Swirled Caramel Cheesecake
This delicious Swirled Caramel Cheesecake blends creamy goodness with delectable caramel swirls, making it ideal for cozy family nights or unexpected guests.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
For the cheesecake
- 16 ounces cream cheese, softened 2 packages (8 ounces each)
- 1 cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cups sour cream
For the caramel swirl
- 1 cups caramel sauce store-bought or homemade
- 1 tablespoon sea salt optional for salted caramel lovers
Instructions
Preparation
- Preheat your oven to 325°F (about 160°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then allow it to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla, blending until thoroughly mixed. Then, add the eggs one at a time, ensuring they’re fully incorporated before adding the next. Finally, fold in the sour cream.
- Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel sauce over the batter and use a knife to gently swirl it around. Pour the remaining batter on top and repeat the drizzle and swirl process with the rest of the caramel.
Baking
- Place the springform pan into the preheated oven and bake for about 55-60 minutes.
- Once baked, turn off the oven and crack the door, allowing the cheesecake to cool in the oven for an additional hour.
- Move it to the fridge to chill for at least four hours (overnight is ideal).
Serving
- Slice it up and drizzle with more caramel sauce before serving.
Notes
If the cheesecake cracks during baking, a drizzle of caramel over the top will hide those imperfections beautifully. Feel free to experiment with flavored extracts or chocolate ganache swirls.