Indulgent Caramel Cheesecake Recipe

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Graham Cracker Base

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

New York Style Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature

Caramel Sauce Topping

• 1/2 cup granulated sugar
• 3 tablespoons unsalted butter, room temperature
• 1/4 cup heavy cream, room temperature

Instructions

1. Preheat the oven to 350°F.
2. Make the graham cracker base by combining the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes then remove from oven and let cool while you make the filling.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the sugar and continue beating until light and fluffy. Beat in the vanilla extract.
4. Add the eggs, one at a time, mixing well after each addition. Beat in the sour cream until just combined.
5. Pour the filling over the graham cracker base and smooth the top. Bake for 45-50 minutes or until the top is set and the edges are lightly golden.
6. Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or until completely chilled and set.
7. For the caramel sauce topping, heat the sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns amber in color.
8. Add the butter to the pan and whisk until melted and combined. Carefully pour in the heavy cream while whisking constantly until the mixture is smooth.
9. Pour the caramel sauce over the chilled cheesecake and spread to cover the top. Refrigerate for at least another hour before serving. Enjoy!