Caramel Cheesecake

If you have been following my blog for a while now, you know I love all things cheesecake! Cheesecake factory is one of my staple restaurants and I have probably tried 70% of their cheesecake flavors. Of course, I always go back to my faves which include the tiramisu cheesecake, banana, Godiva chocolate and 30th anniversary slice. I made this caramel cheesecake for my Dad’s birthday. It received such rave reviews from the family that I will definitely be making it again soon! I used a convection oven as the original recommended but if you don’t have one, just use a regular oven and adjust the baking time to include maybe a few more minutes! This cake calls for a 10 inch springform so be sure you have the right size.

You’ll Need:

10 inch springform pan

mason jar for storing extra caramel

Caramel Cheesecake

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Ingredients

  

Crust

• 1 1 /2 c. graham cracker crumbs
• 1 T sugar
• 6 T melted butter

Cheesecake

• 32 ounces cream cheese room temp
• 5 eggs room temp
• 2 cups sour cream room temp
• 8 tablespoons butter room temp
• 1½ cups sugar
• 2 tablespoons cornstarch
• 1½ teaspoon pure vanilla

Caramel

• 1 cup granulated sugar
• ¼ cup + 2 Tbsp water
• ¼ cup salted butter cut into Tablespoon pieces
• ½ cup heavy cream
• ¾ tsp Maldon salt optional

Instructions

 

Crust

• Combine all ingredients and press into a 10 inch springform pan.
• Bake at 350 for 8 minutes. Let cool. (Lower temp to 300 after crust is done.)

Cheesecake

• Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
• Preheat oven to 300º.
• Beat cream cheese and butter until smooth.
• Add one egg at a time until smooth.
• Add sour cream.
• Add sugar, cornstarch and vanilla,
• Beat until smooth, about 2 minutes.
• Pour into springform pan and place in oven.
• Fiill a roasting pan or cheesecake moat with boiling water and place on the rack below the cheesecake.
• Bake for approx 90 mins. (original says up to 2 hours, but mine was done at 90 mins.)
• It should be lightly browned on top and still have a little jiggle to it.
• My time was based on a convection oven so a regular oven may need the full 2 hours.
• Let cheesecake cool to room temp and chill in fridge overnight.

Caramel

• In a heavy-bottomed large pot, combine sugar and water.
• Put heat on medium high and let sugar melt.
• Stir to help sugar along.
• Once dissolved, stop stirring and let it come to a boil.
• Boil until the sugar is dark amber in color and swirl pot now and again to help it cook evenly.
• Once the sugar is amber add the butter and stir to melt it.
• Remove heat and slowly/carefully pour in the cream.
• Keep stirring until smooth.
• Pour in a glass measuring cup or jar to let cool.
• Add salt if using.
• Keep in fridge once cooled!

Assembly

• Let caramel come to room temp or microwave slightly just until pourable. Remove cheesecake pan sides from chilled cake. Place on cake plate. Pour on some caramel-you won't use it all. Add coarse salt flakes if desired!

Adapted from Art and the Kitchen via Jim Fobel’s Baking Book