Caramel Cheesecake

Preheat the oven to 350° F.

Crust

• 12 graham crackers

• 6 tablespoon unsalted butter

• 1⁄4 cup brown sugar

In a food processor add the graham crackers, butter, and brown sugar. Blend until sand-like texture. In a springform pan add parchment paper and butter the sides. Place crust into the pan and pat down until you form a nice base.

Set in the fridge and chill for 15 minutes.

Filling

• 4 sticks of cream cheese (room temperature)

• 1-1⁄2 cup sugar

• 5 large eggs (room temperature)

• 2-1⁄2 teaspoon vanilla

• 2 teaspoon fresh lemon juice

• Zest of whole lemon

In a standing mixer add the cream cheese—make sure the cream cheese is at room temperature. Bringing the cream cheese to room temperature is a very important step—don’t rush this and skip it! With your whisk attachment on medium speed, mix the cream cheese. Once it starts to become fluffy, add the sugar and then one egg at a time. Scrape down the sides as needed. Add the vanilla, lemon juice, and lemon zest at the end. Mix for 1 minute to make sure everything is well combined. 

Remove the springform pan with the crust in it from the fridge, add the batter to the pan and place into your preheated oven for 1 hour and 15 minutes. Once cooked remove from the oven and let sit. Once cool, cover and place in the fridge to chill, preferably overnight.

Caramel

• 1-1⁄4 cup sugar

• 1-1⁄3 cup water

• 1 cup heavy whipping cream

• 1 cup unsalted or salted butter

• 1 teaspoon vanilla extract

In a saucepan add the sugar and water. Whisk until sugar is dissolved into the water. Keep the heat on medium temperature. Watch the sugar water—it will slowly go from a light brown to a rich amber color. Once it turns amber in color add the heavy whipping cream and butter and whisk!

Turn the heat off and let sit for 5 minutes.

Pull the cheesecake out of the fridge and add the caramel to the top. You will have extra—enjoy it in your next cup of cocoa.