Description
A rich and creamy cheesecake topped with a luscious caramel drip, perfect for any dessert lover.
Ingredients
Scale
- 2 cups cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup caramel sauce
- 1/2 cup crushed graham crackers
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine crushed graham crackers and melted butter, then press into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Stir in sour cream and heavy cream until fully combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle caramel sauce over the top.
Notes
- For a firmer cheesecake, bake longer.
- Let the cheesecake cool completely before refrigerating.
- Use homemade or store-bought caramel sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg