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Caramel-topped cheesecake with a graham cracker crust and dollops of whipped cream around the edge.

Caramel Cheesecake with Whipped Cream

Baked vanilla cheesecake on a graham cracker crust, topped with caramel sauce and homemade whipped cream.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Cooling 8 hours
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 1/2 cups 180 g finely crushed graham crackers
  • 3 tablespoons 38 g granulated sugar
  • 6 tablespoons 85 g unsalted butter, melted
  • Pinch of fine salt
Cheesecake Filling
  • 4 packages 8 ounces each; 907 g total full-fat block cream cheese, softened
  • 1 cup 200 g granulated sugar
  • 1 cup 240 g full-fat sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs room temperature
Topping
  • 3/4 cup about 240 g thick caramel sauce, cooled; prepared or homemade below
  • 1 cup 240 ml cold heavy whipping cream
  • 2 tablespoons 15 g powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Prepare the oven and pan. Heat the oven to 325°F. Place one rack in the middle and one below it. Grease a 9-inch springform pan and line the bottom with parchment. Place the springform pan on a rimmed baking sheet to catch any butter drips.
  2. Bake the crust. Stir the graham cracker crumbs, sugar, melted butter, and salt together until evenly moistened. Press firmly into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then set aside while you mix the filling. Leave the oven on.
  3. Mix the filling. Beat the softened cream cheese and sugar on low to medium-low speed until smooth, scraping the bowl thoroughly. Mix in the sour cream and vanilla. Add the eggs one at a time on low speed, mixing just until each disappears. Avoid whipping air into the batter.
  4. Prepare the oven moisture pan. Place a roasting pan on the lower rack. Carefully pour about 1 inch of hot water into it. Keep this water pan separate from the springform pan.
  5. Bake the cheesecake. Pour the filling over the crust and smooth the top. Bake on the middle rack for approximately 60–75 minutes. The outer portion should be set and the center 2–3 inches should wobble gently as one piece when the pan is nudged. It should not look liquid or slosh. Add time in 5-minute increments if needed; the visual cues matter more than the clock.
  6. Cool gradually. Turn off the oven, prop the door open slightly, and leave the cheesecake inside for 1 hour. Keep children away from the open, warm oven. Remove the cheesecake, loosen the edge gently with a thin knife if it is sticking, and cool on a rack for about 1 more hour. Refrigerate promptly after this cooling period, initially uncovered. Once cold, cover and chill at least 6 hours, preferably overnight.
  7. Add the caramel. Remove the cold cheesecake from the springform pan. Spread cooled, thick but pourable caramel over the top, leaving a narrow border if desired. Chill for 20–30 minutes if the sauce needs to firm up.
  8. Make the whipped cream. Beat the cold heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Stop as soon as it holds its shape. Pipe or spoon around the edge shortly before serving.
  9. Slice and serve. Cut with a sharp knife dipped in hot water and wiped dry between slices. Refrigerate leftovers.

Notes

Optional homemade caramel sauce

Makes approximately 1 cup; use 3/4 cup for the cheesecake. Allow about 15 minutes cooking plus cooling, in addition to the main recipe timing.
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (60 ml) water
  • 6 tablespoons (85 g) unsalted butter, cubed, room temperature
  • 1/2 cup (120 ml) heavy cream, warmed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt, or to taste
Combine sugar and water in a medium, heavy saucepan. Heat over medium heat, gently swirling occasionally after the sugar dissolves; do not stir once it boils. Cook until amber, watching closely. Remove from the heat and carefully whisk in the butter, then slowly whisk in the warm cream. The mixture will bubble up vigorously and the steam is very hot. Return briefly to low heat if necessary to dissolve any hardened caramel. Stir in vanilla and salt. Cool fully before topping the cheesecake. Refrigerate extra sauce in a covered container and use within a week.
 
Use block cream cheese rather than spreadable tub cream cheese. Bring the dairy and eggs to room temperature only for the time needed to prepare the filling.
The caramel is a topping; it is not mixed into this filling. That is the version represented by this draft and the photo.
A 9-inch springform pan with sides at least 2 1/2 inches tall is recommended. Do not substitute a shallow pie plate.