Cheesecake Factory Caramel Cheesecake Recipe
When it comes to indulgent desserts, nothing beats the rich layers and flavors of a Cheesecake Factory-style caramel cheesecake! This recipe balances a creamy cheesecake base with gooey caramel and adds a touch of crunch with pecans. I always make sure to let the cheesecake cool slowly in the oven after baking to avoid cracks; this makes all the difference in achieving that smooth, velvety texture you love.
Ingredients
- 2 cups Graham Cracker Crumbs
- 1/4 cup Sugar
- 1/2 cup Butter melted
- 32 oz. Cream Cheese softened
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 4 Large Eggs
- 1 cup Caramel Sauce
- 1/2 cup Sour Cream
Instructions
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter.
- Press this mixture into the bottom and slightly up the sides of a springform pan.
- Refrigerate the crust as you prepare the filling.
- Preheat your oven to 325°F (about 165°C).
- In a large bowl, beat cream cheese until smooth, then add sugar and vanilla extract.
- Blend until smooth and creamy.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition.
- Ensure the mixture is smooth by scraping down the sides of the bowl as needed.
- Carefully spread half of the caramel sauce over the chilled crust.
- Pour the cheesecake batter over the caramel layer in the pan.
- Bake in the preheated oven for 60–75 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool slowly for an hour.
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