Caramel Swirl Cheesecake Recipe

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

New York-style Filling

• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese (32 oz total)
• 1 cup granulated sugar
• 4 large eggs
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup caramel sauce

Whipped Cream Topping

• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well.
3. Press the graham cracker mixture into the bottom of a 9-inch springform pan. Press it down firmly with a spatula. Set aside.
4. Combine the cream cheese and sugar in a large mixing bowl. Beat with an electric mixer until smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Add the sour cream and vanilla extract. Mix until well combined.
7. Pour the cheesecake filling into the prepared crust.
8. Drizzle the caramel sauce on top of the cheesecake filling.
9. Use a knife to swirl the caramel through the cheesecake filling.
10. Bake the cheesecake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
11. Let the cheesecake cool to room temperature.
12. Once the cheesecake has cooled, refrigerate it for at least 2 hours or until fully chilled.
13. Prepare the whipped cream topping by combining the heavy whipping cream, confectioners' sugar, and vanilla extract in a large mixing bowl. Beat with an electric mixer until stiff peaks form.
14. Top the cheesecake with the whipped cream topping and serve.