For Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter (melted)
For Cheesecake Filling:
- 3 (8 ounce) packages cream cheese
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 4 eggs
- 1/2 cup sour cream
For Caramel Topping:
- 1/2 cup brown sugar
- 6 Tablespoons butter
- 1 (14 ounce) can sweetened condensed milk
- 2 Tablespoons corn syrup
- 1 teaspoon vanilla
For the crust:
1Preheat oven to 350 degrees F.
2In a large mixing bowl, combine graham cracker crumbs, sugar and melted butter.
3Press into the bottom of a 9 x 13 inch baking dish sprayed with nonstick cooking spray; set aside.
For the filling:
1In another mixing bowl, beat together cream cheese, sugar and vanilla until smooth.
2Beat in eggs, one at a time.
3Add sour cream and mix again until smooth.
4Pour cream cheese mixture over prepared crust, smooth top and bake for 50 minutes.
5Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 minutes.
6Remove from the oven, and let cool for an hour.
For the caramel topping:
1Combine brown sugar and butter in a saucepan over medium heat.
2Stir continuously until the butter is melted and sugar is dissolved.
3Whisk in condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
4Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F (or reaches soft ball stage if you don’t have a thermometer. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.).
5Let caramel cool in the pan for 3-5 minutes, then pour over cheesecake.
6Smooth and let set until cool.
7Cut into squares and serve.