![](https://thebakersjunction.com/wp-content/uploads/2024/07/DALL·E-2024-06-30-20.50.35-A-beautifully-presented-eggless-caramel-cheesecake-on-a-plate.-The-cheesecake-has-a-smooth-creamy-texture-with-a-golden-caramel-sauce-drizzled-on-top.webp)
Caramel Cheesecake
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 cups cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and continue to beat until well combined.
- Mix in the sour cream, heavy cream, cornstarch, vanilla extract, and lemon juice until smooth.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake:
- Place the springform pan in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the springform pan (this is a water bath to prevent cracking).
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Caramel Sauce:
- In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture turns a deep amber color.
- Carefully add the warmed heavy cream, butter, vanilla extract, and salt, stirring constantly until smooth. Be cautious, as the mixture will bubble up.
- Remove from heat and let the caramel sauce cool slightly.
- Assemble the Cheesecake:
- Remove the cheesecake from the springform pan and place it on a serving plate.
- Pour the cooled caramel sauce over the top of the cheesecake, allowing it to drip down the sides.
- Slice and serve your delicious eggless caramel cheesecake!
Enjoy this rich, creamy, and indulgent eggless caramel cheesecake that’s perfect for any occasion!