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Prepare the crust:
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of a springform pan. Bake for 10 minutes and let cool.
Make the cheesecake filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and sour cream until fully incorporated. Pour the filling over the cooled crust.
Bake the cheesecake:
Place the springform pan in a larger baking dish and fill the dish with hot water (about halfway up the sides of the pan). This water bath helps prevent cracks.
Bake for 60-70 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Prepare the caramel topping:
In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color.
Carefully add the warm heavy cream while stirring, followed by the butter and salt. Allow to cool slightly.
Assemble and chill:
Pour the caramel sauce over the cooled cheesecake and sprinkle some crumbs or garnish if desired. Refrigerate for at least 4 hours or overnight before serving.
Enjoy your homemade creamy caramel cheesecake!
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