Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce, plus extra for drizzling
- 1/4 teaspoon salt
If you’re feeling adventurous, consider swapping the graham crackers for chocolate cookies for a twist, or add a sprinkle of sea salt to the caramel for a sophisticated contrast.
Instructions
- Preheat your oven to 325°F (160°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang to lift the cheesecake out easily.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of the prepared dish to create the crust.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 3 minutes. This step always reminds me of my abuela’s patient stirring, ensuring every bite is just right.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and salt, then fold in the caramel sauce until fully incorporated.
- Pour the cheesecake batter over the crust, spreading it evenly. Bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle.
- Let the cheesecake cool to room temperature, then refrigerate for at least 3 hours or overnight. Patience is key here, much like waiting for my abuela’s tortillas to puff perfectly.
- Once chilled, lift the cheesecake out using the parchment overhang. Cut into bite-sized cubes and drizzle with extra caramel sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International