Caramel Swirl Cheesecake (Print version)
Rich creamy cheesecake with caramel ribbons swirled throughout a buttery graham cracker crust
# What goes in:
→ Crust Components
01 - 7 cups graham cracker crumbs (approximately 24 full crackers)
02 - 6.5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 4 cups cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 1 teaspoon pure vanilla extract
07 - 4 large eggs, room temperature
08 - ¾ cup sour cream, room temperature
09 - 2 tablespoons all-purpose flour
→ Caramel Swirl
10 - 1 cup caramel sauce (store-bought or homemade)
# Cooking steps:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine graham cracker crumbs with melted butter and 2 tablespoons sugar in a medium bowl. Press mixture firmly and evenly into the pan bottom. Bake for 10 minutes, then set aside to cool while preparing filling.
03 - Beat softened cream cheese in stand mixer or with hand mixer until completely smooth and free of lumps, about 2-3 minutes.
04 - Add granulated sugar and vanilla extract to creamed cheese. Beat until mixture becomes light and fluffy, scraping down bowl sides as needed.
05 - Add eggs one at a time, beating thoroughly after each addition until fully incorporated. Avoid overmixing to prevent air bubbles.
06 - Mix in sour cream and flour until just combined. The batter should be smooth and creamy.
07 - Spread half the cheesecake batter over cooled crust. Drizzle with half the caramel sauce. Use a skewer or knife tip to create gentle swirling patterns, being careful not to cut into the crust.
08 - Top with remaining cheesecake batter. Drizzle remaining caramel sauce over surface and create additional swirl patterns for marbled effect.
09 - Gently tap pan on counter to release trapped air bubbles. Bake for 50-60 minutes until edges are set but center still has a slight wobble, similar to gelatin consistency.
10 - Turn off oven, crack door open slightly, and leave cheesecake inside for 1 hour to prevent cracking from rapid temperature change.
11 - Remove from oven and let cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
# Tips from flavorandfeast:
01 -
- The way salty sweet caramel cuts through the tangy rich cream cheese feels like a dessert someone really thought through
- That moment you slice through the chilled cake and see the caramel ribbons still perfectly suspended never gets old
02 -
- Overbeating after adding eggs introduces too much air, leading to puffed cheesecakes that collapse and crack as they cool
- Room temperature ingredients blend seamlessly, while cold cream cheese creates tiny lumps that never fully disappear no matter how long you mix
03 -
- Place a baking sheet on the rack below your cheesecake to catch any butter that might leak from the crust
- The water bath method helps prevent cracks, though this recipe is forgiving enough to skip it if you're pressed for time