This caramel cheesecake recipe is for all you sweet dessert lovers! The thick caramel sauce makes this creamy cake even more decadent.
How To Make Copycat Cheesecake Factory Caramel-Coated Cheesecake
Making the cake crust
Preheat oven to 375ºF. Butter the bottom of a large springform pan.
Mix cracker crumbs, butter, baking cocoa and sugar in a large bowl.
Press the mixture onto the bottom of the pans and bake in the oven until golden. After the pan cools, butter its sides.
Lower oven temperature to 350ºF.
Making the cake filling
Combine cream cheese, sugar, zests, and vanilla extract in a bowl, beating with a mixer until it becomes light and creamy.
Thicken by mixing in flour, followed by mixing in eggs and egg yolks.
Mix in sour cream until filling is smooth. Pour over the crust in the pan.
Baking the cake
Wrap the pan in foil and place in a large roasting pan halfway full with hot water.
Bake for 1 hour and 30 minutes. Remove from oven and refrigerate overnight.
Making the caramel
Whisk caramel ingredients (except vanilla extract) together in a saucepan and heat on medium-low for 5 to 7 minutes.
Once it thickens, stir in vanilla extract and cook for another minute.
Turn off the heat, cool slightly and pour onto the cheesecake.
Add melted chocolate on top if desired and serve.
- Sugar: 59g
- Calcium: 183mg
- Calories: 792kcal
- Carbohydrates: 68g
- Cholesterol: 256mg
- Fat: 54g
- Fiber: 1g
- Iron: 2mg
- Potassium: 275mg
- Protein: 12g
- Saturated Fat: 27g
- Sodium: 559mg
- Vitamin A: 2139IU
- Vitamin C: 3mg
Have your own special recipe to share? Submit Your Recipe Today!