...
Go Back
–+ servings

Decadent Caramel Cheesecake Recipe

A rich and creamy cheesecake with a buttery graham cracker crust, topped with homemade caramel sauce for the ultimate indulgence.
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Cooling: 5 hours
Total Time: 6 hours 45 minutes
Servings: 12 slices
Calories: 510kcal
Cost: $20

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

Nutrition

Serving: 120g | Calories: 510kcal | Carbohydrates: 47g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 140mg | Sodium: 330mg | Potassium: 150mg | Sugar: 39g | Vitamin A: 900IU | Calcium: 110mg | Iron: 1mg