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.
- 1 1 /2 c. graham cracker crumbs
- 1 T sugar
- 6 T melted butter
- 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
- 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
- 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.)
- 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.
- 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!
- 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!