Equipment Needed
- 9×9 inch square baking pan
- Parchment paper
- Food processor or zip-top bag and rolling pin
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Small offset knife or toothpick for swirling
Step-by-Step Instructions
I always start by lining my pan with parchment paper, leaving an overhang on two sides. This is my golden rule for perfect, crumble-free removal. I learned the hard way that just greasing the pan leads to frustrating breaks when you try to get the first piece out. Next, I make the crust. I pulse whole graham crackers in the food processor into fine crumbs, then mix them with the sugar. I drizzle in the melted butter and stir until every crumb is evenly moistened—it should hold together when you pinch it. I press this mixture firmly and evenly into the pan using the bottom of a flat glass. A solid, compact crust is the foundation for everything, so I really lean into it. I bake this for just 10 minutes to set it, which prevents a soggy bottom.
While the crust bakes and cools slightly, I make the filling. Here, patience is key. In my large bowl, I beat the softened cream cheese on medium speed for a full two minutes until it’s completely smooth and creamy, scraping down the bowl several times. Any tiny lumps now will be baked in forever. I then beat in the sugar until it’s fully incorporated. Next, I add the room-temperature sour cream and vanilla, mixing on low until just combined. Finally, I add the eggs one at a time, beating on low speed only until the yolk disappears. Overmixing after adding the eggs incorporates too much air, which can cause cracking.
Now for the fun part: the caramel swirl. I pour about two-thirds of the creamy filling over the warm crust and spread it gently. Then, I dollop about half of my thick caramel sauce in spoonfuls across the surface. Using the tip of my offset knife or a toothpick, I drag it through the caramel and batter in a loose figure-eight pattern. The key is to swirl, not stir—you want beautiful ribbons, not a muddy blend. I then carefully spoon and spread the remaining cheesecake batter over the top. A final, light drizzle of the remaining caramel goes on, and I give it one or two more gentle swirls for a marbled top.(See the next page below to continue…)