Step-by-Step Instructions
Step 1: Prepare the Crust
- Crush the crackers: Place the graham crackers in a food processor and pulse until fine crumbs form. Alternatively, you can crush them manually by placing them in a zip-top bag and rolling over them with a rolling pin.
- Combine ingredients: In a medium bowl, mix the graham cracker crumbs with the melted butter and sugar until the mixture resembles wet sand.
- Press into the pan: Line the bottom of a 9-inch springform pan with parchment paper. Press the crumb mixture firmly and evenly into the bottom of the pan to form the crust. Use the bottom of a glass or measuring cup to smooth it out.
- Bake the crust: Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add sugar and vanilla: Gradually add the sugar while continuing to beat the mixture. Add the vanilla extract and mix until fully incorporated.
- Mix in the eggs: Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing to prevent cracking during baking.
- Incorporate sour cream and heavy cream: Gently fold in the sour cream and heavy cream until the mixture is smooth and uniform.
Step 3: Assemble and Bake the Cheesecake
- Pour the filling: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Prepare a water bath: Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish or roasting pan and fill the larger pan with hot water, about halfway up the sides of the springform pan.
- Bake the cheesecake: Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracks. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 4: Prepare the Caramel Sauce
- Melt the sugar: In a medium saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a golden amber color. Swirl the pan gently to ensure even caramelization.
- Add the cream: Carefully and slowly add the warmed heavy cream to the caramel, stirring constantly. Be cautious, as the mixture will bubble up vigorously.
- Incorporate butter and salt: Remove the saucepan from the heat and stir in the butter until melted and smooth. Add sea salt, if using, for a salted caramel flavor. Let the sauce cool slightly.
Step 5: Assemble the Caramel Cheesecake Delight
- Release the cheesecake: Remove the springform pan’s sides and transfer the chilled cheesecake to a serving plate.
- Drizzle with caramel: Pour the caramel sauce over the top of the cheesecake, allowing it to drip down the sides. Use a spatula or spoon to spread the sauce evenly if needed.
- Optional toppings: Garnish with whipped cream, chopped nuts, or chocolate shavings for added flair.
Tips and Variations
- Short on Time? Use store-bought caramel sauce instead of making your own.
- Nutty Crust: Add finely chopped pecans or almonds to the graham cracker crust for extra texture and flavor.
- Chocolate Twist: Add a layer of melted chocolate on the crust before pouring in the cheesecake filling for a decadent twist.
- Mini Cheesecakes: Use a muffin tin lined with cupcake liners to create individual portions of this dessert.
This Creamy Caramel Cheesecake Delight is a dreamy dessert that combines textures and flavors beautifully. Whether you serve it for a special occasion or as a sweet end to a regular day, it promises to impress and satisfy every craving. Enjoy!
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