Description
A luxurious cheesecake with a buttery crust and decadent caramel topping, perfect for any occasion.
Ingredients
Scale
- 1.5 cups graham cracker crumbs (finely crushed)
- 0.5 cups unsalted butter (melted)
- 3 packages cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract (pure)
- 1 cup caramel sauce (for topping)
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine the finely crushed graham cracker crumbs with melted butter. Mix well until the crumbs have absorbed the butter and resemble wet sand.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for about 10 minutes, or until lightly golden. Remove and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until fluffy. Gradually add the granulated sugar, mixing until smooth and creamy.
- Add the eggs, one at a time, mixing thoroughly after each addition. Finally, mix in the vanilla extract until well combined.
- Pour the cheesecake batter over the cooled graham cracker crust, ensuring an even layer. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 55-60 minutes. The edges should be set while the center remains slightly jiggly.
- Turn off the oven and crack the door open slightly, letting the cheesecake cool slowly in the oven for about an hour.
- Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top generously with caramel sauce.
Notes
Allow the cheesecake to sit at room temperature for about 30 minutes before serving to enhance flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg