Description

The Swirled Caramel Cheesecake is a show-stopping dessert that combines the silky texture of cheesecake with the irresistible sweetness of caramel. This recipe takes inspiration from classic New York-style cheesecakes, with a modern twist of caramel. Whether you’re hosting a dinner party or treating yourself, this dessert will impress everyone who takes a bite. Fun fact: Did you know caramel dates back to 17th-century America and was once used as a candy treat? Now, it’s elevated in this luxurious cheesecake!

Ingredients

Scale

To prepare this comforting Swirled Caramel Cheesecake, you’ll need:

For the Crust:

2 cups graham cracker crumbs
1/4 cup melted butter
2 tbsp granulated sugar

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/4 cup sour cream
1 cup caramel sauce (divided)

For the Topping (optional):

Extra caramel sauce
Whipped cream

Optional Substitutions:

Use gluten-free graham crackers for a gluten-free crust.
Swap regular caramel for sugar-free caramel for a lighter version.

Instructions

How to Make Swirled Caramel Cheesecake

Follow these steps to create your own delicious Swirled Caramel Cheesecake:

Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
Prepare the Crust:
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the pan and bake for 8-10 minutes. Let it cool.
Make the Cheesecake Filling:
Beat cream cheese and sugar until creamy. Add vanilla and sour cream. Incorporate eggs one at a time, mixing gently.
Add the Caramel Swirl:
Pour half the batter into the crust. Drizzle 1/2 cup caramel sauce and swirl with a knife. Repeat with the remaining batter and caramel.
Bake the Cheesecake:
Bake for 50-60 minutes. Let it cool in the oven for an hour, then refrigerate for 4 hours.
Garnish and Serve:
Top with extra caramel and whipped cream for a professional finish.

Notes

Use room-temperature cream cheese for a smoother texture.
Avoid overmixing the batter to prevent cracks in the cheesecake.
For easy swirling, warm the caramel sauce slightly before using.