sixtic Indulge in this Decadent Caramel Swirl Cheesecake! A buttery graham cracker crust holds a creamy cheesecake swirled with rich caramel, topped with fluffy whipped cream and a generous drizzle of caramel sauce. Perfect for a luxurious dessert, ready after a 7-hour chill!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 full crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 3/4 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup caramel sauce (store-bought or homemade, plus extra for swirling and topping)
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Extra caramel sauce (for drizzling)
Instructions
Step 1: Preheat and Prep the Crust (10 minutes) Preheat your oven to 325°F (165°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed glass to create an even layer. Bake for 10 minutes, then let it cool while preparing the filling. Wrap the outside of the pan with foil to prevent water bath leaks (optional but recommended).
Step 2: Prepare the Cheesecake Filling (15 minutes) In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar, beating until fully incorporated. Add the eggs one at a time, mixing on low speed after each addition until just combined. Blend in the sour cream, vanilla extract, and salt until smooth—avoid overmixing to prevent cracks. Pour half of the batter into the cooled crust.
Step 3: Add Caramel Swirls (5 minutes) Drizzle 1/4 cup of caramel sauce over the batter in the pan. Use a knife or skewer to gently swirl the caramel into the batter, creating the marbled effect seen in your image. Pour the remaining batter over the top, then drizzle another 1/4 cup of caramel sauce. Swirl again lightly for a decorative pattern.
Step 4: Bake the Cheesecake (1 hour) Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan (water bath method) to ensure a creamy texture and prevent cracking. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the water bath, run a knife around the edge, and refrigerate for at least 6 hours (preferably overnight).
Step 5: Prepare the Whipped Cream Topping (10 minutes) In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form, about 3-5 minutes. Transfer to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe dollops of whipped cream around the edge of the chilled cheesecake, as shown in your image.
Step 6: Decorate and Serve (5 minutes) Drizzle additional caramel sauce over the whipped cream and let it drip down the sides for that glossy finish. Slice with a warm knife (dip in hot water and wipe dry between cuts) for clean edges. Serve chilled and enjoy!
Serving Suggestions
Pair with a cup of coffee or a scoop of vanilla ice cream for extra indulgence. Garnish with a sprinkle of sea salt if you enjoy a sweet-salty contrast.
Storage and Reheating
Store covered in the fridge for up to 5 days. Freeze individual slices (wrapped tightly) for up to 2 months; thaw in the fridge overnight before serving. Avoid reheating to preserve the texture.
Tips for Success
- Caramel Quality: Use a thick, high-quality caramel sauce to avoid it sinking into the batter. Homemade caramel (1 cup sugar, 6 tbsp butter, 1/2 cup cream) works wonderfully.
- Water Bath: Essential for a crack-free top—ensure the foil is secure to keep water out.
- Chilling: Don’t rush the cooling process; it sets the structure and enhances flavor.
- Variation: Add a tablespoon of bourbon to the caramel for a boozy twist.
