Caramel-Coated Cheesecake Just Like The Cheesecake Factory
Serving Size / Yield
- 1 C graham cracker crumbs
- 2 1/2 Tbs softened butter
- 1 Tbs baking cocoa
- 1 1/2 Tbs plus 1 1/2 cups sugar
- 2 1/2 lbs cream cheese, softened
- Zest from 1 lemon
- Zest from 1 orange
- 1/2 tsp vanilla extract
- 3 Tbs all-purpose flour
- 5 eggs
- 2 egg yolks
- 1/2 C sour cream
- 1 packed cup brown sugar
- 1/2 C half-and-half
- 4 Tbs butter
- Pinch of salt
- 1 Tbs vanilla extract
Preheat oven to 375º.
Butter the bottom of a large springform pan. To make the cake crust, mix cracker crumbs, butter, baking cocoa and one and a half tablespoons of sugar in a large bowl. Press the mixture onto the bottom of the pans and bake in the oven until golden to make crust. After pan cools, butter its sides.
Lower oven temperature to 350º.
To make cake filling, combine cream cheese, 1 and a half cups of sugar, zests, and vanilla extract in a bowl, beating with a mixer until it becomes light and creamy. Thicken by mixing in flour, and then mixing in eggs and additional egg yolks. Finally, mix in sour cream until filling is smooth, then pour over the crust in the pan.
Wrap the pan in foil, and place in a large roasting pan halfway full with hot water. Bake for 1 hour and 30 minutes, then remove cake and refrigerate overnight.
Before serving, mix caramel ingredients together in a saucepan, whisk and heat on medium-low for 5 to 7 minutes. Once it thickens, stir in vanilla extract and cook another minute. Turn off the heat, cool slightly and pour onto cheesecake.
Optionally sprinkle melted chocolate over cheesecake and serve.