Butter Caramel Cheesecake


-For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
For the Cheesecake Filling:
4 (8 oz) packages of cream cheese, softened
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract

– For the Caramel Topping:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1/4 cup unsalted butter
A pinch of salt


Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of the prepared pan to create the crust.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar, mixing until well combined.
Add the eggs, one at a time, and then stir in the vanilla extract.
Pour the cream cheese mixture over the graham cracker crust in the pan. Smooth the top.
Bake in the preheated oven for about 45-50 minutes or until the edges are set, and the center is slightly jiggly.
While the cheesecake is baking, prepare the caramel topping. In a saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat without stirring until it turns a deep amber color. Remove from heat and carefully stir in the heavy cream, followed by the butter and a pinch of salt. Let it cool.
Once the cheesecake is done baking, allow it to cool in the oven with the door ajar for about an hour.
After it has cooled, remove it from the oven, and then refrigerate it for several hours or overnight.
When ready to serve, pour the caramel sauce over the cheesecake.
Slice, serve, and enjoy your delicious butter caramel cheesecake!
Please note that this is a simplified recipe, and you can customize it with additional toppings or decorations to suit your preferences.

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