Ingredients
- 2 cups graham cracker or digestive biscuit crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream or whipped topping
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup chocolate chips or melted chocolate bar
- Optional: chopped Twix bars or caramel bits for garnish
Instructions
- Crush graham crackers and mix with melted butter. Press firmly into the base of a 9-inch springform pan. Chill for 15 minutes.
- Beat softened cream cheese with powdered sugar and vanilla until smooth.
- Whip heavy cream until soft peaks form. Fold into the cream cheese mixture gently.
- Spread half the cream cheese mixture over the crust. Drizzle caramel sauce over this layer.
- Spread the remaining cream cheese filling evenly on top.
- Chill the cheesecake for at least 4 hours or overnight to set.
- Melt chocolate and drizzle or spread over the top. Garnish with chopped Twix bars or caramel bits if desired.
- Keep refrigerated and serve cold.
Notes
- Swirl peanut butter into filling for a nutty variation.
- Add flaky sea salt to the caramel for a salted caramel flavor.
- Incorporate nuts into the crust for added texture.
- Add cocoa to the crust for a chocolatey base.
- Use vegan substitutes for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
