Caramel Cheesecake

Ingredients

Cake

4 Large Eggs

3 Tbsp Flour

1 Cup Sugar

1 Cup Sour Cream

24 Oz Cream Cheese

3 Tbsp + 1 Tbsp Caramel

1 Tbsp Vanilla Paste

Crust

1/2 Cup Unsalted Butter melted

2 Cups Graham Crackers

3 Tbsp Sugar

Directions

1. In the bottom of a spring from pan and a layer of parchment and grease the side with butter.

2. Preheat oven to 325°.

3. In a food processor add all of the crust ingredients and pulse until the graham cracker are fine and everything is combined.

4. Press the mix into the bottom of the pan and bake for 10 minutes. Set aside.

5. In the bowl of a stand mixture add cream cheese, flour and sugar mix on low until fluffy.

6. Add in the sour cream and vanilla combine. Once mix add in one egg at a time mix on low in between.

7. Keeping a low speed stir in the 3 tbsp carmel and scrape the edges to evenly mix.

8. Reduce the oven heat to 300° and place a roasting pan in the oven (that is big enough for the spring cake pan to fit into in a water bath in the roasting pan) Leave for 10 minutes.

9. Pour the cheesecake mix over the cooked crust and drizzle the top with the leftover caramel and use a toothpick to swirl it. Cover the bottom of the cake pan with a double layer of foil and place it into the roasting pan.

10. Fill the outside with water carefully leaving 2 inches of space for the top. Place cake into the over for 1 hour and 15 minutes the center should be set but jiggly. Once the time is up turn the oven off but allow the cake to sit for 30 more minutes in the oven. After 30 minutes open the oven door but the the cake in.

11. Remove from oven and place in the fridge to finish setting for 6 hours before serving.

12. Remove cake from pan and serve. Enjoy!

Recipe Recap