Description
A creamy, rich, and indulgent cheesecake with a buttery graham cracker crust, topped with a luscious homemade caramel drizzle. This decadent dessert is perfect for special occasions or when you’re craving something sweet and satisfying!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp cornstarch (optional, for stability)
For the Caramel Drizzle:
- 1/2 cup sugar
- 2 tbsp water
Instructions
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Prepare the Crust:
- In a bowl, mix graham cracker crumbs with melted butter until well combined.
- Press the mixture firmly into the bottom of a springform pan and chill in the refrigerator while preparing the filling.
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Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add sour cream, heavy cream, vanilla extract, and cornstarch (if using). Mix until combined.
- Add eggs one at a time, beating just until incorporated. Do not overmix.
- Pour the filling over the chilled crust.
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Bake the Cheesecake:
- Preheat oven to 325°F (165°C).
- Wrap the bottom of the springform pan in foil and place it in a water bath (a roasting pan filled with hot water).
- Bake for 60-70 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours (preferably overnight).
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Prepare the Caramel Drizzle:
- In a small saucepan, heat sugar and water over medium heat.
- Stir occasionally until the mixture turns a golden amber color (about 5-7 minutes).
- Remove from heat immediately to prevent burning.
- Let it cool slightly before drizzling over the chilled cheesecake.
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Serve & Enjoy:
- Drizzle caramel sauce over the cheesecake before serving.
- Slice and indulge in this creamy, caramel-drizzled delight!
