Caramel Swirl Cheesecake (Printable)

Rich and creamy cheesecake with ribbons of luscious caramel swirled throughout on a buttery graham cracker crust.

# What You'll Need:

→ For the Crust

01 - 7 oz graham crackers or digestive biscuits, crushed
02 - 5.5 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar

→ For the Cheesecake Filling

04 - 32 oz cream cheese, softened
05 - 1 cup granulated sugar
06 - 1 tsp vanilla extract
07 - 4 large eggs
08 - 3/4 cup sour cream
09 - 2 tbsp all-purpose flour

→ For the Caramel Swirl

10 - 1 cup caramel sauce, store-bought or homemade

# How to Make It:

01 - Preheat oven to 350°F. Grease and line the base of a 9-inch springform pan with parchment paper.
02 - Combine crushed graham crackers, melted butter, and sugar in a medium bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - Beat cream cheese with a stand mixer or hand mixer until smooth. Add sugar and vanilla extract, beating until light and creamy.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
05 - Mix in sour cream and flour until just combined. Take care not to overmix.
06 - Pour half of the cheesecake filling over the prebaked crust. Drizzle half of the caramel sauce over the filling and use a skewer or knife to gently swirl it.
07 - Add the remaining cheesecake filling. Repeat with remaining caramel sauce, swirling again for a marbled effect.
08 - Tap pan gently to release air bubbles. Bake for 50 to 60 minutes, until center is set but still slightly wobbly.
09 - Turn off oven and leave cheesecake inside with door ajar for 1 hour.
10 - Remove from oven, cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before serving.

# Expert Suggestions:

01 -
  • The contrast between velvety cheesecake and buttery caramel creates moments of pure luxury in every bite
  • People will assume you spent all day making it, but the swirling technique is surprisingly forgiving
  • This cheesecake actually improves after a night in the fridge, making it perfect for make-ahead entertaining
02 -
  • Overbeating the eggs after adding them to the cream cheese will incorporate too much air, causing unsightly cracks and a puffed texture that collapses
  • The center will look underbaked when you remove it from the oven, but this is exactly how it should look as it continues cooking from residual heat
  • Room temperature ingredients are non-negotiable for preventing lumps and achieving that silky smooth texture that makes cheesecake so irresistible
03 -
  • If you notice small cracks forming on the surface while baking, don't panic as they often disappear during cooling
  • Run a thin knife around the edge of the pan immediately after removing from the oven to prevent cracking as it contracts

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