Cherry Caramel Cheesecake

A dessert that everyone will be thinking about year long! The rich and indulgent flavors are layered for a bite of perfection.

Prep Time: 
30 minutes
Cook Time: 
2 Hours
Servings: 
6-8
Ingredients: 

For the Cheesecake Crust
• 2 Sleeves Honey Graham Crackers, crushed (18 Crackers)
• 1/2 tsp Salt
• 2 TBSP Brown Sugar
• 6 TBSP Unsalted Butter, melted

For the Cherry Caramel
• 1/2 C Granulated Sugar
• 2 TBSP Water
• 1 TBSP Light Corn Syrup (Karo)
• 1 TBSP Butter, at room temperature
• 1/4 C Heavy Cream, at room temperature
• 2 TBSP Maraschino Cherry Jam

For the Maraschino Cherry Jam
• Juice from 1 Jar of Reese Red Maraschino Cherries
• 1 tsp. Fresh Lemon Juice
• 1 tsp. Corn Starch
• 2 tsp. Water

For the Cheesecake Filling
• 28 oz. (4 Blocks) Full Fat Cream Cheese, at room temperature
• 1 1/4 C Granulated Sugar
• 1/3 C All-Purpose Flour
• 1/2 tsp. Salt
• 2/3 C Sour Cream, at room temperature
• 1 tsp. Pure vanilla extract
• 3 Lg Eggs, at room temperature
• 1/4 C Cherry Caramel Sauce

For Whipped Cream
• 1/2 C Heavy Whipping Cream
• Pinch of salt
• 1 TBSP Granulated Sugar

Reese Red and Green Maraschino Cherries for Garnish

Directions: 
For the Crust
• Preheat the oven to 350 and grease a springform pan.
• Crush the graham crackers until fine. Stir together the graham crackers, salt, brown sugar, and melted butter.
• Press the crust into the greased pan using a small glass or measuring cup. Bake for 15 minutes, cool completely.
For the Maraschino Cherry Jam
• Put the cherry juice and lemon juice into a small saucepan. Bring to a simmer over medium heat.
• In a separate bowl, stir together the cornstarch and water until there are no clumps. Stir the cornstarch slurry into the cherry juice.
• Continue to cook until it is thick enough to coat the back of a wooden spoon. Set aside.
For the Cherry Caramel Sauce
• In a medium saucepan, add the sugar, karo, and water. Stir it around so that all of the sugar is coated with water. Cook over medium heat until the sugar is dissolved and it starts to bubble around the edges. Cover with a lid for three minutes. Continue to cook until the caramel reaches a dark amber color.
• Remove from the heat for 30 seconds. Slowly stir in the heavy cream until incorporated. Stir in the butter, then the cherry jam. Set aside to cool.
For the Cheesecake Filling
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium for 5 minutes.
• In a separate bowl, whisk together the flour, sugar, and salt. Add the flour mixture to the cream cheese and mix to incorporate.
• Add the vanilla and sour cream, mix to combine. Add the eggs, one at a time, until incorporated. Be sure to scrape down the bottom and sides of the bowl several times throughout the process to ensure the cheesecake is free of lumps.
• Pour the cheesecake batter into the cooled crust. Swirl the cherry caramel into the cheesecake batter. Wrap the springform pan with a slow cooker liner and then foil to prevent any leaking.
• Place cheesecake into a water bath and bake at 350 for 45 minutes. Reduce the oven temperature to 325 and continue to bake the cheesecake until set, an additional 45-55 minutes.
• Crack the oven door and let the cheesecake cool in the oven for 1 hour. Refrigerate overnight. Top with whipped cream and cherries before serving.
For the Whipped Cream
•Add all the ingredients to a cold glass bowl and whisk until you reach your desired consistency. You may also use a hand or stand mixer for this!