Caramel cheesecake

Step 3: Bake the Cheesecake

Place the pan in a water bath (wrap the bottom in foil and place in a larger pan filled with hot water to prevent cracking).
Bake at 325°F for 55–65 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Then refrigerate for at least 4 hours (preferably overnight).

Step 4: Add Caramel Topping

Once the cheesecake is chilled and set, pour ½ cup caramel sauce over the top, spreading gently to the edges. Sprinkle with sea salt for that classic sweet-salty contrast.

Optional: Drizzle with additional caramel just before serving for that irresistible look.

✨ Tips for the Perfect Caramel Cheesecake

• Use room temperature ingredients for a smoother batter.
• Avoid overmixing to prevent cracks and air bubbles.
• Chill thoroughly — cheesecake always tastes better the next day.
• Try homemade caramel for extra flavor (just sugar, butter, and cream!).

🥄 Serving Suggestions

• Serve with whipped cream and a drizzle of warm caramel.
• Add toasted pecans or almonds on top for crunch.
• Pair with a hot espresso or vanilla latte for dessert perfection.

📝 Final Thoughts

Whether you’re celebrating a special moment or just treating yourself, Caramel Cheesecake is a dessert that never disappoints. Its creamy texture and golden caramel topping make every bite feel like a luxury. And with simple ingredients and make-ahead ease, it’s as practical as it is decadent.

This is so smart — because caramel + cheesecake = dessert magic.

Would you like a no-bake version of this recipe or tips for making it gluten-free? Let me know — I’ve got you covered!