Ingredients
Scale
- 1.5 cups graham cracker crumbs (finely crushed)
- 0.5 cups unsalted butter (melted)
- 3 packages cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup caramel sauce (for topping)
Instructions
- Preheat the oven to 325°F and grease a 9-inch springform pan lightly.
- Combine graham cracker crumbs and melted butter in a bowl; mix until resembling wet sand.
- Press the crumb mixture into the bottom of the pan to form an even crust and set aside.
- Beat softened cream cheese on medium speed until smooth and free of lumps.
- Add granulated sugar and beat until glossy.
- Add eggs, one at a time, mixing gently after each until just combined.
- Stir in vanilla extract by hand to avoid overmixing.
- Pour the filling over the prepared crust and smooth with a spatula.
- Bake for 50 to 60 minutes or until the center is set with a slight jiggle.
- Cool at room temperature for one hour, then chill in the refrigerator for at least four hours.
- Spread caramel sauce over the chilled cheesecake just before serving and slice with a warm knife for clean edges.
Notes
Use room temperature cream cheese for a silky filling. Mixing on low speed after adding eggs helps to prevent cracks. A water bath can help reduce surface cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg