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Swirled Caramel Cheesecake

This creamy, dreamy cheesecake is swirled with luscious caramel and is surprisingly easy to make, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed graham crackers
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the cheesecake filling
  • 2 packages (8 oz) cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 0.5 cups sour cream
For the caramel swirl
  • 1 cups caramel sauce store-bought or homemade
  • 1 pinch sea salt optional, but recommended

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar to make the crust. Press firmly into the bottom of a 9-inch springform pan.
  3. In another bowl, beat the softened cream cheese until creamy. Gradually mix in sugar and vanilla, then add eggs one at a time, mixing after each. Finally, fold in the sour cream.
  4. Layer half of the cheesecake batter over the crust, drizzle with half of the caramel sauce, and swirl with a knife. Pour in remaining batter and caramel, swirling again.
Baking
  1. Bake the cheesecake for 50-60 minutes until set but still wobbly in the center.
  2. Allow it to cool on a wire rack for about an hour, then refrigerate for at least 4 hours or overnight.
Serving
  1. Before serving, drizzle more caramel and sprinkle with sea salt, if desired.

Notes

Ensure cream cheese and eggs are at room temperature. To prevent cracks, place a pan of water on the oven rack below during baking. Chill for longer for better flavor development.