This wondrously fantastic cheesecake includes a caramel layer on the crust AND on top of the cheesecake.
Author: Eva Bakes
2 and ½cupsgranulated sugar
10Tablespoonsunsalted butterroom temperature
1 and ¼cupsheavy creamroom temperature
2cupsgraham cracker crumbs
½cup (1 stick)buttermelted
3packages (8 ounces each)cream cheesesoftened
1cuplight brown sugar
1 and ½Tablespoonsvanilla extract
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.
Cheesecake should be stored, covered, in the refrigerator and will keep for several days.Source: Barely adapted from Life, Love and Sugar