Caramel Swirl Cheesecake Recipe

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Graham Cracker Base

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

Cream Cheese Filling

• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract

Caramel Sauce Topping

• 1 cup granulated sugar
• 6 tbsp unsalted butter
• 1/2 cup heavy cream
• 1/2 tsp salt

Instructions

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
4. Using an electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in the eggs, one at a time, and vanilla extract. Mix until well blended.
5. Pour the mixture over the cooled crust. Using a spoon, swirl the caramel sauce (see instructions below) over the cheesecake mixture.
6. Bake for 50-55 minutes, or until the cheesecake is set but still slightly jiggly.
7. Let the cheesecake cool to room temperature on a wire rack. Chill in the refrigerator for at least 2 hours before serving.

Caramel Sauce Topping Instructions

1. In a heavy saucepan, heat the sugar over medium-high heat, stirring constantly with a wooden spoon, until it melts and turns amber in color.
2. Add the butter and stir until melted and well mixed.
3. Slowly pour in the heavy cream, stirring constantly until the sauce is smooth.
4. Remove from heat and stir in the salt. Allow the sauce to cool for a few minutes before swirling onto the cheesecake.