Baked Caramel  Cheesecake

Caramel cheesecake is the perfect indulgent dessert! You’ll love this rich and velvety smooth cheesecake topped with homemade salted caramel sauce.

Make crust: Whisk together graham cracker crumbs, granulated sugar, and salt in a medium bowl.

Step 1

Add melted unsalted butter to the bowl.

Step 2

Mix until completely incorporated and mixture comes together in large pieces.

Step 3

Press graham cracker crust firmly across bottom and 1/2-inch up sides of prepared pan. Pack tightly with a measuring cup.

Step 4

Par-bake crust at 350°F for 10 to 11 minutes, until light golden and set. Cool for 30 minutes. Reduce oven temperature to to 300°F.

Step 5

Make filling: Place cubed cream cheese, sugar, arrowroot starch, and salt in a large mixer bowl.

Step 6

Mix on low speed for 1 minute. Scrape down the bowl with a rubber spatula.

Step 7

Add room temperature sour cream and vanilla extract.

Step 8

Mix on low speed for 30 seconds, then scrape down the bowl.

Step 9

Add eggs one at a time, mixing in each egg on low speed just until combined, about 10 seconds.

Step 10

Scrape down the bowl with a spatula after each egg.

Step 11

Pour cheesecake batter over the graham cracker crust and smooth top with an offset spatula.

Step 12

 Bake cheesecake at 300°F for 60 to 65 minutes. Gradually cool in the oven for 75 minutes, then cool on a wire rack for 1 hour.

Step 13

Chill cheesecake overnight, then top with caramel sauce before serving.

Step 14

Caramel lovers will love this cheesecake!