Caramel Cheesecake: A Sweet Indulgence!

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let it cool.

Make the Filling:
In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, caramel sauce, and sour cream until combined.

Assemble the Cheesecake:
Pour the cream cheese filling over the cooled crust. Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven and crack the door slightly, allowing the cheesecake to cool inside for 1 hour.

Chill the Cheesecake:
After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to allow it to set properly.

Serve:
Before serving, drizzle the cheesecake with caramel sauce and add any optional toppings like whipped cream, sea salt flakes, or chopped nuts.

Serving and Storage Tips