Creamy Caramel Cheesecake Delight

 

Ingredients 

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter (melted)

For the Cheesecake Filling:

• 2 packages (8 oz each) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (chilled)

For the Caramel Topping:

• ½ cup caramel sauce (store-bought or homemade)
• ¼ cup chopped pecans (optional, for garnish)

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Instructions:

1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is well combined. Press the crumb mixture evenly into the bottom of a 9×9-inch or 9-inch round spring form pan to form the crust. Refrigerate the crust for about 15-20 minutes to set.
2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add in the vanilla extract and continue to beat until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a smooth and fluffy filling.
3. Assemble the cheesecake: Spread the cheesecake filling evenly over the chilled graham cracker crust. Smooth the top with a spatula.
4. Top with caramel: Drizzle the caramel sauce over the cheesecake filling. You can either swirl it into the filling for a marbled effect or leave it as a topping. If desired, sprinkle chopped pecans over the caramel for added texture and flavor.
5. Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.
6. Serve: Slice into squares or wedges and serve chilled. Enjoy this creamy, indulgent dessert!