Caramel Swirl Cheesecake Recipe
Ingredients
For the crust:
1 ½ cups crushed graham crackers (or digestive biscuits)
¼ cup brown sugar
½ cup melted butter
For the cheesecake filling:
24 oz (675 g) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
2 tsp vanilla extract
½ cup caramel sauce (plus more for swirling)
For the topping:
Whipped cream
Caramel sauce
Chocolate sauce (optional)
Instructions
1. Prepare the crust:
Preheat your oven to 325°F (160°C).
Mix crushed graham crackers, brown sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool.
2. Make the cheesecake filling:
In a large bowl, beat the cream cheese and sugar until smooth.
Add sour cream and vanilla extract, mix well.
Add eggs one at a time, mixing on low speed just until blended.
Pour half the batter over the crust.
3. Create the caramel swirl:
Drizzle some caramel sauce over the first layer.
Pour the rest of the cheesecake batter on top.
Swirl more caramel sauce on top using a knife or skewer to create a marble effect.
4. Bake the cheesecake:
Place the pan in a larger baking pan and fill halfway with hot water (water bath).
Bake for 60–70 minutes, until the center is almost set.
Turn off the oven, open the door slightly, and let it cool for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
5. Decorate and serve:
Top with whipped cream.
Drizzle caramel and chocolate sauce over the top before serving.
