat brick-style cream cheese* room temperature

-¾ cup white sugar

-1 tablespoon corn starch* AKA cornflour

-¾ cup salted caramel sauce

-¾ cup sour cream* room temperature

-3 large eggs

-1 large egg yolk discard the yolk, in addition to the other eggs


Graham Cracker Crust

  • Preheat the oven to 325F (160C) degrees.

  • Wrap the outside of a 9-inch springform pan with aluminum foil at least 4 times so that the bottom and sides are covered, and that all the seems of the foil are covered at least once. Lightly grease the pan with non-stick cooking spray.

  • In a medium bowl, stir together the graham crumbs and brown sugar. Stir in the melted butter.

  • Pour the mixture into the prepared pan and spread them out so that the bottom of the pan is evenly covered. Press the crumbs into the bottom of the pan and up the sides about ½ to ⅔ of the way up the sides.

  • Bake the crust in the preheated oven for 10 minutes. Remove from the oven (keeping the oven turned on and the springform pan wrapped in foil).

Cheesecake Filling

  • In a large bowl, beat the cream cheese and sugar until no lumps remain. Turn off the mixer and scrape down the sides and bottom of the bowl as necessary.

  • Mix in the cornstarch and salted caramel sauce (it should be fully cooled).

  • Turn off the mixer and scrape down the sides and bottom of the bowl. With the mixer on low speed, mix in the sour cream

  • In a small bowl, whisk together the 3 eggs and additional egg yolk.

  • With the mixer on low speed, beat in the eggs until just combined. Be very careful to stop mixing as soon as the eggs are combined.

  • Place the cheesecake pan (still wrapped in foil) in the middle of a large roasting pan. Pour the cheesecake batter over the crust and smooth the top.

  • Pour about ½ - 1 inch (around 2 cm) of water into the roasting pan.

  • Place the roasting pan (with the cheesecake inside) in the oven. Bake for around 60 minutes (it could be anywhere from 50 minutes to 75 minutes). When it's done baking, the top should look just set (except perhaps in the middle), and if you give the pan a gentle nudge, the middle should wobble like jello or pudding, but not look liquidy.

  • Turn off the oven and open the oven door. Cool the cheesecake in the oven for 30 minutes, then remove it from the oven (with the cheesecake still in the water bath) and continue cooling until it reaches room temperature.

  • Remove the springform pan from the water bath and cover it with plastic wrap or aluminum foil. Place in the fridge to chill for at least 6 hours or overnight.


  • When ready to serve, remove the cheesecake from the fridge. Carefully trace around the edge of the cheesecake (between the crust and the pan) with a thin knife, then unclamp the outer ring of the springform pan.

  • If there's any condensation on top of the cheesecake, dab the top of the cheesecake with a paper towel.

  • Spoon salted caramel sauce over top of the cheesecake and spread the top smooth. Optionally, sprinkle the top with a little coarse salt.

  • Slice the cheesecake with a sharp, thin knife. Be sure to slice all the way through the crust. For clean cuts, wipe off the knife with a paper towel in between each slice.


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