The Best Caramel Cheesecake
This is seriously The Best Caramel Cheesecake recipe! Made with a buttery graham cracker crust, a smooth and creamy cheesecake batter and covered with a rich homemade caramel sauce.
If you are looking for similar recipes, check out my Double-Layer Pumpkin Cheesecake, Pie de Limón (Lemon Meringue Pie) and Coconut Cream Tart with Figs.
The Best Caramel Cheesecake
This Caramel Cheesecake is heaven. It has the smoothest and creamiest texture I’ve ever tried, the balance of sweetness from the caramel and saltiness from the crust is just *chef’s kiss*. It has been triple tested and reviewed by hundreds of cheesecake lovers and Cheesecake Factory fans, so I’m 100% confident this is the best recipe you’ll ever try!
This recipe combines a classic cheesecake with homemade caramel sauce for an extra touch, but it can be served as is or with additional toppings. In this post, I’ll walk you through each step to make this recipe a success.
Why You’ll Love This Caramel Cheesecake
- Texture – buttery, crumbly crust, smooth and creamy filling, and silky caramel topping
- Flavor – Creamy cheesecake meets sweet caramel meets salty crust
- Time – takes a little while, but most of it is hands-off oven and chill time.
- Effort – easy to follow, no fancy tools or techniques needed.
Ingredients
For the Crust:
- Graham cracker crumbs: My go-to base for cheesecakes for its buttery and nutty flavor.
- Melted butter: Binds the crumbs and adds richness.
- Sugar: Sweetens the crust and complements the cinnamon.
- Salt: Enhances the graham cracker flavor and balances the sweetness.
- Cinnamon: Warm spice that adds depth and complexity to the crust.
For the Cheesecake Batter:
- Cream cheese: Rich, creamy base of the cheesecake, providing a smooth and silky texture.
- Sour cream: Adds tanginess and helps prevent cracks.
- Sugar: Sweetens the filling and balances the tangy flavors.
- Vanilla extract: Enhances the sweetness and adds a touch of warmth.
- Flour: Provides structure and helps prevent the filling from becoming runny.
- Eggs: Bind the ingredients and create a smooth texture.
For the Homemade Caramel Sauce:
- Brown sugar: Provides a deep, caramelized flavor and thickens the sauce.
- Butter: Adds richness and creaminess.
- Heavy cream: Creates a smooth and luxurious texture.
- Vanilla extract: Complements the caramel flavor and adds warmth.
- Salt: Balances the sweetness and enhances the overall flavor.
See recipe card for quantities.
Substitutions & Variations
- For a Gluten-Free Cheesecake Crust: use Gluten-free Graham Crackers and follow the same steps on the recipe card.
- To make Salted Caramel: follow the instructions for the caramel sauce, whisk in 1 teaspoon of fine sea salt with the vanilla extract.
- Swirl in some melted chocolate for a chocolate-caramel cheesecake.
- Use dulce de leche instead of caramel sauce.
- Top the plain cheesecake with fresh berries and whipped cream instead of caramel sauce.
How to Make The Best Caramel Cheesecake
Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, salt, cinnamon and butter (Photo 1). Stir until the mixture resembles wet sand (Photo 2).
- Press into the bottom and sides of the springform pan (Photo 3). Bake for 10 minutes and remove from the oven (Photo 4).
Make the Cheesecake Batter:
- Cream softened cream cheese until smooth. Beat in sour cream, vanilla, and sugar until combined. Add flour, then eggs one at a time, beating until fully combined (Photo 5).
- Pour batter over the crust (Photo 6) and smooth out the top using an angled spatula or the back of a spoon (Photo 7).
- Water Bath: Place a baking sheet on the lower rack and fill it with boiling water (Photo 8).
- Bake at 325°F for 1 hour 10 minutes. Let cool in the oven with the door closed for 30 minutes, then chill for at least 4 hours.
Helpful Tip: The water bath helps prevent cracks and keeps the filling extra smooth.
Make the Caramel Sauce:
- In a medium saucepan over medium-low heat, combine the brown sugar, butter, heavy cream, and salt. Whisk gently until the sugar dissolves and the mixture comes to a simmer. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract. Cool.
Serve the Caramel Cheesecake
- Top your chilled cheesecake with a generous drizzle of caramel sauce, spreading it around with an angled spatula or the back of a spoon.
Helpful Tip: If the caramel sauce has thickened, warm in the microwave in 10 second increments until desired, runny consistency.
Storage
Store the cheesecake in an air-tight container in the refrigerator for up to 3 days. Freeze individual slices, without the caramel sauce, for up to 2 months.
Top tips
- Use room-temperature ingredients for the best results. This is by far the best tip to making a smooth, lump-free cheesecake.
- For a richer texture use full fat cream cheese and sour cream.
- Don’t overmix the batter, a few lumps are okay!
- Check for doneness: The middle of the cheesecake should still be jiggly when you turn the oven off.
- To remove cheesecake: Run a knife or spatula around the edges of the cheesecake before removing it from the springform pan.
- To prevent cracks, I suggest turning off the oven and allowing the cheesecake to cool for 30 minutes without opening the oven door. Then, crack the oven door open and continue cooling for another 30 minutes.
- Instead of a water bath: Place a baking tray on the lower rack in the oven (directly under your cheesecake) and fill it with hot water.
Recipe FAQs
Skipping the water bath may increase the risk of cracks. Simply place a baking tray on the lower rack under your cheesecake and fill it with hot water.
Don’t worry, a little browning is normal. Just check for doneness with a toothpick inserted near the center – it should come out with a few soft crumbs, but not liquid.
If you don’t have a springform pan, use a regular 9-inch round cake pan. Just line the bottom with parchment paper and grease the sides.
I hope you enjoy this recipe for The Best Caramel Cheesecake out there! It’s the perfect way to celebrate any occasion with friends and family.
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The Best Caramel Cheesecake
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 10 tbsp unsalted butter melted
- 1/3 cup granulated sugar
- 1 tsp salt
- 1 tsp cinnamon
For the Cheesecake Batter
- 4 8oz full fat cream cheese packages, room temperature
- 1/2 cup sour cream room temperature
- 1 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 3 tbsp all purpose flour
- 3 eggs room temperature
For the Caramel Sauce
- 1/2 cup brown sugar
- 2 tbsp unsalted butter
- 3/4 cup heavy cream
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Preheat the oven to 350ºF. Grease an 9-inch springform pan with baking spray and wrap the bottom and outside of the pan with 3 layers of tin foil to ensure a waterproof seal.
For the Crust
- In a medium bowl, combine the graham cracker crumbs, sugar, salt, cinnamon and butter, and stir until the mixture resembles wet sand. Press into the bottom and sides of the springform pan.
- Bake for 10 minutes and remove from the oven.
- Lower the oven temperature to 325F.
For the Cheesecake Batter:
- In a stand mixer fitted with the paddle attachment, cream the cream cheese on medium speed until smooth. Add sour cream, vanilla and sugar and continue mixing until combined. Add in flour and eggs one at a time, beating until fully combined. Do not over-mix, some lumps are okay.
- Pour the batter over crust and use an angled spatula or spoon to smooth out the top.
- Make a water bath: Place a baking sheet on the lower rack and fill it with boiling water.
- Place the cheesecake on the upper rack, directly on top of the baking sheet, and bake for 1 hour 10 minutes. Do not open the door, the changes in temperature can cause the cheesecake to crack.
- Turn off the oven and allow the cheesecake to cool for 30 minutes without opening the oven door. After 30 minutes, crack the oven door open and continue cooling in the oven for 30 minutes.
- Place on the counter to finish cooling, run a knife or spatula around the edges of the cheesecake before removing from pan. Chill in the fridge for 4-6 hours before serving.
For the Caramel Sauce
- In a medium saucepan over medium-low heat, combine heavy cream, brown sugar, butter and salt. Whisk gently until it thickens. Add in vanilla and cook for another minute.
- Turn off the heat, let sauce cool slightly before transferring to a glass jar.
To Serve Caramel Cheesecake:
- Top chilled cheesecake with caramel sauce*, spreading it with an angled spatula or the back of a spoon.
Notes
- Make Ahead Instructions: cheesecake can be made ahead a day in advance, store covered in the refrigerator until ready to use.
- Storage Instructions: store cheesecake in an air-tight container in the fridge for up to 3 days. Freeze without caramel sauce, wrapped in plastic and foil, for up to 2 months. Thaw in the refrigerator overnight.
- To make Salted Caramel: follow the instructions for the caramel sauce, whisk in 1 teaspoon of fine sea salt with the vanilla extract.
- If Caramel sauce has thickened, warm it in the microwave in 10 second increments until desired, runny consistency.
