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.
10 inch springform pan
mason jar for storing extra caramel
- 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!
Adapted from Art and the Kitchen via Jim Fobel’s Baking Book
Your caramel sauce on top looks wonderful. I’ll have to make some up next time I make the cheesecake.
Hugs & Cookies xoxo says
Thanks so much!!! Such a great recipe, thanks for sharing! I ordered that baking book, too!!! xo