The highlight of this Butter and Caramel Cheesecake is undoubtedly the luscious caramel sauce that blankets the creamy, buttery filling. As you take the first bite, the rich and velvety cheesecake melds perfectly with the smooth, sweet caramel, creating a symphony of flavors that dance on your palate. The buttery graham cracker crust adds a delightful crunch, balancing the softness of the cheesecake and the gooey richness of the caramel. Each slice is an indulgent treat, perfect for special occasions or when you simply crave a luxurious dessert experience.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ cup heavy cream
- ¼ cup unsalted butter, melted
- 1 tablespoon all-purpose flour
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of the prepared springform pan to create an even crust.
- Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated and brown sugar, continuing to beat until the mixture is light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Pour in the vanilla extract, heavy cream, melted butter, and flour, and beat until the mixture is smooth and creamy.
- Pour the cheesecake filling over the cooled crust, spreading it out evenly.
3. Bake the Cheesecake:
- Place the springform pan on a baking sheet and bake the cheesecake for 60-70 minutes, or until the center is set and the edges are slightly golden.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.
- After the hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best results.
4. Prepare the Caramel Sauce:
- In a medium saucepan over medium heat, melt the sugar, stirring constantly until it becomes a deep amber color. This process can take about 5-7 minutes.
- Once the sugar is melted, add the butter and stir until fully incorporated. Be careful, as the mixture will bubble vigorously.
- Slowly pour in the heavy cream, continuing to stir until the caramel is smooth. Remove the saucepan from the heat and stir in the vanilla extract and salt.
- Allow the caramel sauce to cool slightly before using.
5. Assemble the Cheesecake:
- Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
- Pour the cooled caramel sauce over the top of the cheesecake, letting it drizzle down the sides for a beautiful presentation.
- For an extra touch, sprinkle a pinch of sea salt over the caramel topping if desired.
6. Serve and Enjoy:
- Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve the butter and caramel cheesecake as is, or with a dollop of whipped cream on the side.
