New York Cheesecake with Caramel Sauce
Adapted from Paula Deen Cheesecake with Praline Sauce
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Servings: 12 slices
Ingredients
- Crust
- 1 ½ cups graham cracker crumbs
- 4 tablespoons melted butter
- ¼ cup ½ stick butter
- Filling
- 3 8 ounce packages cream cheese, room temperature
- 1 cup granulated sugar
- 5 eggs
- 1 tablespoon vanilla extract
- Sour Cream Topping
- 1 ½ cups sour cream
- 4 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- For crust, stir together the graham cracker crumbs, sugar, and butter. Pat mixture into the bottom and sides of a 9-inch spring form pan.
- Make the filling: In a large bowl, beat together the cream cheese and granulated sugar. Beat in the eggs, 1 at a time, and then beat in vanilla. Pour the filling into crust and bake for 1 hour. Remove cake from the oven and cool for 10 minutes.
- Meanwhile, make the topping: In a bowl, mix sour cream, sugar, and vanilla until well blended. Spread mixture over warm cake and return to the oven for additional 4 minutes. (cool the total 10 minutes or topping will not be even). Let the cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours. At serving time, run a table knife around the edges of the pan to loosen the cake from the pan. Removes sides of the pan and place cake on a platter, leaving it on the bottom of the pan. Pour prepared caramel over the cake, store in the refrigerator until ready to serve.
Notes
Paula's recipe did not make enough topping for my cake. It was too thin, and covered the cake in an uneven and splotchy manner. Be sure to double the topping step, and you should be good to go or use bottled caramel. I used, ½ bottle Hershey Caramel topping (may be made from scratch, about 2 cups)
Be sure to let the cake cool completely before removing the sides of the pan, I'm never patient enough to wait...I cracked my cake but was able to save the look by adding the caramel sauce!