Add in eggs one at a time, mixing on low speed after each just until incorporated (don’t over-mix).
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Finally, fold in about half of your cooled caramel sauce (reserve the remainder for topping) so you get a nice caramel swirl in the batter.
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4. Bake the Cheesecake
Pour the filling over the pre-baked crust in the springform pan. Smooth the top.
(Optional but highly recommended) Set up a water bath: wrap the outside of the springform pan in foil to prevent leaks, place it inside a larger roasting pan and pour in enough boiling water to come ~½ way up the sides. This helps the cheesecake bake evenly, stay creamy and reduce cracking.
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Bake in preheated oven: For ~50-70 mins (depending on size/oven) until the edges are set and the center is slightly wobbly when gently shaken. Some recipes bake ~1 hr.
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When done, turn off oven, crack the oven door open, and let the cheesecake sit in the oven for ~30-60 minutes to cool slowly (helps avoid cracks). Then remove and cool to room temperature.
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Once cooled, refrigerate for at least 4 hours (ideally overnight) to fully set.
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5. Finish & Serve
Before serving, remove the outer ring of the springform pan.
Drizzle or spread the remaining caramel sauce over the top of the cheesecake. Sprinkle with flaky sea salt if you like.
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Slice with a sharp hot knife (dip in hot water between cuts for cleaner slices).
Serve chilled. Store leftover slices in fridge (covered) for up to ~3-5 days. You can also freeze without caramel topping for longer storage.
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📝 Tips & Tricks for Best Results
Room-temperature ingredients: Cream cheese, eggs, sour cream all should be at room temp so your batter is smooth.
Avoid over-mixing: Over-beating can incorporate too much air and lead to cracks.
Water bath: As noted, it ensures gentle, even baking for creamy texture and fewer cracks.
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Bake until just set: The center should jiggle a little – it will firm up in fridge.
Cool slowly: Letting it cool gradually in the oven before full refrigeration helps avoid the surface sinking or cracking.
Caramel caution: Caramel is very hot when making; handle carefully.
Slice with care: A hot, wiped knife gives cleaner slices.
Flavor variation: You can swirl some caramel into the batter (as given) or just top it; you can add chopped nuts in crust (pecans) for extra texture.
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🍰 Serving Suggestions
Serve with a dollop of whipped cream and extra caramel drizzle.
Garnish with chopped toasted pecans or almonds for crunch.
Serve alongside fresh berries (raspberries or strawberries) to cut through richness.
A coffee or espresso pairs beautifully with the sweet caramel cheesecake.
✅ Summary
You’re creating a luxurious, creamy cheesecake with deep caramel flavor. With a crisp cookie crust, velvety filling swirled with caramel, and a generous topping of homemade salted caramel sauce, this dessert hits all the indulgence notes. Take your time with the steps (especially the cooling), and you’ll be rewarded with a show-stopper dessert.
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