Search Results for: Creamy Caramel Cheesecake Delight

Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Use the bottom of a measuring cup to press the crumbs firmly into place. Bake the crust for 10 minutes, then set it aside to cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and continue to beat until well combined.

Add the vanilla extract and eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

Mix in the sour cream and heavy cream, beating until the mixture is smooth and fully combined. Be careful not to overmix, as this can introduce too much air into the batter.

Pour half of the cream cheese mixture over the cooled crust in the springform pan. Drizzle half of the caramel sauce over the cream cheese mixture.

Pour the remaining cream cheese mixture over the caramel layer, spreading it evenly. Drizzle the remaining caramel sauce over the top.

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

How to Make
Begin by preparing the crust. Crush the graham crackers or digestive biscuits into fine crumbs using a food processor or a rolling pin. Combine the crumbs with granulated sugar, ground cinnamon (if using), and melted butter. Mix until the crumbs are evenly moistened.