Ingredients for Rich Caramel Cheesecake
- 6 tablespoons (3 ounces) melted unsalted butter
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar (for garnish)
- 2 tablespoons water (for garnish)
- Lemon, Zest Of
- Whipping Cream
- 3 (8 ounce) packages cream cheese
- Light Brown Sugar
- Granulated Sugar
- 1 teaspoon vanilla extract
- a pinch of salt
- 4 large eggs
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How to Make Rich Caramel Cheesecake
- Preheat oven to 350°F (175°C).
- **Make the Crust:**
- Combine 1 ½ cups graham cracker crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Mix well with a fork.
- Press mixture into the bottom of a 10-inch springform pan.
- **Make the Caramel:**
- In a medium saucepan over medium-high heat, combine ½ cup granulated sugar and ¼ cup water.
- Add the zest of 1 orange and stir well.
- Cover and cook until the sugar turns a medium amber color, about 3-6 minutes after the mixture comes to a boil.
- Remove from heat and let stand for 30 seconds.
- Slowly whisk in ½ cup heavy cream, being careful of splattering.
- Set aside to cool slightly; remove orange zest.
- **Make the Cheesecake Filling:**
- In a large bowl, beat 3 (8 ounce) packages cream cheese, 1 ½ cups granulated sugar, and ½ cup packed light brown sugar at medium speed with an electric mixer until smooth and creamy.
- Add 1 teaspoon vanilla extract and a pinch of salt.
- Add 4 large eggs one at a time, beating on low speed just until combined.
- Pour two-thirds of the batter over the crust.
- Beat the caramel mixture into the remaining batter.
- Pour the caramel batter over the plain batter in the pan and swirl gently with a rubber spatula.
- Place the pan in a larger baking pan; pour enough hot water into the larger pan to come halfway up the sides of the springform pan (water bath).
- Bake for 50-60 minutes, or until the edges are set but the center still wiggles slightly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- **Make the Whipped Cream Topping (Optional):**
- In a chilled bowl, beat 1 cup heavy cream until stiff peaks form.
- Spread over the chilled cheesecake.
- **Make the Caramel Garnish (Optional):**
- In a small saucepan, combine ½ cup granulated sugar and 2 tablespoons water.
- Cover and bring to a boil.
- Boil until the mixture is light brown and a small amount dropped in cold water forms a hard ball (hard-crack stage, approximately 300°F).
- Remove from heat and immediately pour onto two 9-inch parchment paper circles on a buttered baking sheet.
- Once the caramel begins to harden, use a sharp knife to cut each circle into six wedges.
- As the caramel hardens further, recut the wedges several times to create thinner pieces.
- Let cool completely. Carefully separate and save six of the most attractive pieces for garnish.
- Just before serving, arrange the caramel pieces vertically on the cheesecake.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
195g
Fat
96g
Carbs
17g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Desserts Eggs Dairy Spanish Oven Easy European Dinner Party Vegetarian Cheesecake Cheese Eggs South American Dietary Comfort Food Venezuelan Taste Mood Sweet Equipment Small Appliance Mixer Number Of Servings Presentation Served Cold 4 Hours Or Less
