Caramel Cheesecake Recipe
This ultra-creamy Caramel Cheesecake starts with my signature SugarFaceBakes Classic Cheesecake filling, baked over a buttery graham cracker crust and topped with silky homemade caramel sauce. It's finished with elegant piped dulce de leche swirls and a sprinkle of flaky sea salt for a bakery-worthy dessert that's perfect for holidays, birthdays, or whenever you're craving an unforgettable cheesecake.
Ingredients
Graham Cracker Crust (Double This Crust Recipe For A Thicker Crust Up The Side)
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon optional, recommended
- ½ cup unsalted butter melted
Cheesecake Filling
- 4 8-ounce blocks full-fat cream cheese, softened
- 1¼ cups granulated sugar
- 1 cup full-fat sour cream room temperature
- 1 tablespoon pure vanilla extract
- 2 teaspoons fresh lemon juice
- 4 large eggs room temperature
- ¼ cup caramel sauce or dulce de leche
Homemade Caramel Sauce (Optional)- Store Bought Works, Too
- 1 cup granulated sugar
- 6 tablespoons unsalted butter room temperature
- ½ cup heavy whipping cream warmed
- 1 teaspoon vanilla extract
- ½ teaspoon flaky sea salt
Topping
- ¾ cup dulce de leche
- Flaky sea salt for garnish optional
Instructions
- Preheat your oven to 325°F.
- Grease a 9-inch springform pan and wrap the outside tightly with two layers of heavy-duty aluminum foil to prepare for a water bath.
- In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter until the crumbs resemble wet sand.
- Press firmly into the bottom of the springform pan and about ½ inch up the sides.
- Bake for 10 minutes, then cool while preparing the filling.
- Beat the softened cream cheese on low speed until completely smooth.
- Add the sugar and mix until combined.
- Mix in the sour cream, vanilla, and lemon juice.
- Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
- Scrape the bowl several times to ensure a silky smooth batter.
- Pour the filling over the cooled crust and smooth the top.
- Place the springform pan inside a large roasting pan.
- Pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.
- Bake for 55-60 minutes, or until the edges are set and the center still jiggles slightly.
- Turn the oven off, crack the oven door open, and allow the cheesecake to rest inside for 1 hour.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for at least 8 hours, preferably overnight.
- While the cheesecake chills, prepare the caramel.
- Heat the sugar in a heavy saucepan over medium heat until melted and amber colored, gently swirling the pan occasionally.
- Whisk in the butter until smooth.
- Slowly pour in the warmed heavy cream while whisking continuously.
- Remove from the heat and stir in the vanilla and flaky sea salt.
- Allow the caramel to cool until thickened but still pourable.
- Pour the cooled caramel over the chilled cheesecake and gently spread it into an even layer.
- Transfer the dulce de leche to a piping bag fitted with a large open-star tip.
- Pipe decorative swirls around the edge of the cheesecake.
- Finish with a light sprinkle of flaky sea salt if desired.
- Use a sharp knife dipped in hot water and wiped clean between every slice for perfect bakery-style cuts.
- Serve chilled or let sit at room temperature for about 20 minutes before serving for the creamiest texture.
Lightly lay a piece of foil over the cheesecake to prevent the top from browning. It helps to dome the center of the foil, then lay it over the cheesecake.
Notes
Notes
- Use full-fat brick cream cheese for the best texture.
- Room temperature ingredients create the smoothest filling.
- Mix on low speed to prevent cracks.
- A water bath helps produce an ultra-creamy cheesecake.
- Overnight chilling develops the best flavor and texture.
- Warm the caramel slightly if it becomes too thick before pouring.
- Pipe the dulce de leche after the caramel has cooled for crisp, defined swirls.
Storage
Store covered in the refrigerator for up to 5 days.Freezing
Freeze whole or sliced cheesecake for up to 3 months. Wrap tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator before serving.Nutrition (Per Slice)
- Calories: 635
- Carbohydrates: 49g
- Protein: 8g
- Fat: 46g
- Saturated Fat: 27g
- Cholesterol: 178mg
- Sodium: 338mg
- Fiber: 1g
- Sugar: 39g