Description
If you’re a fan of rich, indulgent desserts, Caramel Candy Cheesecake is the perfect treat to satisfy your sweet tooth. With a buttery graham cracker crust, a creamy and velvety cheesecake filling, and a decadent caramel sauce topping, this cheesecake is an irresistible combination of flavors and textures. The addition of chopped caramel candy bars, like Twix, takes it to the next level, adding a delightful crunch and caramel flavor in every bite.
Ingredients
Scale
For the Crust:
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- 1 1/2 cups graham cracker crumbs
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- 1/4 cup sugar
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- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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- 3 packages (8 oz each) cream cheese, softened
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- 1 cup granulated sugar
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- 1 tsp vanilla extract
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- 3 large eggs
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- 1/4 cup sour cream
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- 1/4 cup heavy cream
For the Caramel Sauce:
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- 1/2 cup heavy cream
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- 1/4 cup unsalted butter
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- 1/2 cup brown sugar
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- 1/4 tsp vanilla extract
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- Pinch of salt
For the Candy Bar Topping:
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- 2–3 caramel candy bars (e.g., Twix), chopped
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- Whipped cream (for serving)
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- Additional caramel sauce (for drizzling)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan or line it with parchment paper for easy removal.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter together. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of the prepared pan, creating a compact and even layer. Bake for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, combine the softened cream cheese and granulated sugar, beating until the mixture is smooth and creamy.Add the vanilla extract, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the sour cream and heavy cream until the mixture is smooth.
- Pour the cheesecake batter over the cooled crust, spreading it evenly.
- Bake the Cheesecake:
- Bake the cheesecake for 50-60 minutes, or until the center is just set and slightly jiggles when gently shaken.
- Turn off the oven and allow the cheesecake to cool with the door slightly open for about an hour. Afterward, move it to the refrigerator and chill for at least 4 hours or overnight for optimal results.
- Prepare the Caramel Sauce:
- In a small saucepan over medium heat, combine the heavy cream, butter, and brown sugar. Mix until the butter has melted and the mixture becomes smooth.
- Bring the mixture to a simmer and cook for about 5 minutes, allowing it to thicken slightly.
- Add the vanilla extract and a pinch of salt, then take the mixture off the heat. Let it cool before drizzling over the cheesecake.
- Assemble the Cheesecake:
- Once the cheesecake has chilled and set, remove it from the springform pan.
- Drizzle the caramel sauce evenly over the cheesecake.
- Sprinkle the chopped caramel candy bars over the cheesecake for a crunchy, caramel-filled topping.
- Serve:
- Top with whipped cream and drizzle extra caramel sauce over it.
- Slice and serve chilled. Enjoy the rich, creamy texture and the burst of caramel flavor in every bite!
Notes
- Room Temperature Storage: Store any leftovers in an airtight container at room temperature for up to 2 hours.
- Refrigeration: Keep the cheesecake in the refrigerator for up to 5 days. Ensure it is covered tightly to prevent it from absorbing odors.
- Freezing: After cooling completely, wrap the cheesecake tightly in plastic wrap and foil. Place it in a freezer-safe container, and it can be frozen for up to 2 months. Allow it to thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38 grams
- Sodium: 210 mg
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 41 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 105 mg
Keywords: Caramel Cheesecake, Candy Bar Cheesecake, Caramel Sauce, Cheesecake Recipe, Caramel Dessert