Ingredients
1 1/2 cups graham cracker crumbs or digestive biscuit crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 cup caramel sauce, plus extra for drizzling
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, ground cinnamon (if using), and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Use the bottom of a measuring cup to press the crumbs firmly into place. Bake the crust for 10 minutes, then set it aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and continue to beat until well combined.
Add the vanilla extract and eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
Mix in the sour cream and heavy cream, beating until the mixture is smooth and fully combined. Be careful not to overmix, as this can introduce too much air into the batter.
Pour half of the cream cheese mixture over the cooled crust in the springform pan. Drizzle half of the caramel sauce over the cream cheese mixture.
Pour the remaining cream cheese mixture over the caramel layer, spreading it evenly. Drizzle the remaining caramel sauce over the top.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
How to Make
Begin by preparing the crust. Crush the graham crackers or digestive biscuits into fine crumbs using a food processor or a rolling pin. Combine the crumbs with granulated sugar, ground cinnamon (if using), and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture evenly into the bottom of a greased 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs firmly into place, creating an even layer.
Bake the crust in a preheated oven at 325°F (160°C) for 10 minutes. This step helps to set the crust and prevent it from becoming soggy when the filling is added. Allow the crust to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, beating continuously until well combined and the mixture is smooth.
Add the vanilla extract and eggs, one at a time, to the cream cheese mixture. Beat well after each addition, ensuring each egg is fully incorporated before adding the next. This helps to create a smooth and homogeneous filling.
Mix in the sour cream and heavy cream, beating until the mixture is smooth and fully combined. Be careful not to overmix, as this can introduce too much air into the batter, which may cause the cheesecake to crack.
Pour half of the cream cheese mixture over the cooled crust in the springform pan. Drizzle half of the caramel sauce over the cream cheese mixture, creating swirls for a marbled effect.
Pour the remaining cream cheese mixture over the caramel layer, spreading it evenly. Drizzle the remaining caramel sauce over the top, again creating swirls if desired.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly browned. Avoid opening the oven door during baking, as this can cause the cheesecake to crack.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. This gentle cooling process helps to prevent cracks on the surface of the cheesecake. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
