★Ingredients
For the Crust*
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 ½ cups graham cracker crumbs
For the Cheesecake Filling*
- 1 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 3 large eggs
- ⅓ cup sour cream
- 1 tsp vanilla extract
- ¼ cup caramel sauce (store-bought or homemade)
For the Caramel Sauce*
- 6 tbsp unsalted butter, room temperature, cut into pieces
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ½ cup heavy cream, room temperature
- Pinch of salt
★Instructions
1. Prepare the Crust*
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even layer.
- Bake for 10 minutes, then remove from the oven and let it cool.
2. Make the Caramel Sauce*
- In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- Add the butter and stir until fully melted and combined.
- Slowly pour in the heavy cream while stirring, being careful as the mixture will bubble up.
- Remove from heat and stir in the vanilla extract and salt.
- Let the caramel sauce cool to room temperature.
3. Prepare the Cheesecake Filling*
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and beat until combined.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until fully incorporated.
- Pour in the cooled caramel sauce and mix until just combined.
4. Assemble and Bake*
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Smooth the top with a spatula.
- Place the cheesecake in the oven and bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
5. Chill and Serve*
- After the cheesecake has cooled in the oven, transfer it to the refrigerator and chill for at least 4 hours or overnight.
- Once chilled, remove the cheesecake from the springform pan.
- Drizzle more caramel sauce on top before serving.
Enjoy!