3. Bake the Cheesecake
. Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
. Remove from the oven and let cool to room temperature. Once cooled, refrigerate for at least 3 hours or until completely chilled.
4. Add the Caramel Topping
. Once the cheesecake is fully chilled, pour the caramel sauce over the top, spreading it evenly. Sprinkle with sea salt if you prefer a salted caramel flavor.
. Chill for an additional 30 minutes to allow the caramel to set.
5. Cut and Serve
. Use the parchment paper overhang to lift the cheesecake out of the baking dish. Cut into squares and serve chilled.
Cook Notes & Tips
. Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature to ensure a smooth and creamy filling.
. Caramel Sauce: You can use store-bought caramel sauce, but homemade caramel takes these cheesecake squares to the next level.
. Cutting Clean Slices: Use a sharp knife and wipe it clean between cuts for neat, even squares.
Recipe Variations
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