Here’s a luscious and indulgent Creamy Caramel Cheesecake Delight recipe — smooth, rich cheesecake with a buttery crust and a dreamy caramel topping. It’s perfect for special occasions or whenever you need a decadent dessert.
🍰 Creamy Caramel Cheesecake Delight
🕒 Prep Time: 20 mins
🕐 Chill Time: 4+ hours (overnight ideal)
🔥 Bake Time: 55–65 mins
🍽 Serves: 10–12
Ingredients
🧈 For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
🍰 For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ¾ cup sour cream
- ¼ cup heavy cream
🍮 For the Caramel Topping:
- 1 cup granulated sugar
- 6 tbsp butter (cut into chunks)
- ½ cup heavy cream
- Pinch of salt (for salted caramel)
Instructions
1. Make the Crust
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, sugar, and melted butter until combined.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool slightly.
2. Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese until smooth.
- Add sugar and vanilla; beat until fluffy.
- Mix in eggs one at a time, scraping down sides.
- Blend in sour cream and heavy cream until smooth.
3. Bake the Cheesecake
- Pour filling over the cooled crust.
- Bake for 55–65 minutes until the center is set but slightly jiggly.
- Turn off oven, crack the door, and let the cheesecake cool for 1 hour inside.
- Then chill in the fridge for at least 4 hours or overnight.
4. Make the Caramel Sauce
- In a dry saucepan over medium heat, melt the sugar until it turns amber (swirl, don’t stir).
- Add butter carefully (it will bubble), stirring to melt.
- Slowly whisk in cream until smooth.
- Stir in salt if using. Cool slightly before pouring over cheesecake.
5. Assemble
- Once cheesecake is fully chilled, pour cooled caramel sauce over the top.
- Optional: sprinkle with sea salt or top with whipped cream or pecans.
💡 Tips
- Wrap the pan in foil and bake in a water bath for a silkier texture and to prevent cracks.
- Store leftovers in the fridge for up to 5 days, or freeze slices individually.
Would you like a no-bake version or one with caramel swirl inside the cheesecake too?