Caramel Swirl Cheesecake (Printable Version)

Creamy vanilla cheesecake with caramel ribbons on buttery graham crust

# What You'll Need:

→ For the Crust

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

→ For the 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

→ For the Caramel Swirl

10 - 1 cup caramel sauce

# Directions:

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 to prevent incorporating excess air.
06 - Pour half the cheesecake filling over the prebaked 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 to create a marbled effect.
08 - Tap pan gently to release air bubbles. Bake for 50-60 minutes until center is set but still slightly wobbly.
09 - Turn off oven and leave cheesecake inside with door ajar for 1 hour to prevent cracking.
10 - Remove from oven and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.

# Expert Hints:

01 -
  • The caramel ribbons create stunning slices that impress everyone at the table
  • Buttery graham crust balances the rich cream cheese filling perfectly
  • Make it ahead and let the refrigerator do all the work overnight
02 -
  • Cold cream cheese creates lumps that never disappear no matter how long you mix
  • Opening the oven too early causes cracks that nothing can fix
  • Over swirling blends the caramel into the batter instead of creating distinct ribbons
03 -
  • Place a shallow water pan on the lower oven rack for extra humidity
  • The center continues cooking while it cools so do not overbake

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