Vanilla and Caramel Cheesecake

Vanilla and Caramel Cheesecake is a creamy dessert with a sweet, crunchy crust. You make it by mixing cream cheese with sugar and eggs, and adding vanilla for flavor. On top, you put a special sauce made from sugar and butter called caramel.

This cheesecake has a beautiful swirl on top and is served with banana slices. It’s a tasty treat that looks fancy but is simple to make.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10 crackers)
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 4 8-ounce packages cream cheese, softened at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup sour cream, at room temperature

Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, at room temperature and cut into pieces
• 1/2 cup heavy cream, at room temperature
• 1 teaspoon salt

For Garnish:

• Banana slices (optional)

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How to Make Vanilla and Caramel Cheesecake:

1. Preparing the Crust:

1. Preheat your oven to 350°F (175°C).
2. Mix graham cracker crumbs with melted butter and sugar until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes then remove from the oven and let cool while you make the filling.

2. Making the Caramel Sauce:

1. Heat the sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula or wooden spoon.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful as the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in the heavy cream while stirring. The mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in the salt. Allow to cool down before using.

3. Making the Cheesecake Filling:

1. Reduce the oven temperature to 325°F (160°C).
2. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
3. Add the eggs, one at a time, fully incorporating after each addition.
4. Mix in vanilla extract and sour cream until smooth.
5. Pour the cheesecake filling over the cooled crust, smoothing out the top with a spatula.

4. Creating the Caramel Marble Effect:

1. Drizzle the caramel sauce over the filling.
2. Using a toothpick or a knife, gently swirl the caramel into the cheesecake filling to create a marbled effect.

5. Baking the Cheesecake:

1. Place the springform pan onto a large piece of aluminum foil and fold up the sides around it (this is to prevent water from seeping into the pan when using a water bath).
2. Place the foil-wrapped springform pan into a larger pan and pour boiling water into the larger pan until it’s halfway up the side of the springform pan.
3. Bake for 55-70 minutes, or until the edges are set and the middle is just slightly jiggly.
4. Turn off the oven and leave the door closed for 1 hour. Then, remove the cheesecake from the water bath and place it on a cooling rack to cool completely.

6. Serving & Chilling the Cheesecake:

1. Once the cheesecake has cooled, refrigerate it for at least 4 hours, or overnight.
2. Before serving, gently run a knife around the edge of the cheesecake.
3. Release the springform pan sides, and transfer the cheesecake to a serving plate.
4. If desired, garnish with fresh banana slices just before serving.

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You May Also Enjoy:

• Fluffy Japanese Cheesecake
• AMAZING Strawberry Cheesecake Bars
• Cream Cheese Banana Bread
• Chocolate Layer Cake with Caramel Filling

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