Caramel Vanilla Dream Cheesecake
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Graham Cracker Base
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup white sugar
- 1/2 cup unsalted butter, melted
Vanilla Cheesecake Filling
- 2 containers (16oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 4 eggs
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
Caramel Sauce Topping
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch springform pan.
- To make the Graham cracker base, mix together Graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly onto the bottom of the prepared pan.
- Bake the base for 8-10 minutes and let it cool down.
- To make the cheesecake filling, beat the cream cheese and sugar using an electric mixer until smooth. Add flour and mix well. Then add the eggs, one at a time, and beat well after each addition.
- Mix in vanilla extract and heavy cream.
- Pour the filling over the cooled crust and bake for 50-60 minutes, or until the center is almost set. The edges will be lightly golden.
- Remove from the oven and cool in the pan for 10 minutes. Then run a knife around the edges to loosen the cheesecake and remove the springform ring. Cool completely to room temperature.
- For the caramel sauce topping, melt the butter in a saucepan over medium heat. Add brown sugar, cream, vanilla extract, and salt. Let the mixture simmer for 5-7 minutes, stirring occasionally.
- Remove from heat and allow to cool slightly before drizzling over the cooled cheesecake.
- Refrigerate the cheesecake for at least 4 hours before serving.