Caramel Cheesecake Recipe

Indulge in the velvety decadence of our Caramel Cheesecake Dream. This luxurious dessert combines the richness of cheesecake with the irresistible sweetness of caramel, creating a symphony of flavors that will tantalize your taste buds. With a buttery graham cracker crust and a creamy, smooth filling, topped with luscious caramel sauce, each bite is a heavenly delight. Follow our simple recipe to create this culinary masterpiece and treat yourself to a slice of pure bliss.


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3/4 cup whole milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup caramel sauce
  • Fresh mint for garnish


  1. Combine graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan.
  2. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, then mix in the eggs one at a time, incorporating just enough.
  3. Add sour cream, vanilla, and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven at 350°F (175°C) for 1 hour. Turn the oven off and let cake cool in the oven with the door closed for 5 to 6 hours to prevent cracking.
  5. Chill in the refrigerator until serving. Before serving, top with caramel sauce and a sprig of fresh mint.

For Caramel Sauce: Ingredients:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 to 1 1/2 cups powdered sugar (for thickening the frosting)


  1. Heat granulated sugar in a saucepan over medium heat, stirring constantly until it melts into a thick amber-colored liquid.
  2. Add butter, stirring until melted and fully incorporated.
  3. Slowly drizzle in heavy cream while stirring. Allow the mixture to boil for a minute.
  4. Remove from heat, stir in vanilla and salt, and let it cool before using.
  5. Transfer cooled caramel to a mixing bowl. Gradually mix in powdered sugar with an electric mixer until desired consistency is reached.


  • For a smoother cheesecake texture, ensure all ingredients are at room temperature before mixing.
  • To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.
  • Customize your cheesecake by adding chopped nuts or chocolate chips to the filling.
  • Serve slices with a dollop of whipped cream and a drizzle of additional caramel sauce for an extra decadent treat.

Nutritional Information per Serving:

  • Calories: 380
  • Carbohydrates: 27g
  • Protein: 7g
  • Fat: 28g
  • Saturated Fat: 15g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 8g
  • Trans Fat: 0g
  • Cholesterol: 132mg
  • Sodium: 276mg
  • Potassium: 153mg
  • Fiber: 0g
  • Sugar: 20g
  • Vitamin A: 20%
  • Vitamin C: 1%
  • Calcium: 8%
  • Iron: 6%

Prep Time: 20 minutes | Cooking Time: 60 minutes


  1. Can I use low-fat cream cheese for this recipe? Yes, you can substitute low-fat cream cheese, but it may affect the texture slightly.
  2. How long can I store this cheesecake in the refrigerator? It can be stored in the refrigerator for up to 5 days if covered tightly.
  3. Can I freeze this cheesecake? Yes, wrap it tightly in plastic wrap and aluminum foil before freezing for up to 1 month.
  4. Can I make the caramel sauce ahead of time? Absolutely! The caramel sauce can be made in advance and stored in the refrigerator for up to 2 weeks. Reheat gently before using.

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