Caramel Graham Cracker Cheesecake

  • Servings: 14 servings (1 9-inch pie)
  • Prep Time: 0m
  • Cook Time: 0m
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“This is a creamy, caramelly, cheesecake with a nice graham cracker crust.”


1/2 cup butter

2 cups crushed graham crackers

2/3 cup white sugar

1 cup packed brown sugar

1/2 cup butter

1/4 cup milk

1 teaspoon vanilla extract

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

3 large eggs


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place 1/2 cup butter into a large microwave-safe bowl; heat in a microwave until melted, about 15 seconds. Mix in crushed graham crackers and 2/3 cup white sugar. Press the mixture into the bottom of a pie plate, forming a crust.
  3. Bake crust in the preheated oven until firm, about 10 minutes. Remove from oven; reduce oven heat to 350 degrees F (175 degrees C).
  4. Combine brown sugar, 1/2 cup butter, milk, and vanilla extract in a saucepan over medium heat. Stir constantly until boiling; continue stirring until thickened, about 2 minutes more. Remove caramel sauce from heat and allow to cool.
  5. Mix cream cheese and 1/2 cup white sugar together in a bowl until smooth. Pour in 3/4 of the caramel sauce and mix until well blended. Mix in all 3 eggs at once. Pour the batter into the crust.
  6. Bake in the hot oven until edges darken but center is still a bit gooey, 35 to 45 minutes.
  7. Turn off the oven, open the oven door, and let cheesecake cool in the oven for about 1 hour.
  8. Reheat the remaining caramel sauce. Take cooled cheesecake out of the oven and pour warm sauce over. Let cool to room temperature, about 30 minutes. Cool 8 hours to overnight in the refrigerator.
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