I love making cheesecakes and this Baked Caramel Cheesecake is one my favorites. It’s a no-fuss, creamy, sweet dessert that everyone will love. I remember baking this for my brothers and it’s gone in a matter of seconds. 🙂 The caramel sauce on top provides the cheesecake with extra richness and character.
Baked Caramel Cheesecake
I love making cheesecakes and this Baked Caramel Cheesecake is one my favorites. It’s a no-fuss, creamy, sweet dessert that everyone will love. I remember baking this for my brothers and it’s gone in a matter of seconds. The caramel sauce on top provides the cheesecake with extra richness and character.
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RateServings: 8
Ingredients
- 1 1/4 cup Ground Graham Crackers
- 75 gms Unsalted Butter melted, (75 grams or 5 tablespoons)
- 450 gms Cream Cheese softened
- 1 cup + 2 tablespoons White Granulated Sugar
- 200 ml Sour Cream
- 400 ml Whipping Cream or Heavy Cream
- 2 medium Egg
- 2 medium Egg Yolks
- 1/4 cup Caramel Sauce
Instructions
- Preheat oven to 190º C (375ºF).
- Place a large baking pan (that the cheesecake pan will fit inside) filled with about 1 inch of water into the oven while it preheats. This will be for cheesecake’s water bath.
- Melt the butter in a pan over medium heat. Once melted, stir in the ground Graham crackers and mix well. Take it off the heat and cool it down.
- Once cooled down, press into the bottom of a 9-inch springform pan that has been lined with parchment paper.
- Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Make two layers of foil to ensure the water will not go through inside the cake pan.
- Place it in the freezer for ten minutes to set the crust.
- In a mixing bowl with the paddle attachment combine cream cheese with sugar until smooth and creamy. Pour in the sour cream and heavy cream and blend the mixture for a couple of minutes until silky smooth. Do not forget to scrape down the sides of the bowl.
- Whisk all the eggs in a bowl and add them to the cream cheese mixture. Continue beating until everything is well combined.
- Remove the crust from the freezer and pour the filling into it.
- Stir in the caramel sauce. You can either swirl them or stir them until it is well incorporated in the cheesecake.
- Slowly place the cheesecake into the preheated water bath.
- Bake for 60 minutes or until the toothpick inserted into the center of the cake comes out clean.
- Remove the cheesecake from the oven and let it cool completely.
- Release the cake from the pan if using a springform pan. If using a mousse ring (which I used in this recipe), use a blow torch and run around the edge of the ring to loosen the cake and remove the ring.
- Serve with extra caramel sauce, if desire.
Notes
After taking the cheesecake out of the oven, cool it down completely on a cooling rack. Chill in the freezer for 3-4 hours before you unmold the cheesecake from the cake pan. The cake will crack and might fall apart if you do not chill them for a few hours.
