There’s something truly magical about the combination of smooth, creamy cheesecake and rich, golden caramel—it's a match made in dessert heaven!
Our Decadent Caramel Cheesecake takes simple ingredients and transforms them into an irresistible treat that’s sure to impress. From the buttery graham cracker crust to the luscious, velvety filling, every bite melts in your mouth.
And let’s not forget the star of the show—a generous drizzle of homemade caramel sauce that adds the perfect finishing touch. Whether you're making it for a special occasion or just treating yourself, this Decadent Caramel Cheesecake is guaranteed to be a crowd-pleaser.
Get ready for everyone to beg for seconds because this is simply too good to resist!
Why You'll Love This Caramel Cheesecake
This isn’t just any cheesecake recipe—it’s a true celebration of flavors coming together in perfect harmony!
Our Decadent Caramel Cheesecake features a rich, creamy filling nestled on top of a crisp, buttery graham cracker crust.
But the real showstopper? A luscious homemade caramel sauce that adds just the right touch of buttery sweetness, making every bite simply unforgettable.
Whether you're a seasoned baker or whipping up a cheesecake for the first time, this Decadent Caramel Cheesecake Recipe guides you through each step with ease, ensuring a flawless and delicious result every time.
Get ready to impress with this Decadent Caramel Cheesecake Recipe—because dessert should always be this indulgent!
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Ingredients
The Crust:
- 2 cups graham cracker crumbs (about 16 full sheets)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
The Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened to room temperature
- 1 ¼ cups granulated sugar
- 4 large eggs, at room temperature
- ⅓ cup heavy cream
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
The Caramel Sauce:
- 1 teaspoon sea salt (optional, for salted caramel variation)
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
Instructions
Preparing the Crust
- Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
- Mix graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan.
- Bake for 10 minutes, then remove and let cool while preparing the filling.
Making the Cheesecake Filling
- Beat the softened cream cheese and sugar in a large bowl until smooth and creamy, about 4 minutes.
- Add eggs one at a time, beating on low speed after each addition just until blended.
- Mix in heavy cream, vanilla extract, and salt until just combined. Avoid overmixing.
- Pour the filling into the cooled crust.
Baking the Cheesecake
- Place the foil-wrapped springform pan in a large roasting pan.
- Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Carefully transfer to the preheated oven and bake for 1 hour and 15 minutes, or until the edges are lightly golden and the center has a slight wobble.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove from the water bath and refrigerate for at least 4 hours or overnight.
Making the Caramel Sauce
- Heat sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon.
- Once the sugar melts completely and turns amber, add butter pieces and whisk until combined.
- Slowly pour in heavy cream while whisking constantly. Be careful, as the mixture will bubble up.
- Remove from heat and stir in salt if making salted caramel version.
- Let cool for 10-15 minutes before drizzling over the cheesecake.
- Crust :Graham cracker crust pressed into a foil-wrapped pan and baked until set.
- Filling :Creamy cheesecake batter poured into the cooled crust.
- Baking :Cheesecake bakes in a water bath until set, then cools.
- Caramel :Sugar melts into caramel, mixed with butter and cream.
Equipment For Decadent Caramel Cheesecake Recipe
- 9-inch springform pan
- Large roasting pan (for water bath)
- Electric mixer (stand mixer preferred)
- Aluminum foil
- Food processor (optional, for graham crackers)
Recipe Variations
- Pumpkin Caramel: Add 1 cup pumpkin puree and pumpkin pie spices to the filling
- Salted Caramel Cheesecake: Add sea salt to the caramel sauce for a sweet-salty combo
- Turtle Cheesecake: Top with chopped pecans and chocolate drizzle
- Mini Caramel Cheesecakes: Use a muffin tin with liners for individual servings
- No-Bake Version: Skip the baking and set in the refrigerator overnight
Storage
- Refrigerator: Store the cheesecake covered for up to 5 days
- Freezer: Wrap individual slices in plastic wrap and aluminum foil; freeze for up to 3 months
- Caramel Sauce: Store in an airtight container in the refrigerator for up to 2 weeks
Top Tip
- Ensure all ingredients are at room temperature before starting
- Use a water bath to prevent cracks and ensure even baking
- Don't overmix the filling after adding the eggs to avoid incorporating too much air
- Cool the cheesecake gradually to prevent cracking
- Make the caramel sauce just before serving for the best texture
FAQ
How to make easy caramel cheesecake?
To make easy decadent caramel cheesecake recipe, mix graham cracker crumbs with melted butter for the crust and bake for 10 minutes. Beat cream cheese, sugar, eggs, and vanilla until smooth. Pour into the crust and bake in a water bath at 325°F for 75 minutes. Top with store-bought caramel sauce for simplicity. Chill for 4 hours before serving.
What is the secret to the best cheesecake?
The secret to the best decadent caramel cheesecake lies in three key techniques: using room temperature ingredients, baking in a water bath, and cooling gradually. Room temperature ingredients ensure smooth mixing, while a water bath prevents cracks and promotes even baking. Let the cheesecake cool slowly in the turned-off oven to maintain perfect texture.
What is the difference between New York cheesecake and classic cheesecake?
New York cheesecake is denser and richer than classic cheesecake due to extra cream cheese and egg yolks. Classic cheesecake uses a lighter cream cheese mixture and sometimes incorporates sour cream or heavy cream for a fluffier texture. New York style also requires longer baking time and typically has no toppings, while classic cheesecake often features fruit or sauce toppings.
What does adding an extra egg to cheesecake do?
Adding an extra egg to cheesecake makes the filling firmer and creates a more custard-like texture. Eggs provide structure and stability to the cheesecake while adding richness. However, too many eggs can make the cheesecake dense and rubbery, so follow decadent caramel cheesecake recipe measurements carefully for the best results.
Delicious,and Easy: Your Go-To Decadent Caramel Cheesecake Recipe
This Decadent Caramel Cheesecake Recipe takes classic cheesecake to the next level with a rich, homemade caramel twist, creating an unforgettable dessert experience. Whether you're baking for a special occasion or simply indulging in a well-deserved treat, this recipe guarantees restaurant-quality results right from your own kitchen. One bite, and you'll see why this Decadent Caramel Cheesecake Recipe is destined to become your new favorite. Give it a try—you won’t be disappointed!
If you loved this Decadent Caramel Cheesecake Recipe, why not try some of our other delicious desserts? For a unique twist, our Pistachio Cookies Recipe offers a nutty, buttery flavor in every bite. If you're craving something fun and colorful, our Fruity Pebbles Cookies bring a delightful crunch with a hint of nostalgia. For a bite-sized treat, the Mini Cinnamon Rolls Recipe is perfect for breakfast or dessert, packed with warm cinnamon goodness. And if you're a fan of rich, chocolatey treats, our Red Velvet Cheesecake Brownies combine fudgy brownies with a creamy cheesecake swirl. There's something for everyone—give them a try!
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Pairing
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Decadent Caramel Cheesecake Recipe
Equipment
- 1 9-inch springform pan For baking the cheesecake
- 1 Large roasting pan For the water bath
- 1 Electric mixer Stand mixer preferred
- 1 Aluminum foil To wrap the springform pan
- 1 Food processor (optional) Optional, for crushing graham crackers
Ingredients
For the Crust
- 2 cups graham cracker crumbs About 16 full sheets
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Filling
- 4 (8 oz) packs Cream cheese Softened to room temp
- 1 ¼ cups granulated sugar
- 4 large eggs room temperature
- ⅓ cup Heavy cream
- 2 teaspoons Pure vanilla extract
- ¼ teaspoon salt
For the Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter Cut into pieces
- ½ cup heavy cream
- 1 teaspoon sea salt Optional, for salted caramel
Instructions
- Preheat oven to 325°F (165°C). Wrap a 9-inch springform pan in aluminum foil.
- Mix graham cracker crumbs, melted butter, sugar, and salt. Press into the pan and bake for 10 minutes. Let cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating on low speed.
- Mix in heavy cream, vanilla, and salt until combined.
- Pour filling into the crust.
- Place the pan in a roasting pan and add hot water halfway up the sides.
- Bake for 1 hour 15 minutes, until the center slightly wobbles.
- Turn off oven, crack door, and cool for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Heat sugar in a saucepan over medium heat, stirring constantly.
- Once amber-colored, add butter and whisk.
- Slowly pour in heavy cream while whisking.
- Remove from heat and stir in salt if making salted caramel.
- Let caramel cool for 10–15 minutes before drizzling over cheesecake.
Notes
- All ingredients should be at room temperature
- Don't overmix after adding eggs
- Water bath is essential for even baking
- Cool gradually to prevent cracks
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