Electric mixer
8-inch springform pan
Rubber spatula
Small saucepan
Large, rimmed baking sheet
Flat baking tray
Instructions
Caramel Topping
Make the caramel filling first so that it can thicken up before being added to the cheesecake batter.
Heat 1 can of sweetened condensed milk, 1/2 cup butter, 1/2 cup brown sugar, and 1/4 cup light corn syrup over medium heat in a heavy saucepan. Stir frequently and allow the mixture to come to a gentle boil. Once this happens, turn the heat down to allow the caramel to simmer.
Continue to stir frequently until the mixture thickens and becomes a medium caramel color (about 10 minutes). Remove from the heat and stir in 1 tsp vanilla extract.
Pour into a separate container, then set aside to cool to room temperature. If you make this in advance, cover the bowl and store it at room temperature overnight or in the fridge for up to a week. If you refrigerate the caramel, heat it in the microwave in short 15-second intervals until it reaches room temperature and is a more workable consistency.
Shortbread Crust
Next, work on the shortbread crust. Preheat the oven to 350 F / 175 C. Spray an 8-inch or 9-inch springform pan or cheesecake pan with non-stick baking spray, then place a parchment round on the bottom of the pan.
Use a fork or pastry cutter to combine 1 cup butter, 2 cups flour, 1/2 cup powdered sugar, and 1/2 tsp fine salt. It should form a soft dough once combined.
Press into the bottom of the prepared pan with your fingers. The crust should cover the bottom of the pan and reach about 1/3 of the way up the sides of the pan.
Prick the crust thoroughly with a fork, then bake for 22-25 minutes, or until the edges are just starting to brown.
Place the pan on a wire rack to cool. Keep the oven on but lower the temperature to 300 F / 150 C and place a baking tray filled with about 1 inch of water on the bottom rack.
Caramel Cheesecake
While the cookie crust bakes and cools, make the cheesecake filling.
Whisk together 1 1/3 cups of sugar and 2 Tbsp of cornstarch in a small bowl. This helps prevent the cornstarch from clumping.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat 4, 8 oz. packages of room temperature cream cheese and the sugar/cornstarch mixture on a low speed until the mixture is completely smooth. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly combined.
Crack 4 eggs in a bowl and whisk them together. Gradually mix the eggs into the cheesecake batter in a few installments while mixing on a low speed. Then mix in 2/3 cup sour cream, 1/2 cup caramel (recipe above), and 1 tsp vanilla extract until just combined.
Pour the caramel cheesecake batter into the prepared pan. NOTE: If you use an 8-inch pan, it will be filled close to the top of the pan! But don’t worry, cheesecake doesn’t really rise as they bake, so it shouldn’t overflow in the oven.
Double-check that the oven temperature has been lowered to 300 F / 150 C, then place the cheesecake pan on a large cookie sheet and bake the cheesecake for 15 minutes.
Without opening the oven door, reduce the oven temperature to 225 F / 110 C and bake for an additional 2 hours. It sounds crazy, but low and slow is the best way to bake up a perfect, crack-free cheesecake that doesn’t sink.
Once the cheesecake is done baking, turn the oven off and let the cheesecake sit in the oven for 1 hour without opening the door.
After 1 hour of cooling in the oven, crack the oven door open with a wooden spoon and let the cheesecake cool in the oven for another hour.
Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it reaches room temperature, cover the top of the cheesecake with plastic wrap and refrigerate the cheesecake for an additional 3-4 hours or overnight (preferred).
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