RECIPE: Caramel Cheesecake, Perfect for Fall

This creamy, decadent, sweet caramel cheesecake uses a graham cracker crust and a springform pan for an easy finish. Sprinkle the top with a bit of sea salt for an extra flourish.

INGREDIENTS

Cheesecake Ingredients:

5 packages softened cream cheese

2 tablespoons fresh lemon juice

2 teaspoons vanilla

1 3⁄4 cups sugar

3 tablespoons flour

1⁄4 teaspoon salt

5 eggs and 2 egg yolks

1⁄4 cup heavy whipping cream

1 1⁄4 cups graham crackers

1⁄4 cup sugar

1⁄4 cups softened butter (unsalted)

Caramel Ingredients:

1 cup sugar

1⁄3 cup water

6 tablespoons unsalted softened butter

1⁄2 cup heavy whipping cream (room temperature)

1 teaspoon vanilla

INSTRUCTIONS

For Cheesecake:

Preheat oven to 500°F. Make the graham cracker crust. Put softened butter into microwave and melt completely. I recommend cutting it into pieces, so it melts faster/easier.

Crush up graham crackers in a gallon plastic bag. You can use a rolling pin or cup to crush into fine crumbs. Put graham cracker crumbs and sugar into a bowl and mix together. Stir in melted butter, using a fork to mix it together well.

Put the graham cracker mixture into the bottom of lightly greased cheesecake pan. Use a stand or handheld mixer to beat the cream cheese until it is smooth.

In a separate bowl mix sugar, flour, and salt with a fork. Once the cream cheese is smooth, add in your fresh lemon juice and vanilla. As you mix in ingredients, scrape the sides and bottom of your bowl to ensure there are no lumps of cream cheese. Add the heavy whipping cream, mixing until it is fluffy. Add your eggs and yolks in next, mixing until it is combined. Lastly, slowly add in your sugar, flour, and salt mixture, beating until it is smooth and fully combined. Scrape down the sides and bottom to ensure everything is mixed in and there are no lumps.

Pour the mixture into your pan with your crust. Put the cheesecake pan on a baking sheet covered in parchment paper. It makes it easier to get in and out and catches any drippings.

Bake for 12 minutes, uncovered, at 500°. Reduce heat to 300°, baking from 60–90 minutes, until a toothpick comes out clean. Once I hit my 60-minute mark, if the toothpick does not come out clean, I check it every 4–5 minutes so it doesn’t burn. If your cheesecake starts to get dark, you can cover it lightly with foil.

To ensure the cheesecake doesn’t stick to the foil, I put a toothpick along the outer edges to keep it lifted but still covered. Once you remove it from the oven, take a knife along the edges of the pan to prevent sticking. Once it is completely cooled, remove the spring part of the pan.

Put the cheesecake in the refrigerator overnight before making and adding your caramel sauce.

For Caramel Sauce:

Add the sugar to the bottom of a saucepan, shaking the pan to ensure it is distributed evenly. Drizzle the water over the sugar letting it sit for a minute to fully absorb into the sugar. DO NOT STIR. Set over medium-low heat and without stirring let the sugar dissolve completely until clear, approximately 5 minutes. The mixture should be clear, and the sugar fully dissolved before it simmers.

Without stirring, bring to a simmer and increase to medium heat. When the caramel starts to take on a little color, swirl the pan occasionally until it’s a light amber color. Approximately 5–8 minutes. Do not let it brown too much or it will have a bitter taste. As you swirl towards the end, any stray sugar crystals should dissolved.

Reduce the heat to medium-low and carefully whisk in the butter (cut it into cubes). The mixture will bubble vigorously, which is normal. Keep whisking until the butter is fully incorporated. If it separates, remove it from the heat and whisk until it comes together.

Slowly pour the warm heavy whipping cream while whisking constantly. It will bubble and steam, just keep whisking it until it’s smooth and remove from heat.

Let the sauce cool in the pan until it reaches room temperature and is no longer hot/warm. You do not want to pour hot/warm caramel onto your cheesecake because it will melt it. Depending on your sweet tooth, you can drizzle the caramel over the top of the cheesecake or cover the entire top of the cheesecake with caramel sauce.

Once completely cooled, secure the top tightly with foil (plastic wrap will stick to the cheesecake), and store in the refrigerator.