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!

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Full-Fat Cream Cheese

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1. Preheat the oven to 350° F (177°C) 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.

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2. 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, and blend until combined.

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3. 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.

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CARAMEL CHEESECAKE

- Boston Girl Bakes

Full-Fat Cream Cheese

key ingredient

1. Preheat the oven to 350° F (177°C) 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.

PREHEAT THE OVEN & PREP THE PAN

2. 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, and blend until combined.

PULSE

3. 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.

PRESS

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