Butter Caramel Cheesecake Recipe

If you’re a cheesecake lover, prepare yourself for a treat. This Butter Caramel Cheesecake combines the creamy richness of traditional cheesecake with the luxurious flavor of homemade butter caramel sauce. It’s an indulgent dessert that will impress your guests and satisfy your sweet tooth. Perfect for special occasions or simply as a delightful end to a meal, this cheesecake is sure to become a favorite in your recipe collection.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter caramel sauce (store-bought or homemade)

For the Butter Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• Pinch of salt

Instructions:

Prepare the Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon or the bottom of a glass to compact the crust.
4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Prepare the Butter Caramel Sauce:

1. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a smooth, amber-colored liquid. Be careful not to burn it.
2. Once the sugar is melted, add the butter pieces. The mixture will bubble up, so stir continuously until the butter is fully melted and incorporated.
3. Slowly pour in the heavy cream while stirring. The mixture will bubble vigorously. Continue to stir until the caramel sauce is smooth and well combined.
4. Add a pinch of salt and stir. Remove from heat and let it cool slightly.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
3. Mix in the vanilla extract.
4. Gently fold in the 1/2 cup of butter caramel sauce until well combined.
5. Pour the cheesecake batter over the cooled crust, spreading it evenly.

Bake the Cheesecake:

1. Place the springform pan in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.
2. Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
4. Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Serve:

1. Before serving, drizzle additional butter caramel sauce over the top of the cheesecake. You can also serve extra sauce on the side for added indulgence.
2. Slice the cheesecake with a sharp knife, wiping the blade clean between cuts to ensure neat slices.

Cook’s Notes and Variations:

• For a nutty twist, add a handful of chopped pecans or walnuts to the crust mixture.
• If you prefer a lighter texture, fold in a cup of whipped cream into the cheesecake filling before baking.
• For a deeper flavor, use dark brown sugar instead of granulated sugar in the caramel sauce.
• To prevent the cheesecake from cracking, make sure not to overbake it and avoid opening the oven door during the baking process.

Keto and Low-Carb Versions:

• Use almond flour instead of graham cracker crumbs for the crust and a keto-friendly sweetener such as erythritol instead of granulated sugar.
• Substitute the sugar in the cheesecake filling and caramel sauce with a low-carb sweetener like stevia, monk fruit, or erythritol.
• Ensure the cream cheese and heavy cream used are full-fat and have no added sugars.

Frequently Asked Questions (FAQs):

Q: Can I make this cheesecake ahead of time? A: Absolutely! Cheesecakes often taste even better the next day as the flavors meld together. You can prepare it up to 2 days in advance and store it in the refrigerator until ready to serve.

Q: Can I freeze this cheesecake? A: Yes, this cheesecake freezes well. Wrap individual slices in plastic wrap and place them in an airtight container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Q: What if I don’t have a springform pan? A: You can use a regular 9-inch cake pan, but make sure to line it with parchment paper for easier removal. The water bath can still be used by placing the cake pan in a larger baking dish filled with hot water.

This Butter Caramel Cheesecake is the epitome of dessert perfection. With its creamy texture, rich caramel flavor, and buttery graham cracker crust, it’s bound to impress. Whether you’re making it for a special occasion or just because, this cheesecake will not disappoint. Plus, with keto and low-carb variations available, everyone can enjoy a slice of this decadent treat. So roll up your sleeves, gather your ingredients, and get ready to bake a dessert that will leave everyone asking for seconds!