Caramel Cheesecake
By Rosana Machiela from Yoga of Cooking
Caramel Cheesecake
By Rosana Machiela from Yoga of Cooking
Yield/Serves:
Makes 1 cake
- For the crust:
- 2 cups graham cracker crumbs
- 10 tbsp. unsalted butter, melted
- ⅓-cup granulated sugar
- 1 tsp. salt
- 1 tsp. cinnamon
- For the filling:
- 4 (8oz) full fat cream cheese packages, room temperature
- ½-cup sour cream, room temperature
- 1⅓-cup granulated sugar
- 2 tsp. vanilla extract
- 3 tbsp. all-purpose flour
- 3 eggs, room temperature
- For the caramel sauce:
- ½-cup brown sugar
- 2 tbsp. unsalted butter
- ¾-cup heavy cream
- 1 tsp. vanilla extract
Preheat the oven at 350°F. Grease a 9-inch springform pan with baking spray and wrap the bottom and sides with 3 layers of tin foil (to ensure a waterproof seal).
For the crust: In a medium bowl, combine the graham cracker crumbs, sugar, salt, cinnamon and butter, and stir until the mixture resembles wet sand.
Press into the bottom and sides of the springform pan.
Bake for 10 minutes.
Remove from the oven and lower the temperature to 325°F.
For the filling: In a stand mixer fitted with the paddle attachment, cream the cream cheese on medium speed until smooth Add sour cream, vanilla and sugar and continue mixing until combined. Add in flour. Add the eggs one at a time and beat until fully combined. Do not overmix!
Pour the batter onto springform pan and use an angled spatula to even out the top.
Place a baking sheet on the lower rack and fill it with boiling water.
Place the cheesecake on the upper rack of the oven and bake for 1 hour 10 minutes.
Turn off the oven and allow the cheesecake to cool for 30 minutes without opening the oven door. After 30 minutes, crack the oven door open and continue to cool.
Place on top of the counter to finish cooling. Chill in the fridge for 4-6 hours.
For the caramel sauce: In a medium saucepan over medium-low heat, combine heavy cream, brown sugar, butter and salt. Whisk gently until it thickens. Add in vanilla and cook for another minute.
Turn off the heat, let sauce cool slightly before transferring to a glass jar.
For the crust: In a medium bowl, combine the graham cracker crumbs, sugar, salt, cinnamon and butter, and stir until the mixture resembles wet sand.
Press into the bottom and sides of the springform pan.
Bake for 10 minutes.
Remove from the oven and lower the temperature to 325°F.
For the filling: In a stand mixer fitted with the paddle attachment, cream the cream cheese on medium speed until smooth Add sour cream, vanilla and sugar and continue mixing until combined. Add in flour. Add the eggs one at a time and beat until fully combined. Do not overmix!
Pour the batter onto springform pan and use an angled spatula to even out the top.
Place a baking sheet on the lower rack and fill it with boiling water.
Place the cheesecake on the upper rack of the oven and bake for 1 hour 10 minutes.
Turn off the oven and allow the cheesecake to cool for 30 minutes without opening the oven door. After 30 minutes, crack the oven door open and continue to cool.
Place on top of the counter to finish cooling. Chill in the fridge for 4-6 hours.
For the caramel sauce: In a medium saucepan over medium-low heat, combine heavy cream, brown sugar, butter and salt. Whisk gently until it thickens. Add in vanilla and cook for another minute.
Turn off the heat, let sauce cool slightly before transferring to a glass jar.