Caramel Cheesecake
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Introducing my delectable Caramel Cheesecake recipe, where creamy cheesecake meets luscious caramel swirls in a match made in dessert heaven. This has a buttery graham cracker crust, smooth caramel cream cheese filling and more caramel drizzled on top. This cheesecake makes for a showstopping holiday dessert!
Every time I have a cheesecake recipe, I love to bring up my cherry cheesecake story. I avoided cheesecake at all costs after that. Come to realize, it wasn’t the actual cheesecake- it was the cherries! I love cheesecake now and I love making new, delicious twists on a blank slate sort of dessert. This time I’ve added gooey, creamy caramel sauce to the mix! (If you want to read about the specifics of my childhood run-in with cheesecake, check out my Key Lime Pie Cheesecake Recipe).
Imagine a caramel cheesecake that’s pure eye candy—smooth and creamy cheesecake, with a drizzle of luscious caramel sauce that’s practically begging to be devoured. Trust me, it’s the kind of treat that’ll make you weak in the knees. And if you think that’s irresistible, wait until you try my Pecan Pie Cheesecake, with its decadent toasted pecan maple topping that brings the perfect balance of sweetness and crunch to every bite.
Once you’ve experienced the indulgence of caramel cheesecake servings, you’ll become everyone’s favorite baker. Your friends and family will flock to your kitchen, eagerly waiting for you to reveal the secrets of this mouthwatering masterpiece. B
ut hey, let them wonder a little longer—they’ll be even more impressed when you finally share the incredible caramel cheesecake recipe behind your culinary sorcery.
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Each recipe comes with detailed, foolproof instructions, essential baking tips, and troubleshooting advice to ensure your cheesecakes turn out rich, creamy, and delicious every time. Whether you’re a seasoned baker or a novice, this e-book will help you create perfect, indulgent desserts all year round.
See Also:
- Grab some candy bars and make these decadent Butterfinger cheesecake bars!
- Churro cheesecake bars are easy cheesecake bars made with crescent rolls and cinnamon sugar.
- With a coconut pecan topping, these German chocolate cheesecake bars are rich, creamy and delicious.
- For more delicious cheesecake inspiration be sure to check out my full list of 45 Cheesecake recipes for your next dessert!
Why You Will Love This Caramel Cheesecake
- Two desserts in one– If you love caramel then you are going to love this caramel cheesecake recipe!
- Easy to make – If you’re new to making cheesecake, you’ll be surprised at how easy it is!
- Great make-ahead dessert – Caramel cheesecake needs time to cool and set up making it a perfect dessert to make ahead of time.
Ingredients Needed for Caramel Cheesecake
- Graham Crackers – Can substitute with Nilla wafers, Oreo cookies, or digestive biscuits. You could even try crushed pretzels!
- Unsalted Butter – You can also use salted butter. You will use melted butter for the graham cracker crust.
- Granulated Sugar – To sweeten graham cracker crust and cheesecake filling. You could swap the sugar for brown sugar in the crust.
- Cream Cheese – Use softened cream cheese so you get a smooth cheesecake filling. You want to use brick-style cream cheese, not the tub variety. And use full-fat cream cheese for the best flavor and richness. Low-fat cream cheese can be used but the filling won’t be as rich and creamy as when you use full-fat cream cheese.
- Sour Cream – Use room temperature sour cream. Or you can also use Greek yogurt. Full fat is best to make a rich filling.
- Heavy cream – Use heavy whipping cream and not light cream or milk which will not give the same texture.
- Eggs – You want to use large room-temperature eggs so your cheesecake filling isn’t lumpy.
- Vanilla Extract – For flavor. I like to use pure vanilla extract, but imitation vanilla extract also works.
- Caramel sauce– Can make homemade caramel sauce or use quality store-bought caramel sauce.
How to Make Caramel Cheesecake
Preheat Oven.
Preheat the oven to 350° F (177oC) and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to 1-2 inches around the cheesecake springform pan.
Make Graham Cracker Crust.
Pulse the Graham Crackers in a food processor until they are fine crumbs. Place in a bowl and pour in the Sugar and melted butter, pour blend until combined.
Assemble.
Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan. Be careful to get an even layer of crust. It’s best to use a glass or measuring cup to get an even, hard-packed crust, and keep buildup out of the corner.
Bake Crust.
Bake crust for 10 minutes. Allow crust to cool completely.
Wrap Springform Pan and Prepare for Water Bath.
Using 18-inch heavy-duty aluminum foil, wrap the outside of your 9 inch springform pan with 4 layers of foil, to ensure no water leaks into the cheesecake as it bakes in the water bath.
Combine Cream Cheese and Sugar.
Blend a third of the softened Cream Cheese, Sugar and Cornstarch together on low speed until creamy, scraping the sides of the bowl as needed. Repeat in stages until all the Cream Cheese and Sugar are well blended.
Add Vanilla.
Increase the mixer speed to medium and beat in the Vanilla.
Add Eggs, Sour Cream, Heavy Cream and Caramel Sauce.
Add in the Eggs, one at a time, beating well after each. Mix in the room temperature sour cream, just until blended. The filling will look light and creamy, almost like fluffy clouds. Fold in the 1/4 cup of the Caramel Sauce. Be careful not to over-mix.
Add Remaining Caramel Sauce.
Gently scrape out the batter into the crust.
Pour out the remaining 1/4 cup of the Caramel Sauce on the top of the cheesecake batter, and carefully swirl it into the surface.
Cover Completely and Place in Water Bath.
Place aluminum foil over the top of the springform pan, and seal it around the edges. Place the sealed cake pan in the large shallow hot water bath pan, that comes halfway (about 1-2 inches) up the side of the springform pan. Add hot water if necessary.
Bake Cheesecake Filling.
Bake for 90 minutes. When there is about 15 minutes left, remove the aluminum foil from the top of the pan.
Transfer to Cooling Rack.
The cheesecake is done when the top is a very light golden brown and the center barely jiggles. Remove the cheesecake from the water bath, transfer it to a wire rack, remove the foil, and let cool for 2 hours.
Chill.
Chill the cheesecake for at least 4-6 hours, or overnight.
To serve, carefully remove the springform pan. Cut into slices, and serve with drizzled caramel sauce, and your favorite berries.
Recipe Tips
- Use room temperature cream cheese. Using softened cream cheese will ensure your cheesecake recipe comes out smooth and creamy! Read how to soften cream cheese quickly here.
- Do not overbake. Your cheesecake center will still be slightly jiggly when it’s done. It will continue to firm up as the cheesecake cools.
- Use a water bath. You can read here on how to make a water bath step by step. This will help your filling cook slowly and ensure it comes out creamy and not overbaked.
Recipe Variations
- Make a different crust – Swap the graham cracker crumbs and make a chocolate cookie crust with Oreo cookies or chocolate graham crackers instead of the graham cracker crust. Use Golden Oreos, Nilla wafers, or digestive biscuits instead of the graham cracker crumbs.
- Serve with whipped cream – I like to serve a slice of caramel cheesecake with a dollop of homemade whipped cream and top with fresh berries.
- Use a rolling pin – If you don’t have a food processor, you can crush up the graham cracker pieces for the crust in a plastic bag.
Recipe FAQs
Transfer any leftover caramel cheesecake into an airtight container. Place a paper towel over the surface before sealing. This prevents condensation. Place in the fridge. Store cheesecake in the fridge for up to 3 days.
Yes, you can freeze the whole cheesecake or individual slices. I prefer to freeze without the additional caramel sauce. Before freezing, ensure your cheesecake has completely cooled. Freeze for 1 hour, uncovered. This will harden your cheesecake making it easier to wrap and freeze. Wrap with plastic wrap and place in freezer bags, airtight container, or wrap again with aluminum foil. Freeze for up to 3 months. To thaw, transfer the cheesecake to the fridge. Leave it there overnight.
Yes, you do need to bake the cheesecake in a water bath. I will show you how in this step-by-step article what is a water bath to help ensure there are no leaks!
More Recipes to Try
If you’re craving more caramel treats then be sure to try my caramel layer cake! It’s a two layer vanilla cake topped with a brown sugar caramel icing.
Or try my caramel apple blondies or caramel apple cheesecake bars!
Get My Cheesecake Book!
Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
Caramel Cheesecake
Ingredients
For the crust:
- 1 ½ cups (180 g) graham crackers about 12 crackers
- 5 Tablespoons (71 g) unsalted butter melted
- ¼ cup (50 g) granulated sugar)
For the cheesecake filling:
- 2 pounds four 8-ounce blocks cream cheese softened to room temperature
- 1 ½ cups (300 g) granulated white sugar
- pinch salt
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- ⅔ cup (151 g) sour cream
- ⅔ cup (151 g) heavy cream
- 1 cup caramel sauce divided
Instructions
Make the crust
- Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
- Make the graham cracker crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter and brown sugar 1 ½ cups (180 g) graham crackers 5 Tablespoons (71 g) unsalted butter ¼ cup (50 g) granulated sugar) .
- Assemble the cookie crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
- Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
- Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese until smooth, about 1-2 minutes, then beat in granulated sugar on medium speed until smooth and combined. 2 pounds four 8-ounce blocks cream cheese softened to room temperature 1 ½ cups (300 g) granulated white sugar
- Add remaining ingredients. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. pinch salt 2 teaspoons vanilla extract 4 large eggs room temperature ⅔ cup (151 g) sour cream ⅔ cup (151 g) heavy cream
- Add caramel sauce. Add 1/4 cup caramel sauce to the cheesecake batter and beat on low speed to combine.
Bake the cheesecake
- Lower the heat on the oven to 325°F (160°C).
- Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner. You want to make sure that the springform pans sides and bottom are completely covered with tinfoil so that no water seeps inside and ruins the cheesecake.
- Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
- Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Add 1/4 cup caramel sauce on top of the cheesecake batter and swirl with the tip of the knife.
- Place in oven. Place the roasting pan with the springform pan in it, in the oven.
- Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
- Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
- Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
- Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
- Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Spread remaining 1/2 cup caramel sauce on top, or simply serve on the side for guests to drizzle on!
Notes
- Storage: Transfer the cheesecake to an airtight container and place it in the fridge. It can last up to 5 days. However, keep in mind that the longer it stays in the fridge, the soggier the crust will be. Consume as soon as possible to prevent a soggy crust.
- Freezing: I like to freeze the cheesecake or cheesecake slices first uncovered then once frozen solid I wrap up. Wrap the whole cheesecake with plastic wrap and heavy-duty aluminum foil. Transfer to an airtight container or freezer bag. You can also freeze individual slices of cheesecake with strawberry sauce. Wrap the slice of cheesecake and place it inside an airtight container. Place in the freezer. To thaw, transfer frozen cheesecake to the fridge overnight. This cheesecake will keep frozen for up to 3 months.
- Cream Cheese – I always use full-fat cream cheese for my cheesecake batter. It gives a better, creamy, and silky smooth cheesecake. Also, choose blocks of cream cheese and not the tub types. Soften cream cheese at room temperature before using them. Follow the How To Soften Cream Cheese Guide.
Hi! Can this batter be made a day or two ahead before transferring into the crust for baking?
I made this recipe recently and it was a giant hit. Thank you so much.
Thank you! I’m so glad the cheesecake was a hit! Yes, you can make the batter a day or two ahead—just store it covered in the fridge until you’re ready to bake. 😊
Absolutely love this ch÷ese cake. It is beautifil and the flavor and texture is wonderful.
Thank you for sharing.
Thank you so much for your kind words! I’m glad you enjoyed the cheesecake. 😊
My favorite flavors combined into one! This caramel cheesecake tastes like absolute heaven!
Thank you, I’m thrilled you loved the combination of flavors and found the cheesecake heavenly! 😊
This cheesecake was fantastic! The caramel sauce made it!
Thank you, I’m so glad you loved the cheesecake!
Rich, creamy, and decadently sweet, this Caramel Cheesecake is a showstopper dessert. The caramel adds a perfect balance to the tangy cheesecake, making it irresistible.
Thank you! I’m thrilled you found the Caramel Cheesecake irresistible and enjoyed the balance of flavors. 😊
This caramel cheesecake was absolutely delicious! Best topping ever!
Thank you! I’m so happy you enjoyed the caramel cheesecake and loved the topping!
Love the richness of this cheesecake and the big caramel flavor!
Thank you! I’m so glad you loved the rich caramel flavor in the cheesecake. 😊
Hi there can’t wait to make this. I bought everything, just going to do Oreos for the crust instead. How many Oreos should I use? Thanks so much.
Hi Brandi, if I was going to make an Oreo crust I’d skip the sugar and then stir in about 33-35 Oreos. Let me know how you like it!