Ingredients
For the Crust:
• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
For the Caramel Layer:
• 1 cup caramel sauce (store-bought or homemade)
• 1/4 tsp sea salt (optional, for salted caramel flavor)
For the Topping:
• 1 cup whipped cream or whipped topping
• Extra caramel drizzle
• Crushed nuts (optional)
Instructions
1. Prepare the Crust:
• Preheat your oven to 325°F (160°C).
• In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
2. Make the Cheesecake Filling:
• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the vanilla extract and sour cream until fully incorporated.
3. Assemble and Bake:
• Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
• Bake in the preheated oven for 40–45 minutes, or until the edges are set and the center has a slight jiggle.
• Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
4. Add the Caramel Layer:
• Once the cheesecake is chilled, spread the caramel sauce evenly over the top. Sprinkle with a pinch of sea salt if desired.
5. Decorate and Serve:
• Pipe or dollop whipped cream around the edges or center of the cheesecake.
• Drizzle additional caramel sauce over the whipped cream.
• Garnish with crushed nuts for added texture.
Slice and serve this creamy, dreamy caramel cheesecake delight! Perfect for any special occasion.