This creamy vanilla cheesecake with rich buttery caramel baked right into it and even more drizzled on topis a great dessert for the holidays or for any time of the year!
Course Dessert
Cuisine American
Keyword cheesecake, salted caramel
Prep Time 45 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours15 minutesminutes
Servings 8servings
Ingredients
Crust
2cupsgraham cracker crumbs
1/4cupgranulated sugar
1/4cupchopped pecans
1/2cupbutter, melted
Salted Caramel
1cupgranulated sugar
8tbspunsalted butter
1cupheavy cream
1tspsalt
Filling
48ozcream cheese, softened
3/4cupdark brown sugar
1/2cupsalted caramel
1tspvanilla extract
2eggs, large
1cupheavy cream
1/2cupsour cream
Garnish
Salted caramel
Instructions
Salted Caramel
In a sauce saucepan, add the sugar on medium to low heat. Allow the sugar to cook until half way melted. Then, with a wooden spoon, stir the mixture every few seconds until the sugar is fully melted and the mixture is at the color desired. Make sure it does not burn in the process.Remove the pan from heat. Stir in the butter. The mixture will start to bubble very fast.Next, pour in the heavy cream and salt. Continue stirring until everything is combined. Pour into a heat safe container and allow to cool completely.
For the Crust
Preheat the oven to 350 degrees. Wrap a 9” Springform pan with aluminum foil.In a medium sized bowl, combine the graham cracker crumbs, chopped pecans, sugar and melted butter. Mix well. Pour crumbs into the springform pan and press firmly into the bottom and up the sides of the pan. Bake for 5-10 minutes, or just until the crust starts to brown.
For the Filling
In a stand mixer with a paddle attachment or a large bowl with a hand mixer, beat the cream cheese and brown sugar until creamy. Add the eggs and vanilla extract. Beat until smooth. Add 1/2 cup of the salted caramel, heavy cream and sour cream, and blend until all of the ingredients are incorporated.
Assembly
Pour the filling into the springform pan. Wrap a sheet of foil around the pan. Place the pan into a larger pan. Fill the outer pan halfway with water and place the pans in the oven.Bake for 1 hour to 1 hour and 10 minutes. Turn off the heat and let the cheesecake sit in the oven so the residual heat continues to cook it, about 30 minutes.Remove the pan from the water and set the cheesecake on a wire rack. Let it cool to room temperature. Cover and refrigerate for at least 3 hours or up to 4 days.When ready to serve, run a sharp knife around the edge of the pan, remove the outer ring and place the cheesecake on a serving platter. Pour about 1 cup of the remaining salted caramel on top and serve.