This caramel cheesecake features a rich cream cheese filling swirled with homemade caramel sauce on a buttery graham cracker crust. Made with simple ingredients, it’s baked in a water bath for a smooth, crack-free finish. Perfect for holidays, dinner parties, or any dessert table, this recipe delivers bakery-style results at home. Includes instructions for homemade caramel and tips for perfect texture and flavor.

A rich and creamy cheesecake swirled with homemade caramel sauce, set over a buttery graham cracker crust. This showstopping dessert is perfect for special occasions or when you’re craving something decadent and comforting.

Table of Contents

Ingredients

For the Caramel Sauce

200g (1 cup) granulated sugar
56g (¼ cup) water
1 tbsp corn syrup (or golden syrup/liquid glucose)
86g (6 tbsp) unsalted butter
120g (½ cup) heavy cream
½ tsp salt

For the Cheesecake Base

180g (1½ cups) graham cracker crumbs (or digestive biscuits)
86g (¾ stick) unsalted butter, melted
2 tbsp light brown sugar

For the Cheesecake Filling

900g (31 oz) cream cheese, at room temperature
100g (½ cup) granulated sugar
3 tbsp cornstarch
2 large eggs
1 large egg yolk
1 tsp vanilla extract
250g (¾ cup) caramel sauce (from above)
120g (½ cup) heavy cream

Instructions

Make the Caramel Sauce

In a saucepan over medium-low heat, combine sugar, water, and corn syrup. Do not stir. Let it melt and come to a gentle boil.
When the mixture begins to turn amber, add the butter and stir gently.
Let it boil for 1 minute while stirring, then slowly add the cream (it will bubble).
Boil for another minute, remove from heat, and stir in the salt. Let it cool to room temperature.

Make the Cheesecake Base

Pulse the graham crackers into fine crumbs using a food processor or crush them in a sealed bag.
Mix the crumbs with melted butter and brown sugar until it resembles wet sand.
Press the mixture into the base of a springform pan. Chill or pre-bake for 10 minutes at 180°C (350°F) if desired.

Make the Cheesecake

Preheat oven to 170°C (335°F). Wrap the outside of your springform pan in foil for a water bath.
In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth.
Add eggs and yolk one at a time, mixing just until combined.
Mix in vanilla and cooled caramel sauce.
Slowly pour in the cream while stirring gently.
Pour the batter into your prepared crust and place the pan into a roasting dish. Fill the dish with hot water halfway up the sides.
Bake for 45 minutes. The edges should be set, and the center should still wobble slightly.
Turn the oven off, crack the door, and let it cool for 1 hour inside the oven.
Remove and cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight.

Serve

Slice the cheesecake and top each serving with additional caramel sauce. Add whipped cream for extra richness.

Tips

Use room-temperature ingredients to prevent lumps in the batter.
Don’t rush the caramel—watch it closely to avoid burning.
For best texture, avoid overmixing the batter once the eggs are added.
A water bath helps prevent cracks and ensures a creamy texture.

Variations and Substitutions

Crust Options: Use digestive biscuits, Biscoff cookies, or crushed shortbread instead of graham crackers.
Caramel: Store-bought caramel sauce can be used in a pinch, but the homemade version is richer.
Salted Caramel Twist: Increase salt to ¾ tsp for a stronger salty-sweet contrast.

FAQs

Can I make this cheesecake ahead of time?
Yes, it’s even better made a day ahead to allow flavors to develop and the texture to set fully.

What if I don’t have a water bath?
You can bake without it, but use a lower temperature and place a tray of water on the lower oven rack to create steam.

How do I store leftovers?
Refrigerate for up to 5 days in an airtight container or tightly wrapped.

Serving Suggestions

Serve chilled with extra caramel sauce.
Add whipped cream, flaky sea salt, or chopped pecans on top.
Great with a hot cup of coffee or a scoop of vanilla ice cream.

Why You’ll Love This Recipe

Creamy, rich texture with a buttery crust.
Balanced sweetness with a hint of salt.
Impressive presentation for gatherings and holidays.
Homemade caramel adds deep, buttery flavor.
Make-ahead friendly and easy to slice cleanly.