A rich and creamy Carmello Cheesecake that blends smooth vanilla cheesecake with ribbons of buttery caramel and a delicate touch of chocolate. Every bite melts in your mouth with the perfect balance of sweetness and depth, making it an unforgettable dessert for special occasions or whenever you crave something indulgent.
Why You’ll Love This Recipe
This Carmello Cheesecake is the ultimate dessert for caramel lovers. The velvety cream cheese filling pairs beautifully with a buttery biscuit crust, while swirls of golden caramel add luxurious flavor throughout. The chocolate finish enhances the sweetness without overpowering it, creating a perfectly balanced treat.
You’ll also appreciate how straightforward this recipe is. With simple ingredients and clear steps, you can create a bakery-quality cheesecake right at home. It’s ideal for gatherings, celebrations, or simply treating yourself to something special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
2 cups graham cracker crumbs (200 g)
1/2 cup unsalted butter, melted (115 g)
2 tablespoons granulated sugar (25 g)
For the cheesecake filling:
3 packages cream cheese, softened (8 oz each / 680 g total)
1 cup granulated sugar (200 g)
1/2 cup sour cream (120 ml)
1/2 cup heavy cream (120 ml)
3 large eggs, room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt
For the caramel swirl:
1 cup thick caramel sauce (240 ml)
For the topping:
1/3 cup caramel sauce (80 ml)
1/4 cup semi-sweet chocolate shavings (30 g)
Directions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the crust by combining graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and mix until fully incorporated. Scrape down the sides of the bowl as needed.
Mix in the sour cream, heavy cream, vanilla extract, and salt until smooth.
Add the eggs one at a time, mixing on low speed just until combined. Do not overmix.
Pour half of the cheesecake batter over the cooled crust. Spoon half of the caramel sauce over the batter and gently swirl with a knife.
Pour the remaining batter on top and repeat with the remaining caramel, swirling lightly to create a marbled effect.
Place the springform pan into a larger roasting pan and pour hot water around it to create a water bath.
Bake for 60–70 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove from the oven, cool to room temperature, then refrigerate for at least 6 hours or overnight.
Before serving, drizzle with additional caramel sauce and sprinkle with chocolate shavings.
Servings and timing
Servings: 12 slices
Preparation time: 25 minutes
Baking time: 60–70 minutes
Cooling time: 1 hour in oven
Chilling time: Minimum 6 hours
Total time: Approximately 8 hours including chilling
Variations
For a chocolate caramel version, mix 1/2 cup melted semi-sweet chocolate into the batter before pouring it into the pan.
For a salted caramel twist, add 1/2 teaspoon flaky sea salt to the caramel swirl and sprinkle a small pinch on top before serving.
You can also swap graham crackers with chocolate cookie crumbs for a deeper flavor in the crust.
If you prefer a no-water-bath method, bake the cheesecake at 300°F (150°C) for slightly longer to reduce cracking.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to maintain freshness.
For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
Cheesecake is best enjoyed chilled, but you can let it sit at room temperature for 20–30 minutes before serving for a softer texture. Reheating is not recommended.
FAQs
How do I prevent cracks in my cheesecake?
Use room temperature ingredients, avoid overmixing the batter, and bake the cheesecake in a water bath to ensure even cooking.
Can I make this cheesecake ahead of time?
Yes, it actually tastes better the next day after chilling overnight.
What type of caramel sauce works best?
Use a thick, high-quality caramel sauce that is not too runny so it creates defined swirls.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the creamiest texture, but low-fat can be used if necessary. The texture may be slightly less rich.
Do I have to use a springform pan?
A springform pan is highly recommended because it allows easy removal without damaging the cheesecake.
How do I know when the cheesecake is done baking?
The edges should be set while the center still has a slight jiggle. It will firm up as it cools.
Can I skip the water bath?
Yes, but the cheesecake may develop cracks. Baking at a slightly lower temperature helps minimize this.
How long should I chill the cheesecake?
Chill for at least 6 hours, though overnight is ideal for the best texture and flavor.
Can I freeze the whole cheesecake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months.
What can I use instead of graham crackers?
You can substitute digestive biscuits or chocolate cookie crumbs for a different crust flavor.
Conclusion
Carmello Cheesecake is a show-stopping dessert that delivers creamy richness, sweet caramel swirls, and a hint of chocolate in every bite. With its smooth texture and indulgent flavor, it’s perfect for celebrations or whenever you want to impress. Once you make it, this caramel-infused cheesecake is sure to become a favorite in your dessert collection.
Carmello Cheesecake is a rich and creamy vanilla cheesecake swirled with buttery caramel and finished with delicate chocolate shavings. With its smooth texture and perfectly balanced sweetness, it’s an indulgent dessert ideal for special occasions.
Ingredients
For the crust:
2 cups graham cracker crumbs (200 g)
1/2 cup unsalted butter, melted (115 g)
2 tablespoons granulated sugar (25 g)
For the filling:
24 oz (680 g) cream cheese, softened
1 cup granulated sugar (200 g)
1/2 cup sour cream (120 ml)
1/2 cup heavy cream (120 ml)
3 large eggs, room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt
For the caramel swirl:
1 cup thick caramel sauce (240 ml)
For the topping:
1/3 cup caramel sauce (80 ml)
1/4 cup semi-sweet chocolate shavings (30 g)
Instructions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan and bake for 10 minutes. Cool completely.
Beat cream cheese until smooth. Add sugar and mix until fully incorporated.
Blend in sour cream, heavy cream, vanilla extract, and salt until smooth.
Add eggs one at a time on low speed, mixing just until combined.
Pour half of the batter over the crust. Spoon half the caramel on top and gently swirl with a knife.
Add remaining batter and repeat caramel swirl.
Place pan in a larger roasting pan and add hot water halfway up the sides to create a water bath.
Bake for 60–70 minutes until edges are set and center slightly jiggles.
Turn off oven and leave cheesecake inside with door slightly open for 1 hour.
Cool to room temperature, then refrigerate at least 6 hours or overnight.
Before serving, drizzle with caramel sauce and sprinkle with chocolate shavings.
Notes
Use room temperature ingredients for a smooth batter.
Avoid overmixing after adding eggs to prevent cracks.
Water bath helps ensure even baking and prevents cracking.
Chill overnight for best texture and flavor.
Freeze tightly wrapped for up to 2 months if needed.
