Creamy Vanilla Caramel Cheesecake
Indulge in the decadence of our Creamy Vanilla Caramel Cheesecake, a stunning dessert featuring a buttery graham cracker crust, velvety cream cheese filling, and a luscious homemade caramel topping. Perfectly baked using the water bath technique to ensure a crack-free surface, this cheesecake is infused with fragrant vanilla and a hint of tangy Greek yogurt for a balanced flavor. Topped with silky salted caramel, each bite offers a perfect harmony of sweetness and richness. Whether you're celebrating a special occasion or treating yourself, this easy-to-follow recipe will dazzle your taste buds and guests alike.
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Ingredients
- 240 g graham crackers
- 115 g unsalted butter, melted
- 50 g granulated sugar (for crust)
- 680 g cream cheese, softened
- 200 g granulated sugar (for filling)
- 120 g plain Greek yogurt
- 2 tsp vanilla extract
- 3 whole eggs
- 120 ml heavy cream
- 150 g granulated sugar (for caramel)
- 60 g unsalted butter (for caramel)
- 80 ml heavy cream (for caramel)
- 1 pinch salt
Directions
Step 1
Preheat your oven to 160°C (325°F) and grease a 9-inch (23 cm) springform pan. Wrap the outside of the pan in aluminum foil to prepare for a water bath.
Step 2
To make the crust: In a food processor, finely crush the graham crackers into crumbs. Transfer to a mixing bowl and stir in the melted butter and granulated sugar until the mixture resembles wet sand. Press the mixture into the bottom of the prepared pan and slightly up the sides to form an even layer. Bake the crust for 10 minutes, then cool completely.
Step 3
To make the filling: In a large bowl, beat the softened cream cheese and granulated sugar with a handheld or stand mixer until smooth, about 2-3 minutes. Add the Greek yogurt and vanilla extract, and mix until combined. Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing. Finally, pour in the heavy cream and mix until smooth.
Step 4
Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan inside a large roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan. This water bath technique helps prevent cracks.
Step 5
Bake the cheesecake for 70-80 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour. Remove it from the water bath, then let it cool to room temperature before refrigerating for at least 6 hours or overnight.
Step 6
To make the caramel topping: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a heatproof spatula. Once the sugar melts and turns amber, add the butter and stir until fully incorporated. Slowly pour in the heavy cream (be careful, as it may bubble vigorously) while stirring. Add a pinch of salt and stir well. Let the caramel cool slightly before pouring over the chilled cheesecake.
Step 7
Once the caramel topping has been added, refrigerate the cheesecake for 30 more minutes before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (1973.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7373.5 |
| Total Fat 513.3g | 0% |
| Saturated Fat 288.6g | 0% |
| Polyunsaturated Fat 18.2g | |
| Cholesterol 1915.6mg | 0% |
| Sodium 3615.5mg | 0% |
| Total Carbohydrate 621.0g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 526.7g | |
| Protein 88.4g | 0% |
| Vitamin D 152.6IU | 0% |
| Calcium 1062.3mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 1364.2mg | 0% |
Source of Calories