Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon (if using). Add melted butter and stir until evenly moistened.
Press the mixture into the bottom of the springform pan to form an even layer. Bake for 10 minutes. Let it cool while preparing the filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the sugar, beating until fully combined.
Mix in vanilla extract and eggs, one at a time, ensuring each is fully incorporated.
Stir in sour cream and heavy cream, mixing until smooth. Avoid overmixing to prevent cracks.
Step 3: Assemble the Cheesecake
Pour half the filling over the cooled crust.
Drizzle half the caramel sauce over the filling, swirling gently with a knife to create a marbled effect.
Add the remaining filling and spread evenly. Drizzle the remaining caramel sauce on top, creating swirls.
Step 4: Bake
Place the springform pan in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan. (This water bath helps prevent cracks.)
Bake for 55–60 minutes, or until the center is set and the edges are slightly golden.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Continued on next page 👇(page 3)👇
