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Caramel Candy Cheesecake

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This Caramel Candy Cheesecake is a rich and creamy dessert perfect for any celebration. A buttery graham cracker crust supports a luscious cheesecake filling, all topped with gooey caramel and crushed candy pieces. It’s the ultimate indulgence for caramel lovers!

Ingredients

Scale

Crust:

  • 1 ½ cups graham cracker crumbs
  • â…“ cup unsalted butter, melted
  • 2 tbsp granulated sugar

Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream

Topping:

  • 1 cup caramel sauce
  • 1 cup assorted caramel candies, crushed or chopped (e.g., Rolo, Werther’s, or similar)

Instructions

  1. Prepare the Crust:
    Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  2. Make the Cheesecake Filling:
    In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla and mix. Beat in eggs one at a time, followed by the sour cream. Pour the filling over the cooled crust.
  3. Bake the Cheesecake:
    Place the springform pan in a larger baking dish and fill the dish with 1 inch of hot water to create a water bath. Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
  4. Cool and Chill:
    Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
  5. Add the Topping:
    Once chilled, pour caramel sauce evenly over the cheesecake. Sprinkle the crushed caramel candies on top. Serve and enjoy!

Notes

  • For a firmer crust, chill it in the fridge for 15 minutes before adding the filling.
  • Use a sharp knife dipped in warm water to slice cleanly.

Find it online: https://recipe.newsvks.com/caramel-candy-cheesecake/