🍰 Creamy Caramel Cheesecake Delight
Crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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1/4 cup brown sugar
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1/3 cup melted butter
Cheesecake Filling:
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16 oz (450g) cream cheese, softened
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1 cup granulated sugar
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2 large eggs
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1/2 cup sour cream or Greek yogurt
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1 tsp vanilla extract
Caramel Layer:
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1 cup caramel sauce (store-bought or homemade)
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Optional: Pinch of sea salt for salted caramel twist
🧑🍳 Instructions:
1. Make the crust:
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Preheat oven to 325°F (160°C).
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Mix graham crumbs, sugar, and melted butter until combined.
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Press into the bottom of a springform pan or square baking dish.
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Bake for 8–10 minutes. Let cool.
2. Prepare the cheesecake filling:
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Beat cream cheese and sugar until smooth and fluffy.
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Add eggs one at a time, beating just until blended.
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Mix in sour cream and vanilla until smooth.
3. Bake:
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Pour filling over the cooled crust.
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Bake for 40–45 minutes or until center is just set (slightly jiggly).
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Let cool completely at room temperature, then refrigerate at least 4 hours or overnight.
4. Top with caramel:
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Once chilled, pour a generous layer of caramel sauce over the top.
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Use a spoon or offset spatula to spread evenly.
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Chill for 30 more minutes to set the caramel.
✨ Optional Toppings:
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Whipped cream
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Chopped pecans or toffee bits
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Chocolate drizzle
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Sea salt flakes (for contrast)
Would you like a no-bake version, mini cheesecake cups, or individual jars? Let me know how fancy or simple you want it!