Caramel Swirl Cheesecake (Print View)

Rich creamy cheesecake with caramel ribbons on buttery graham cracker crust

# What You Need:

→ Crust

01 - 7 oz graham crackers, crushed
02 - 5 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Cheesecake Filling

04 - 32 oz cream cheese, softened
05 - 1 cup granulated sugar
06 - 1 tsp vanilla extract
07 - 4 large eggs
08 - 3/4 cup sour cream
09 - 2 tbsp all-purpose flour

→ Caramel Swirl

10 - 1 cup caramel sauce

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine crushed graham crackers, melted butter, and sugar in a medium bowl. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - Using a stand mixer or hand mixer, beat cream cheese until smooth. Add sugar and vanilla extract, beating until light and creamy.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
05 - Mix in sour cream and flour until just combined. Avoid overmixing.
06 - Pour half the cheesecake filling over the crust. Drizzle half the caramel sauce over the filling and use a skewer or knife to gently swirl it.
07 - Add remaining cheesecake filling. Repeat with remaining caramel sauce, swirling again for a marbled effect.
08 - Tap pan gently to release air bubbles. Bake for 50-60 minutes until the center is set but still slightly wobbly.
09 - Turn off oven and leave cheesecake inside with the door ajar for 1 hour.
10 - Remove from oven and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.

# Expert Hints:

01 -
  • The caramel creates these gorgeous ribbons that make every slice look like you ordered it from a bakery
  • That graham cracker crust stays perfectly crisp underneath all that velvety cheesecake goodness
  • You can make it ahead and impress everyone without last minute stress
02 -
  • Room temperature ingredients prevent lumps and help everything blend smoothly
  • Overmixing after adding eggs introduces air bubbles that can cause cracking
  • The gradual cooling prevents those dramatic cracks we all want to avoid
03 -
  • Place a pan of water on the lower rack while baking to create a humid environment
  • The center should still jiggle slightly when you remove it from the oven
  • Wrap the outside of your springform pan with foil to prevent any leaks

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