Caramel Swirl Cheesecake (Print Page)
Rich, creamy cheesecake with caramel ribbons on buttery graham cracker crust
# What You Need:
→ For the Crust
01 - 7 ounces graham crackers, crushed
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ For the Cheesecake Filling
04 - 32 ounces cream cheese, softened
05 - 1 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 4 large eggs
08 - 3/4 cup sour cream
09 - 2 tablespoons all-purpose flour
→ For the Caramel Swirl
10 - 1 cup caramel sauce
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine crushed graham crackers, melted butter, and sugar in a medium bowl. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - Using a stand mixer or hand mixer, beat the softened cream cheese until completely smooth. Add the granulated sugar and vanilla extract, beating until light and creamy.
04 - Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl as needed.
05 - Mix in the sour cream and flour until just combined. Be careful not to overmix.
06 - Pour half of the cheesecake filling over the cooled crust. Drizzle half of the caramel sauce over the filling and use a skewer or knife to gently swirl it through the batter.
07 - Add the remaining cheesecake filling. Repeat with the remaining caramel sauce, swirling again to create a marbled effect.
08 - Gently tap the pan to release air bubbles. Bake for 50-60 minutes, or until the center is set but still slightly wobbly when shaken.
09 - Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.
10 - Remove from the oven and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
# Expert Tips:
01 -
- The contrast between velvety smooth cheesecake and buttery caramel creates pure magic in every bite
- People will assume you spent all day making this, but the technique is surprisingly forgiving
02 -
- Room temperature ingredients combine seamlessly, while cold ones create stubborn lumps that never quite disappear
- The center should still jiggle when you remove it from the oven—continue baking and you will end up with a dry, disappointed cheesecake
03 -
- Place a pan of water on the lower rack while baking to create steam that keeps the cheesecake moist
- Run your knife under hot water between every single slice for picture perfect portions