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Caramel Swirl Cheesecake Recipe

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★★★★★

4.9 from 60 reviews

This Caramel Swirl Cheesecake features a creamy, smooth cheesecake filling with luscious caramel swirls baked on a buttery graham cracker crust. Perfectly balanced between sweet and tangy, this dessert is an indulgent treat for any occasion.

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:

  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 2 tablespoons all-purpose flour

For the Caramel Swirl:

  • 1/2 cup caramel sauce (store-bought or homemade)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly and wrap the outside of the pan with foil to prevent leaks.
  2. Prepare Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove from oven and allow to cool.
  3. Beat Cream Cheese: Using a mixer, beat the softened cream cheese until it becomes smooth and creamy, free of lumps.
  4. Add Sugar and Mix: Gradually add the sugar to the cream cheese and continue mixing until fully combined.
  5. Incorporate Sour Cream and Flavorings: Add the sour cream, vanilla extract, and all-purpose flour to the mixture. Beat until the mixture is smooth and homogenous.
  6. Add Eggs: Add the eggs one at a time, mixing on low speed just until each egg is incorporated to avoid overmixing.
  7. Layer Batter and Caramel: Pour half of the cheesecake batter over the cooled crust in the springform pan. Drizzle half of the caramel sauce evenly over the batter.
  8. Add Remaining Batter and Caramel: Pour the remaining cheesecake batter over the caramel. Drizzle the remaining caramel sauce on top and gently swirl it into the batter using a knife to create a marbled effect.
  9. Bake Cheesecake: Place the pan in the oven and bake for 55 to 65 minutes until the edges are set but the center still slightly jiggles when you gently shake the pan.
  10. Cool in Oven: Turn off the oven and leave the cheesecake inside with the oven door cracked open for 1 hour to cool gradually and prevent cracks.
  11. Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set before serving.

Notes

  • Use room-temperature ingredients like cream cheese and eggs for a smoother batter.
  • Wrapping the springform pan with foil helps prevent water from a water bath from leaking in (optional water bath can be used for even baking).
  • Do not overmix the batter to avoid incorporating too much air which could cause cracks.
  • Allow the cheesecake to cool gradually to prevent cracking.
  • Refrigeration time is essential for proper texture and flavor development.

Keywords: Caramel Swirl Cheesecake, cheesecake recipe, caramel dessert, graham cracker crust, creamy cheesecake, baked cheesecake

Find it online: https://tastygenius.com/caramel-swirl-cheesecake-recipe/