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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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!