Description
Indulge in this Golden Caramel Symphony Cheesecake, a decadent dessert featuring a buttery graham cracker crust, a velvety cream cheese filling, and a rich caramel topping that creates a harmonious balance of sweetness and creaminess in every bite.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup caramel sauce (plus extra for topping)
For the Topping:
1/2 cup heavy cream
1/4 cup caramel sauce
Optional: sea salt flakes, whipped cream, caramel curls
Instructions
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Preheat Oven: Preheat to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks if using a water bath.
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Make the Crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and bake for 8–10 minutes. Let cool.
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Prepare the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and caramel sauce until fully combined.
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Bake: Pour filling over the crust. Place pan in a larger baking dish filled with 1 inch of hot water. Bake for 55–65 minutes, or until center is just set with a slight jiggle.
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Cool & Chill: Turn off oven, crack the door, and let cheesecake rest inside for 1 hour. Then chill in the fridge for at least 4 hours or overnight.
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Make the Topping: Heat heavy cream and caramel sauce together until smooth. Cool slightly, then pour over chilled cheesecake. Garnish with sea salt flakes or whipped cream if desired.
Notes
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For clean slices, wipe the knife between each cut.
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Use a homemade caramel sauce for a richer, deeper flavor.
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Store in the fridge up to 5 days or freeze slices for up to a month.
