This divine caramel cheesecake will be your family’s new favorite showstopping dessert! It contains a generous layer of caramel on the crust and on top of the cheesecake!
My husband and I recently celebrated our 14 year wedding anniversary. It seems like just yesterday when I was a nervous wreck. I didn’t get any sleep the night before our wedding because I was so excited. Our wedding day went by so quickly, and it’s hard to believe that it was 14 years ago.
Because we’ve had so much going on recently, I did not have time to plan our anniversary dessert. I polled my husband, daughter, and dad for some ideas. One of them (possibly my husband) mentioned cheesecake. I dug deeper and asked for cheesecake ideas and someone mentioned caramel.
I found this recipe on Life, Love and Sugar. My family all adored it, but being the self-critic, I didn’t love it. The crust was hard, and the caramel layer (that was on top of the crust) leaked and spilled into the oven. Then, the caramel burned and caused a smoky kitchen. The top of my cheesecake also browned too much, but that could have been from the smoke.
While this cheesecake didn’t make it into my favorites list, my family enjoyed it. And more importantly, my husband liked it. Hey, as long as my daughter and husband are both happy, then that makes me happy.
Happy belated anniversary to my husband!
- 2 and ½ cups granulated sugar
- 10 Tablespoons unsalted butter room temperature
- 1 and ¼ cups heavy cream room temperature
- 6 Tablespoons all-purpose flour
- 2 cups graham cracker crumbs
- ½ cup (1 stick) butter melted
- 3 packages (8 ounces each) cream cheese softened
- 1 cup light brown sugar
- 3 Tablespoons all-purpose flour
- 1 cup sour cream
- 1 and ½ Tablespoons vanilla extract
- 4 large eggs
Make the caramel sauce
- In a medium sized saucepan, stir the sugar on medium-high heat until it melts. It will start clumping after a few minutes but then will eventually liquify. Keep an eye on the sugar so it doesn't burn. You want it to turn a deep amber color.
- Remove the sugar from the heat and add in the butter. It will start to sputter, so be careful. Slowly add the cream and whisk until well blended. If needed, you can put the saucepan back on the heat to allow any seized up bits to re-melt.
- Set about ½ cup aside for the topping. Add the 6 Tablespoons of flour to the remaining caramel and set aside.
Make the crust
- Preheat your oven to 325 degrees F. Line or grease a standard springform pan and set aside.
- Combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press it on the bottom and up the sides of your prepared standard springform pan. Bake in your preheated oven for 10 minutes. Remove the pan from the oven and set aside to cool. Turn the oven down to 300 degrees F.
- Pour the caramel sauce (with the flour) on top of the baked crust.
Make the filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until smooth. Add the brown sugar and flour. Do not over beat or else you will add air pockets to the cheesecake, which will cause your cheesecake to crack.
- Add the sour cream and vanilla and mix until smooth. Add the eggs, one at a time, until well blended. Transfer the cheesecake filling to your prepared springform pan and pour over the caramel layer.
- Bake in your preheated oven for 60-90 minutes. The center will jiggle a bit but the top will still be set. Turn the oven off but leave the cheesecake in the oven for an additional 30 minutes. Then crack the oven door open and allow the cheesecake to remain in the oven for an additional 30 minutes.
- Take the cheesecake out of the oven and chill it in the refrigerator for 5-6 hours or up to overnight. Add the reserved caramel on top. Serve with whipped cream or chocolate shavings as desired.