Caramel Swirl Cheesecake (Printer-friendly)
A rich and creamy cheesecake with ribbons of luscious caramel swirled throughout, set on a buttery graham cracker crust.
# What You’ll Need:
→ For the Crust
01 - 7 ounces graham crackers, crushed
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ For the Cheesecake Filling
04 - 32 ounces cream cheese, softened
05 - 1 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 4 large eggs
08 - 3/4 cup sour cream
09 - 2 tablespoons all-purpose flour
→ For the Caramel Swirl
10 - 1 cup caramel sauce
# How to Make It:
01 - Preheat oven to 350°F. Grease and line the base of a 9-inch springform pan with parchment paper.
02 - In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - Using a stand mixer or hand mixer, beat the cream cheese until smooth. Add the sugar and vanilla extract, beating until light and creamy.
04 - Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
05 - Mix in the sour cream and flour until just combined. Do not overmix.
06 - Pour half of the cheesecake filling over the prebaked crust. Drizzle half of the caramel sauce over the filling and use a skewer or knife to gently swirl it.
07 - Add the remaining cheesecake filling. Repeat the process with the rest of the caramel sauce, swirling again for a marbled effect.
08 - Tap the pan gently to release air bubbles. Bake in the oven for 50-60 minutes, or until the center is set but still slightly wobbly.
09 - Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
10 - Remove from the oven, allow to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before serving.
# Expert Tips:
01 -
- The contrast between tangy cream cheese and sweet caramel creates absolute magic in every bite
- It looks incredibly impressive but the swirl technique is surprisingly forgiving
- This recipe converts perfectly into smaller portions if you are cooking for two
02 -
- Room temperature ingredients are nonnegotiable for that silky smooth texture
- The gentle wobble in the center is perfect since it continues cooking as it cools
03 -
- Run a thin knife around the edge before releasing the springform pan
- A water bath in the oven prevents cracking but is not absolutely necessary