Caramel Cheesecake with Graham Crust

Caramel Cheesecake with Graham Crust is the perfect blend of smooth, creamy, velvety cheesecake and buttery graham cracker crust layered with luscious caramel sauce. It’s a dessert that feels indulgent and luxurious, yet comforting and classic—something you can serve at celebrations, holidays, or even as a weekend baking treat.

Cheesecake lovers appreciate balance: not too sweet, not too dense, not too crumbly. This recipe delivers exactly that harmony. The texture is silky and rich, while the caramel adds a delicious layer of sweetness that elevates every bite. Whether you’re a caramel enthusiast or a cheesecake devotee, this dessert brings the best of both worlds.

Why I Love This Recipe

I adore this recipe because it feels like a bakery-style masterpiece made right at home. The graham crust has the perfect crunch, the filling bakes smooth and creamy without cracks, and the caramel topping adds irresistible decadence. It’s a show-stopper that looks stunning but requires simple ingredients and thoughtful technique.

This cheesecake never fails to impress—whether shared at a family dinner or brought to a potluck, it disappears fast!

Why It’s a Must-Try

This recipe is a must-try because:

• It’s surprisingly simple yet elegant.
• Every layer—the buttery crust, creamy filling, and rich caramel—works in harmony.
• It freezes beautifully, making it ideal for advance preparation.
• It has that indulgent bakery-quality finish, yet you control the sweetness and flavor.

If you’ve never made cheesecake before, this is the perfect place to start.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 55–70 minutes (+4–8 hrs chilling)
• Total Time: ~6–9 hours (including chilling)
• Servings: 10–12 slices
• Course: Dessert
• Cuisine: American / Bakery-Style
• Approximate Calories per Serving: ~420–530 kcal (varies by caramel used)

Ingredients

For the Graham Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream

For the Caramel Topping

• ½ to ¾ cup caramel sauce (homemade or store-bought)
• Sea salt (optional for salted caramel version)

Cooking Directions (Short Version)

1. Prepare crust and bake for 8 minutes.
2. Beat cream cheese and sugar until smooth.
3. Add eggs one at a time, then remaining filling ingredients.
4. Pour filling into crust and bake in a water bath until set.
5. Chill completely, top with caramel, slice, and serve.

Step-by-Step Directions

Step 1: Make the Crust

1. Preheat oven to 325°F (165°C).
2. Mix graham crumbs, melted butter, and sugar.
3. Press firmly into a 9-inch springform pan.
4. Bake for 8 minutes then cool.

Step 2: Make the Filling

1. Beat cream cheese until very smooth (1–2 min).
2. Add sugar and beat again.
3. Add eggs one at a time.
4. Mix in vanilla, sour cream, and heavy cream.

Step 3: Bake

1. Wrap pan in foil and place in a water bath.
2. Bake 55–70 minutes, until edges are set and center slightly jiggly.
3. Turn oven off and crack door; cool 1 hour.

Step 4: Chill

Refrigerate at least 4–8 hours, preferably overnight.

Step 5: Add Caramel

Spread caramel sauce over chilled cheesecake. Add sea salt if desired.

How to Serve

Serve cold or slightly chilled. Slice with a warm knife for clean cuts. Drizzle extra caramel and top with:

• Whipped cream
• Pecans
• Chocolate curls
• Sea salt flakes

Recipe Tips

✔ Use room-temperature dairy for a smooth filling.
✔ Do not over-mix after adding eggs—this prevents cracking.
✔ A water bath keeps texture creamy and prevents browning.
✔ Chill fully—flavor improves dramatically overnight.

Variations

Variation	Additions or Changes
Salted Caramel Cheesecake	Mix ¼ tsp salt into caramel; sprinkle flaky salt on top
Caramel Pecan	Add ½ cup toasted pecans under caramel
Chocolate Caramel Swirl	Drizzle melted chocolate and swirl before baking
Espresso Caramel	Add 1 tsp instant espresso to cheesecake batter

Freezing & Storage

• Refrigerator: 4–5 days covered tightly
• Freezer (Whole or Slices): 2–3 months wrapped in foil + airtight container
• Thaw overnight in the fridge—not at room temperature.

Special Equipment Needed

• 9-inch springform pan
• Electric hand mixer or stand mixer
• Aluminum foil for water bath
• Baking pan for water bath

FAQ

Q: My cheesecake cracked — what happened?
A: Common causes are over-mixing, skipping the water bath, or cooling too fast.

Q: Can I skip the caramel?
A: Yes—you can top with chocolate ganache, berries, or whipped cream.

Q: Can this be made dairy-free?
A: Cheesecake relies heavily on dairy, but vegan substitutes can work with altered baking time.

Conclusion

Caramel Cheesecake with Graham Crust is a beautifully rich, smooth, and indulgent dessert that’s surprisingly approachable to make. With simple ingredients and thoughtful baking steps, you’ll create a stunning cheesecake that rivals any bakery treat. Whether you’re celebrating something special or simply craving a luxurious dessert, this recipe will become one of your most treasured favorites—guaranteed!