Caramel Graham Cracker Cheesecake recipe

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Ingredients

½ cup butter
2 cups crushed graham crackers
⅔ cup white sugar
1 cup packed brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 large eggs

Nutrition Info

477.1 calories
carbohydrate: 42.9 g
cholesterol: 127.9 mg
fat: 32.3 g
fiber: 0.3 g
protein: 6.1 g
saturatedFat: 19.4 g
servingSize: -
sodium: 329.3 mg
sugar: 36.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place 1/2 cup butter into a large microwave-safe bowl, heat in a microwave until melted, about 15 seconds. Mix in crushed graham crackers and 2/3 cup white sugar. Press the mixture into the bottom of a pie plate, forming a crust.

  3. Bake crust in the preheated oven until firm, about 10 minutes. Remove from oven, reduce oven heat to 350 degrees F (175 degrees C).

  4. Combine brown sugar, 1/2 cup butter, milk, and vanilla extract in a saucepan over medium heat. Stir constantly until boiling, continue stirring until thickened, about 2 minutes more. Remove caramel sauce from heat and allow to cool.

  5. Mix cream cheese and 1/2 cup white sugar together in a bowl until smooth. Pour in 3/4 of the caramel sauce and mix until well blended. Mix in all 3 eggs at once. Pour the batter into the crust.

  6. Bake in the hot oven until edges darken but center is still a bit gooey, 35 to 45 minutes.

  7. Turn off the oven, open the oven door, and let cheesecake cool in the oven for about 1 hour.

  8. Reheat the remaining caramel sauce. Take cooled cheesecake out of the oven and pour warm sauce over. Let cool to room temperature, about 30 minutes. Cool 8 hours to overnight in the refrigerator.

Recipe Yield

1 9-inch pie

Recipe Note

This is a creamy, caramelly, cheesecake with a nice graham cracker crust.

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