Caramel Drizzle Cheesecake
Ingredients
The crust
-
1
cup
crushed graham crackers
-
½
cup
melted unsalted butter
-
¼
cup
granulated sugar
The cheesecake filling
-
16
oz
cream cheese
-
¾
cup
granulated sugar
-
3
large
eggs
-
1
tbsp
vanilla extract
-
½
cup
sour cream
-
½
cup
heavy cream
The caramel drizzle
-
1
cup
caramel sauce
-
¼
tsp
sea salt (optional)
Instructions
- Preheat the oven to 325°F (163°C).
- Combine crushed graham crackers, melted butter, and sugar in a bowl and press into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes and let it cool completely.
- In a large bowl, beat softened cream cheese until smooth, then gradually add sugar.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla, sour cream, and heavy cream until smooth.
- Place the springform pan in a larger baking dish and fill with hot water halfway up the sides.
- Bake for 55-60 minutes until edges are set but the center is slightly jiggly, then cool in the oven with the door ajar for 30 minutes.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Warm the caramel sauce and drizzle over the chilled cheesecake before serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
100mg
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