Description
Indulge in this creamy caramel cheesecake with a crunchy topping that adds texture and flavor. Perfect for special occasions or as a delightful dessert to satisfy your sweet tooth!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup caramel sauce (plus more for drizzling)
For the Crunch Topping:
- 1 cup chopped pecans or walnuts
- 1 cup caramel corn (store-bought or homemade)
- 1/4 cup melted butter
- 1/4 cup brown sugar (packed)
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of the springform pan to form an even layer. Bake for 10 minutes. Remove from the oven and let it cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix until combined.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the sour cream and heavy cream until smooth. Finally, fold in the caramel sauce until evenly distributed.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. This helps prevent cracks.
- Prepare the Crunch Topping:
- In a medium bowl, combine chopped nuts, caramel corn, melted butter, and brown sugar. Mix until well coated.
- Chill the Cheesecake:
- After the cheesecake has cooled, remove it from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best results.
- Top and Serve:
- Before serving, top the cheesecake with the caramel crunch mixture and drizzle with extra caramel sauce. Slice and enjoy!
Notes
- For a richer flavor, use a combination of pecans and caramel corn in the topping.
- Feel free to customize with your favorite nuts or even chocolate chips for added decadence.
- Prep Time: 30 minutes
- Cook Time: 65 minutes Chilling time: 4 hours
Nutrition
- Calories: 450
- Fat: 30g
- Carbohydrates: 45g
- Protein: 7g