Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan.
Bake for 10 minutes, then remove and let cool.
2. Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and vanilla extract, mixing until fully incorporated.
Add eggs one at a time, beating gently after each addition.
Fold in sour cream or heavy cream until smooth.
Pour filling over cooled crust and smooth the top.
3. Bake the Cheesecake:
Place the springform pan in a larger pan and add hot water to create a water bath (optional for a creamier texture).
Bake for 50–60 minutes, or until the center is almost set (it will slightly jiggle).
Turn off the oven, crack the oven door, and let cheesecake cool inside for 1 hour.
Remove from oven and refrigerate at least 4 hours or overnight.
4. Make the Caramel Sauce:
In a medium saucepan over medium heat, melt sugar until it turns a golden amber color.
Carefully add butter (it will bubble) and stir until melted.
Slowly add heavy cream while stirring.
Add a pinch of salt and let the caramel cool slightly.
5. Assemble:
Pour the caramel sauce over the chilled cheesecake.
Slice and serve. Optional: sprinkle a little sea salt on top for a salted caramel twist.
Tips:
For a quicker version, use store-bought caramel sauce.
To prevent cracks, avoid overbaking and always let the cheesecake cool gradually.
You can top with chopped nuts or chocolate shavings for extra texture.
If you want, I can also give a no-bake caramel cheesecake version that’s creamy and takes under 15 minutes to prepare—perfect for when you don’t want to bake.
